Oxtail Sauce Recipe

Name: Oxtail Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 pounds meaty oxtail pieces; 3 celery ribs with leaves, chopped fine; 1 medium yellow onion, chopped fine; 1 garlic clove, chopped fine; 5 stems fresh thyme or 1 teaspoon dried; 1/2 cup white wine; 3 cups Beef Broth; 6 ripe plum tomatoes, peeled, seeded, and crushed (see Notes), or 6 canned plum tomatoes, drained and crushed (about 1 1/2 cups); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 5 to 6 cremini mushrooms

Servings: persons

3 tablespoons olive oil
2 pounds meaty oxtail pieces
3 celery ribs with leaves, chopped fine
1 medium yellow onion, chopped fine
1 garlic clove, chopped fine
5 stems fresh thyme or 1 teaspoon dried
1/2 cup white wine
3 cups Beef Broth
6 ripe plum tomatoes, peeled, seeded, and crushed (see Notes), or 6 canned plum tomatoes, drained and crushed (about 1 1/2 cups)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 to 6 cremini mushrooms

1
Heat the oil in a medium pot over medium heat.
2
Add the oxtail pieces in one layer and do not stir until the undersides are golden brown, about 10 minutes.
3
Turn them over and brown the other sides, about 8 minutes longer.
4
Using tongs, move the oxtail to a bowl, leaving behind the oily fat.
5
Add the celery, onion, garlic, and thyme to the pot and cook, stirring occasionally, until the onion is soft, about 4 minutes.
6
Pour in the wine and scrape up any sticky bits from the bottom of the pot with a wooden spoon.
7
Return the oxtail pieces and any drippings to the pot.
8
Pour in the broth.
9
Mix in the tomatoes, salt, and pepper.
10
Cover, reduce the heat to low, and simmer for 2 to 2 1/2 hours.
11
Stir occasionally, adding a little water if the broth reduces below the halfway mark of the oxtail.
12
Using tongs, move the oxtail pieces to a bowl and allow them to cool as the sauce continues to simmer.
13
Quarter the mushrooms, mix them into the sauce, cover, and cook for 20 minutes.
14
Meanwhile, pull the oxtail meat off the bones, discard the bones, and mix the meat back into the sauce.
15
Immediately stir in the cooked gnocchi, cook for 1 minute to heat through, and serve.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 pounds meaty oxtail pieces, 3 celery ribs with leaves, chopped fine, 1 medium yellow onion, chopped fine, and more.

Yes, Oxtail Sauce 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.

That's it — enjoy your meal!

Oxtail Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions