10+ Oxtail Recipes to Try for Cozy, Flavor-Packed Meals

Oxtail recipes are a great way to enjoy a unique cut of meat, especially when you cook them slow and low. They turn rich and tender, filling your kitchen with deep, beefy aromas.

You don’t need fancy ingredients—just some patience and a few basics. The results? Comforting, hearty meals that feel a little extra special.

If you haven’t cooked oxtails before, don’t stress. There are plenty of easy ways to get started, whether you want a stew, a braise, or something that simmers all day.

With a bit of time, you’ll end up with meals that warm you right up and maybe even wow your friends.

1) Classic Jamaican Oxtail Stew

Cooking a Jamaican oxtail stew is a treat. The oxtail soaks up a marinade of classic spices and then gets slow-cooked until it’s buttery soft.

Butter beans join the party, making the sauce creamy and thick. The gravy is just begging to be poured over rice or scooped up with dumplings.

If you’ve got a pressure cooker, you can speed things up. Otherwise, just let it bubble away gently on the stove.

Ingredients

• 3 lbs oxtail, cut into pieces
• 2 tbsp vegetable oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 tbsp thyme
• 2 cups butter beans (canned or pre-soaked)
• 2 scotch bonnet peppers (optional)
• 4 cups beef broth
• Salt and pepper to taste
• 2 tbsp soy sauce
• 1 tbsp brown sugar

Cooking Instructions

1. Marinate oxtail with thyme, garlic, soy sauce, salt, and pepper for at least 2 hours.
2. Heat oil in a large pot and brown the oxtails on all sides.
3. Add onions and cook until soft.
4. Pour in beef broth, add sugar, scotch bonnet peppers, and butter beans.
5. Cover and simmer on low for 3-4 hours or until meat is tender.
6. Adjust seasoning and serve hot with rice.

Find a more detailed version in this Authentic Jamaican Oxtail Stew guide.

2) Southern Slow Cooker Oxtails

Southern-style oxtails in the slow cooker? Yes, please. You just brown the meat, toss it in the cooker, and let it do its thing.

Onions, garlic, and a few seasonings create a cozy, savory gravy. That’s pretty much it.

This is the kind of meal you throw together and forget about until dinnertime.

Ingredients

• 3 lbs oxtails
• 2 large onions, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp cooking oil

Cooking Instructions

1. Heat oil in a pan and brown the oxtails on all sides.
2. Place browned oxtails in the slow cooker.
3. Add onions, garlic, beef broth, salt, pepper, and paprika.
4. Cook on low for 8 hours or until tender.
5. Serve with the gravy made in the slow cooker.

Need more tips? Here’s a Southern Slow Cooker Smothered Oxtails recipe.

3) Braised Oxtails with Red Wine

Braising oxtails in red wine fills your place with incredible smells. The meat soaks up the wine and aromatics, turning out fork-tender and packed with flavor.

Toss in carrots, leeks, or celery for sweetness and texture. The long, slow braise makes everything melt together.

Pair it with mashed potatoes or crusty bread—trust me, you’ll want something to mop up that sauce.

Ingredients

• 3 pounds oxtails
• 2 bottles dry red wine
• 2 carrots, chopped
• 1 leek, sliced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme or rosemary sprigs

Cooking Instructions

1. Preheat oven to 325°F (160°C).
2. Season oxtails with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Brown oxtails on all sides, then set aside.
4. Add carrots, leek, celery, and garlic to the pot. Cook until soft.
5. Stir in tomato paste, then pour in red wine. Scrape the bottom to release browned bits.
6. Return oxtails to the pot and add herbs. Cover with a lid.
7. Transfer to oven and braise for 3 to 4 hours until the meat is very tender.
8. Remove herbs, adjust seasoning, and serve.

More details in this wine-braised oxtail recipe.

4) Oxtails with Rich Gravy

Start by browning the oxtails, then let them simmer in a savory broth. Slow cooking breaks down the meat, making it super tender.

The gravy comes together from the pan juices, thickened with a little flour. Onions, garlic, and spices round it out.

Pour that gravy over mashed potatoes or rice and dig in.

Ingredients

• 3 pounds beef oxtails
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• Salt and pepper to taste
• Fresh thyme or bay leaves (optional)

Cooking Instructions

1. Heat oil in a large pot over medium heat.
2. Brown the oxtails on all sides, then remove them.
3. Sauté onion and garlic until soft.
4. Sprinkle flour over the onions, stir for 2 minutes.
5. Slowly add beef broth, stirring constantly.
6. Return oxtails to the pot, add thyme or bay leaves if using.
7. Bring to a simmer, cover, and cook low for 3-4 hours until meat is tender.
8. Season with salt and pepper. Serve with gravy over your choice of sides.

5) Spicy Jamaican Jerk Oxtail

Jerk oxtail brings heat and bold flavor. Cayenne, garlic, and allspice make the meat pop.

Marinate the oxtails so they really soak up those spices. Then, just let them simmer until they’re juicy and tender.

Serve with rice and peas if you’re feeling classic. The aroma alone is worth it.

Ingredients

• 3 pounds oxtails, trimmed
• 1 tablespoon adobo seasoning
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Optional: 1 tablespoon jerk seasoning

Cooking Instructions

1. Season the oxtails with all spices.
2. Let them marinate for at least 2 hours, or overnight.
3. Heat oil in a pot over medium heat.
4. Brown the oxtails on all sides.
5. Add water or broth to cover halfway.
6. Cover and simmer on low for 3-4 hours until tender.
7. Adjust seasoning before serving.

6) Oxtail Pho Soup

Oxtail pho is Vietnamese comfort food at its best. The slow-cooked oxtail makes a broth that’s deep and rich, with meat that slides right off the bone.

Spices, ginger, and onions create a fragrant soup base. Add noodles and fresh herbs like cilantro or basil for a bright finish.

It’s a bit of a project, but it’s so satisfying.

Ingredients

• 5 lbs oxtail
• 8 quarts water
• 1 yellow onion, halved
• 2-inch ginger piece, sliced
• 1 medium daikon radish
• 4 tbsp fish sauce
• Pho noodles (about 32 oz)
• Fresh herbs: cilantro, basil, green onions

Cooking Instructions

1. Rinse oxtail and place in a large pot with water.
2. Bring to a boil, then simmer for about 6 hours until meat is tender.
3. Add onion, ginger, daikon, and fish sauce halfway through cooking.
4. Strain broth and discard solids.
5. Cook pho noodles according to package instructions.
6. Serve broth with noodles, meat, and fresh herbs on top.

7) Slow-Braised Oxtails with Root Vegetables

Start by browning the oxtails to build extra flavor. Then, braise them with root veggies like carrots, parsnips, and celery.

Red wine or stock gives the broth a deep, cozy taste. Keep the oven low—around 300°F—and let everything cook until the meat falls apart.

You can even make this dish a day ahead. The flavors only get better.

Ingredients

• 3 pounds oxtails
• 3 carrots, chopped
• 2 parsnips, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cups red wine or beef stock
• 2 tablespoons tomato paste
• Salt and pepper

Cooking Instructions

1. Brown oxtails in a hot pan on all sides.
2. Remove meat, sauté onions and vegetables until soft.
3. Add tomato paste, cook 2 minutes.
4. Return oxtails to pan, pour in wine or stock.
5. Cover and braise in oven at 300°F (150°C) for 3-4 hours.
6. Check tenderness; meat should fall off the bone.
7. Season with salt and pepper to taste.

8) Caribbean-Inspired Oxtail Curry

Craving something warm and hearty? Caribbean-inspired oxtail curry might hit the spot.

This dish starts with oxtails browned for extra flavor, then slow-cooked in a spicy, rich sauce. The curry mix brings together allspice, thyme, and scotch bonnet peppers—honestly, it’s a flavor bomb.

Toss the oxtails in a pot with onions, garlic, and curry powder. Let them simmer until the meat’s so tender it gives up on the bone.

Potatoes or carrots? Go for it if you want something even heartier.

I’d serve this over fluffy rice or maybe with fried dumplings if you’re feeling ambitious.

Ingredients:

• 3 lbs oxtails
• 2 tbsp curry powder
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 scotch bonnet pepper, whole
• 2 sprigs thyme
• 2 cups beef broth
• 2 potatoes, peeled and chopped
• Salt and pepper to taste
• 2 tbsp vegetable oil

Cooking Instructions:

1. Heat oil in a pot and brown oxtails on all sides.
2. Remove oxtails and sauté onion and garlic until soft.
3. Add curry powder and cook for 1 minute to release flavors.
4. Return oxtails to pot, add thyme, scotch bonnet, and beef broth.
5. Bring to a boil, then reduce heat to low and cover. Simmer for 2 to 3 hours.
6. Add potatoes halfway through cooking.
7. Season with salt and pepper before serving.

9) Oxtail and Parsnip Stew

Oxtail and parsnip stew is just so cozy. The oxtails get ridiculously tender after a few hours on the stove.

Parsnips bring a sweet, earthy flavor that plays nicely with the rich meat. If you’re into veggies, carrots and onions fit right in.

Braise everything with stock and a splash of red wine. It’s savory, comforting, and honestly, just what you want on a chilly evening.

Let it simmer away for three or four hours—trust me, it’s worth the wait.

Ingredients

• 2 pounds oxtail
• 3 parsnips, peeled and chopped
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 4 cups beef stock
• Salt and pepper to taste
• 2 tablespoons oil

Cooking Instructions

1. Heat oil in a large pot and brown the oxtails on all sides.
2. Remove oxtails and set aside.
3. Add onion and garlic to the pot and cook until soft.
4. Return oxtails to the pot, then pour in red wine.
5. Let the wine reduce by half.
6. Add carrots, parsnips, beef stock, salt, and pepper.
7. Bring to a boil, then reduce heat.
8. Cover and simmer for 3 to 4 hours until oxtails are tender.
9. Adjust seasoning and serve hot.

10) Melt-In-Your-Mouth Smothered Oxtails

These smothered oxtails turn out so tender and juicy, it’s almost unfair. Slow cooking them in a rich onion gravy makes the meat fall right off the bone.

The gravy is all about sautéed onions, garlic, and simple seasonings. All that flavor soaks into the oxtails, making every bite savory and satisfying.

I always brown the oxtails first for a flavor boost. Then let them cook low and slow until they’re melt-in-your-mouth soft.

Use a slow cooker or a heavy pot—whatever’s easiest.

Ingredients

• 3 pounds oxtails
• 2 large onions, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/4 cup vegetable oil

Cooking Instructions

1. Heat some oil in a pot over medium. Brown the oxtails on all sides until they’re golden—don’t rush this step, it’s worth it.

2. Take the meat out and set it aside for a minute. Toss onions and garlic into the same pot, letting them soften up and soak in that flavor.

3. Pop the oxtails back in. Pour in beef broth, then sprinkle in salt, pepper, and thyme.

4. Cover the pot and let everything simmer on low for 4 to 5 hours. Or, if you’re feeling lazy (hey, no judgment), use a slow cooker on low for 7 to 8 hours. Either way, you want the meat super tender.

5. Serve it hot, preferably with sides you actually like.

Curious about the slow cooker method? Here’s a recipe video that breaks it down.