Ox Tails Recipe – Eats Now

Name: Ox Tails
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds ox tails with separated joints; 1 x salt and black pepper to taste; 1 x olive oil; 1 medium yellow onion chopped; 1 each celery chopped; 1 large carrots chopped; 2 cups stock chicken or beef; 2 cups red wine; 3 cloves garlic peel still on; 1 each bay leaves; 1 pinch thyme; 1 x parsley leaves; 2 each carrots cut into 1-inch segments, large pieces also cut lengthwise; 2 each parsnips cut into 1-inch segments, large pieces also cut lengthwise; 2 each turnip cut into 1-inch pieces; 1 x olive oil; 1 x salt and black pepper

Servings: persons

3 pounds ox tails with separated joints
1 x salt and black pepper to taste
1 x olive oil
1 medium yellow onion chopped
1 each celery chopped
1 large carrots chopped
2 cups stock chicken or beef
2 cups red wine
3 cloves garlic peel still on
1 each bay leaves
1 pinch thyme
1 x parsley leaves
2 each carrots cut into 1-inch segments, large pieces also cut lengthwise
2 each parsnips cut into 1-inch segments, large pieces also cut lengthwise
2 each turnip cut into 1-inch pieces
1 x olive oil
1 x salt and black pepper

1
1 Preheat oven to 350F (180C).
2
Pat dry oxtails with paper towels.
3
Sprinkle oxtails all over with salt and pepper.
4
Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven.
5
Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown.
6
Use tongs to remove oxtails to a plate, setting aside.
7
2 Add the chopped onion, carrot, and celery to the pan.
8
Cook for a few minutes until onions are translucent.
9
Add the oxtails back to the pan.
10
Add the whole garlic cloves, the stock and wine.
11
Add bay leaf, thyme, and half a teaspoon of salt.
12
Bring to simmer.
13
Reduce heat to low.
14
Cover and cook for 3 hours, until meat is fork tender.
15
3 One hour before the meat is done, heat oven on 350F.
16
Toss carrots, parsnips, and turnips in olive oil in a roasting pan.
17
Sprinkle well with salt and pepper.
18
Roast vegetables for 1 hour, or until lightly browned and cooked through.
19
4 When meat is tender, remove oxtails from the cooking liquid.
20
Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove.
21
5 Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer.
22
Discard the solids.
23
Return the liquid to the pan and simmer until reduced by half.
24
Then add back in the oxtails, and add the roasted vegetables to the pan.
25
Heat on low heat for half an hour for the flavors to meld.
26
Add some chopped parsley before serving.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 pounds ox tails with separated joints, 1 x salt and black pepper to taste, 1 x olive oil, 1 medium yellow onion chopped, and more.

Yes, Ox Tails falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ox Tails

How did you like this recipe?

Frequently Asked Questions