Secret to the best 5-Step Fall Off The Bone Oxtails
Craving perfect Fall Off The Bone Oxtails? This slow-cooked, braised recipe creates tender meat and a rich gravy. Learn the easy method
Ingredients
- 2.5 lbs beef oxtails trimmed of excess fat
- 1 tbsp all-purpose flour plus 1 tbsp for gravy, optional
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp dried thyme
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 tbsp tomato paste
- 1 cup dry red wine such as Merlot or Cabernet Sauvignon, optional
- 4 cups beef broth low sodium
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tbsp Kitchen Bouquet or browning sauce, optional for color
Instructions
- Step 1: Prepare and Season Oxtails. Pat the oxtails thoroughly dry with paper towels. Trim off any large, visible pieces of excess fat. In a shallow bowl or plate, combine 1 tablespoon of all-purpose flour, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Dredge each oxtail piece in the seasoned flour mixture, ensuring it's evenly coated, then shake off any excess flour.
- Step 2: Sear the Oxtails. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Carefully add the floured oxtails in batches to avoid overcrowding the pot. Sear each piece until deeply browned on all sides, about 3-5 minutes per side. Browning is crucial for flavor development. Once seared, remove the oxtails from the pot and set them aside on a plate.
- Step 3: Sauté Aromatics. Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the same pot, adding a splash more oil if needed. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, incorporating them into the vegetables. Add the minced garlic and tomato paste; cook for another 2 minutes, stirring constantly until the tomato paste darkens slightly.
- Step 4: Deglaze and Add Liquids. Pour in the dry red wine (if using) and deglaze the pot, stirring well to scrape up any remaining flavorful browned bits from the bottom. Allow the wine to simmer and reduce by half for about 2 minutes. Stir in the beef broth, bay leaves, fresh thyme sprigs, and Kitchen Bouquet (if using, for richer color). Bring the mixture to a gentle simmer.
- Step 5: Braise to Perfection. Return the seared oxtails to the pot, nestling them among the vegetables and ensuring they are mostly submerged in the liquid. Cover the pot tightly with a lid. Transfer the Dutch oven to a preheated oven at 325°F (160°C) and braise for 3.5 to 4 hours, or until the oxtails are incredibly tender and literally fall off the bone with a gentle tug. (Alternatively, you can simmer on the stovetop over very low heat for the same duration, or use a slow cooker on low for 6-8 hours). Once cooked, carefully remove the bay leaves and fresh thyme sprigs before serving. Serve the tender oxtails with the rich, flavorful gravy over rice, mashed potatoes, or polenta. If you prefer a thicker gravy, remove the oxtails, bring the sauce to a simmer on the stovetop, and whisk in a slurry of 1 tablespoon flour mixed with 2 tablespoons cold water until desired thickness is reached.
Notes
For an even richer flavor, you can marinate the oxtails overnight in a portion of the seasonings and a splash of red wine. Store leftover oxtails and gravy in an airtight container in the refrigerator for up to 3-4 days. They often taste even better the next day! This dish also freezes well for up to 3 months.
