Oven Baked Oxtail Recipe

Ingredients

• 2.5 kgoxtail
• 200 ml (1 cup)red wine
• 1 can (420 g)crushed tomatoes
• 480 ml (2 cups)beef broth
• 120 ml (1/2 cup)dry sherry
• 60 g (1/2 cup)plain flour
• 3 tablespoonsolive oil
• 2onions
• 4 clovesgarlic
• 2carrots
• 2celery sticks
• 2bay leaves
• 1 teaspoonsmoked paprika
• 1 teaspoondried thyme
• 1 teaspoondried rosemary
• 1/2 teaspoonground cumin
• to tastesalt and black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Prepare vegetables

   Wash, peel and finely dice the onions, carrots and celery. Peel and mince the garlic, then set the vegetables aside.

3. 3

   Season the oxtail

   Pat the oxtail dry with kitchen paper. You can cut the pieces into quarters to shorten the cooking time, though the recipe recommends leaving them whole. Season with salt and pepper, coat with the flour and shake off the excess.

4. 4

   Brown the meat

   Heat the olive oil in a large ovenproof casserole or roasting pan over a medium-high heat. Brown the oxtail on all sides in batches so the pan is not overcrowded, then transfer the pieces to a plate.

5. 5

   Soften the vegetables

   Add the onion, garlic, carrots and celery to the same pan. Cook until softened.

6. 6

   Add the wine

   Pour in the red wine and scrape the base of the pan to loosen the browned bits. Let it simmer for a few minutes.

7. 7

   Combine the ingredients

   Return the browned oxtail to the pan. Add the crushed tomatoes, beef broth, dry sherry, bay leaves, smoked paprika, thyme, rosemary and cumin, then stir to combine.

8. 8

   Bake until tender

   Bring the mixture to a simmer, cover the pan with foil and put it in the preheated oven. Bake for about 2 hours, until the oxtail is fork-tender and the flavours have come together. Check occasionally and add more broth if needed.

9. 9

   Skim the sauce

   Take the pan out of the oven. Remove the bay leaves and skim off any excess fat.

10. 10

    Season and serve

    Taste the slow-cooked oxtail and adjust the seasoning if needed. Serve warm.

What is oven-baked oxtail?

Oxtail is a richly flavoured cut that becomes tender through slow cooking. This Spanish-inspired version, described as an Andalusian dish, builds a deep sauce with wine, sherry, tomatoes and aromatic vegetables.

Browning the meat first adds colour and flavour, while the covered oven cooking gives the oxtail time to soften in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 633 calories, 30g protein, 108g carbs, 17g fat.

The oxtail provides most of the protein and a substantial share of the fat, while the flour and vegetables contribute carbohydrates; the wine, tomatoes and broth also add to the sauce. Pair a serving with a generous portion of vegetables and a moderate amount of bread, rice or potatoes to round out the plate.

Choosing the ingredients

Oxtail: The pieces contain bone and connective tissue, so they need a long, gentle cook to become tender. Pat them dry before flouring to help them brown.

Wine and sherry: Red wine deglazes the pan after browning, while dry sherry joins the broth and tomatoes in the braising liquid. Use dry rather than sweet sherry for the savoury flavour intended here.

Vegetables and spices: Onion, carrot, celery and garlic form the base. Smoked paprika, thyme, rosemary and cumin season the sauce without distracting from the meat.

Why browning matters

Brown the oxtail on every side before adding the vegetables. Work in batches: if the pan is crowded, the pieces release moisture and are less likely to develop a good golden surface.

Once the meat is removed, soften the vegetables in the same pan so they pick up the browned residue. Scrape the base when adding red wine to incorporate those flavours into the sauce.

Getting the texture right

The oxtail is ready when it is fork-tender, rather than simply when the stated time has passed. If it still feels firm, continue baking and check it again later.

Keep the pan covered with foil during the oven stage to hold in moisture. Check occasionally and add more broth if the cooking liquid needs topping up.

Making the sauce

The flour coating helps give the sauce body as the meat cooks, while the tomatoes, broth and wine create its savoury, rounded flavour. Stir the ingredients together well before covering the pan.

After cooking, remove the bay leaves and skim excess fat from the surface. Taste before serving and adjust the salt and pepper if needed.

What to serve with it

Serve the oxtail with plenty of its sauce. Bread, potatoes or rice are useful accompaniments for soaking it up, while a green vegetable or salad adds a fresh contrast.

For a simple plate, spoon the sauce over the side dish and serve the oxtail warm.

Recipe notes & tips

• Dry the oxtail thoroughly before coating it so the flour sticks evenly.
• Brown the meat in batches rather than crowding the pan.
• Scrape the pan well after pouring in the red wine to loosen the browned bits.
• Check the oxtail for tenderness near the end of the oven time; continue cooking if it is still firm.
• Skim excess fat from the sauce before serving.
• Taste the sauce after cooking and adjust the salt and pepper at the end.

Variations

• Extra vegetables: Add more diced carrot or celery to the pan with the listed vegetables.
• Herb choice: Use fresh thyme or rosemary in place of the dried herbs, adjusting to taste.
• Milder paprika: Swap smoked paprika for sweet paprika for a less smoky sauce.
• Thicker sauce: Simmer the cooking liquid briefly on the hob after removing the oxtail.
• Serving style: Shred the cooked meat from the bones and return it to the sauce before serving.

Common mistakes to avoid

• Wet oxtail: Pat the pieces dry before flouring so they brown rather than steam.
• Crowded pan: Brown the oxtail in batches to give each piece room to colour.
• Burnt vegetables: Soften them over a controlled heat, stirring as needed.
• Uncovered braising: Seal the pan with foil so the cooking liquid does not evaporate too quickly.
• Stopping too soon: Keep baking if the meat is not yet fork-tender.
• Excess fat: Skim the surface after cooking before serving.

How to store

Cool leftovers promptly and store the oxtail with its sauce in a covered container in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of broth if the sauce has thickened; it can also be frozen in a suitable container.

Frequently asked questions