Many years ago, as a young wife, I decided to cook oxtail for my in-laws. My mother-in-law was a very accomplished cook. I was not.
I’ve tried to forget the details, but images of grey, soupy meat are hard to erase from one’s memory. The embarrassment still feels surprisingly fresh. After that unfortunate meal, I didn’t cook oxtail again for many years.
This recipe was born from a desire for redemption.
I cooked the oxtail in the slow cooker the day before serving and chilled it overnight in the fridge. By Sunday lunchtime, all that remained was to remove the fat that had risen to the top and gently reheat the oxtail.
I served it on a bed of buttery braised cabbage finished with fresh lemon juice, which turned out to be one of the best accompaniments I’ve ever discovered for a rich, slow-cooked braise. A side of sautéed mushrooms completed the plate. Just before serving, I finished the oxtail with a scattering of chopped dill and lemon zest, which not only looked beautiful but also added a welcome freshness to the dish.
I can honestly say this is one of the tastiest dishes I’ve ever cooked. My mother enjoyed it so much that she suggested we add it to our monthly rotation.
Twenty years after my first attempt, I think it’s safe to say that the oxtail and I have finally made peace.
Rich & Tender Slow-Cooked Oxtail
Rich, tender, and deeply comforting, this slow-cooked oxtail is cooked with red wine, herbs, and stock until the meat is meltingly soft and full of flavour.
Ingredients
- 2 oxtails, cut into pieces, about 2–3 kg total
- 2 Tbsp olive oil
- 1 large onion, chopped
- 2–3 celery stalks, chopped
- 4 cloves garlic, minced
- 3 Tbsp tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 bay leaves
- 1 tsp dried thyme, or 3–4 fresh sprigs
- 1 tsp freshly ground black pepper
- Salt, to taste
Instructions
Pat the oxtail dry with paper towels. Heat the oil in a large pan or the sauté function of a multi-cooker and brown the oxtail pieces in batches. Transfer the browned oxtail to a plate.
Add the onion and celery to the pot and cook until softened. Stir in the garlic and cook for a further minute. Add the tomato paste and cook briefly, stirring constantly.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for a few minutes.
Transfer the oxtail to the slow cooker. Add the stock, bay leaves, thyme, and black pepper. The liquid does not need to cover the meat completely.
Cook on Low for 8 hours, or until the meat is very tender and almost falling from the bone.
Remove the bay leaves and season to taste with salt. Allow the oxtail to cool before refrigerating overnight.
The next day, remove the layer of fat that has solidified on the surface. Gently reheat the oxtail before serving.
Serve with buttery braised cabbage finished with fresh lemon juice, sautéed mushrooms, and a scattering of chopped dill and lemon zest, if desired.
Notes
- If you prefer not to cook with wine, simply replace it with an additional cup of beef stock. For a little extra brightness, add 1–2 teaspoons of red wine vinegar or apple cider vinegar to the cooking liquid, or stir in a small squeeze of lemon juice before serving.
Nutritional Information (Per Serving — 4 servings)
Calories: ~680 kcal
Protein: ~52 g
Fat: ~48 g
Net Carbs: ~4 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
