Slow-braised oxtail is one of the most comforting and luxurious dishes you can make at home. Long, gentle cooking transforms this humble cut into meltingly tender meat that slips off the bone, surrounded by a glossy, deeply flavored sauce. Red wine, herbs, and a touch of orange zest lift the richness, while a little brown sugar balances the acidity of the tomatoes.
This dish takes time — about four hours in the oven plus a final simmer — but most of that is hands-off, and the results are worth every minute. Perfect for a Sunday supper, it pairs beautifully with creamy mash, soft polenta, or a bowl of buttered rice. And like all great braises, it tastes even better the next day!
1. Preheat oven to 160°C / 325°F. Pat the oxtail dry, season with salt and pepper. Heat olive oil in a Dutch oven and brown the oxtail well on all sides. Remove and set aside.
2. Add onions, carrots, celery, and leek to the pot. Cook until softened and golden, about 8–10 minutes. Add smashed garlic, then stir in the tomato paste and brown sugar. Cook 2 minutes to caramelize.
3. Pour in the red wine, scraping up the browned bits. Simmer until reduced by half, about 5–7 minutes.
4. Return the oxtail to the pot. Add in the chopped tomatoes (or fresh), beef stock, bay leaves, thyme, rosemary, star anise, and orange zest. Stir and bring to a simmer. Cover with a tight lid.
5. Transfer to the oven. Cook 3.5–4 hours until the meat is tender and pulls away easily.
6. Remove oxtail to a plate. Let the liquid sit 5–10 minutes, then skim off any excess fat. Place the pot on the stovetop and simmer uncovered for 20-30 minutes, until the sauce reduces and coats the back of a spoon.
7. Return the oxtail to the sauce, warm through, taste and adjust seasoning. Serve hot with mash, polenta, or rice.
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