Slow Braised Oxtail

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Last week, I requested that The Mister find oxtail.

I’ve never had it, but have heard wonderful things about it in stews as well as braised with veggies. So I decided to give it a go.

Slow Braised Oxtail | Enjoying this Journey...

Thankfully, our butcher had beautiful grassfed oxtails in. All The Mister had to do was sharpen our knife and slice *right* between the vertebrae. Of course, he made it look so easy.

Since I originally wrote this recipe, I’ve made it again several times since. Having moved, we are no longer near our beloved butcher shop, so I order oxtail through US Wellness Meats. Even better? The oxtail comes already sliced.

I would have this oxtail marinate at least overnight, so plan accordingly. I started its marinade in the morning and cooked it the following evening. I flipped it a few times as well.

The ingredients may be simple, but working together they make a flavorful oxtail dish. One that even the kids approve of.

Slow Braised Oxtail | Enjoying this Journey...

I recommend:

beef oxtail

** Add this Slow Braised Oxtail recipe to your cookbook on Key Ingredient!

Slow Braised Oxtail
Recipe type: Entree, Dinner, Main Dish
Cuisine: Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 4
Flavorful oxtail shines when it is braised slowly!
  • 3 pounds grassfed oxtail, cut into 2" sections
  • 2 cups balsamic vinegar
  • 4 organic garlic cloves, chopped
  • 3 fresh organic thyme sprigs
  • Himalayan sea salt
  • 2-3 TB fat of choice {lard, bacon, tallow}
  • 2 organic carrots, peeled and chopped
  • 2 organic celery ribs, chopped
  • 3 organic shallots, chopped
  • 2 organic garlic cloves, chopped
  • 4 fresh organic thyme sprigs
  1. In a large casserole dish, marinate the oxtail with balsamic vinegar, garlic, and thyme. Let it marinate overnight or up to 24 hours.
  2. Remove the oxtail from the marinade and pat dry. Season with salt. Set aside, reserving the marinade.
  3. Preheat a large cast iron skillet over medium-high heat with your fat of choice. Brown the oxtail on all sides and set aside on a plate.
  4. Discard some of the oil if there is too much for sautéing. Add the carrots, celery, shallots, garlic cloves, and thyme. Sauté a few minutes just for color. Remove and set aside. Wipe out any excess oil again and return the oxtail once more. Pour the reserved marinade and stir to deglaze.
  5. Bring to a boil, then reduce so it is a low simmer. Continue cooking, topping with water as needed {it should be nearly covered as it cooks} for 2-2½ hours.
  6. Add the vegetables and simmer another 20 minutes.
  7. Strain liquid into a saucepan and reduce over high heat until thickened slightly. Be sure to keep the oxtail covered so it doesn't lose its heat.
  8. Serve 2-3 pieces of oxtail with vegetables with accompanied sauce. I served it with sweet potato wedges also.

Slow Braised Oxtail | Enjoying this Journey...** Psst! Be sure to save the remnants and add it to your next batch of bone broth!

watercolor enjoy spoon and fork

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  3 comments for “Slow Braised Oxtail

  1. Bob
    November 19, 2014 at 8:58am

    This recipe was amazing, I made this for my family and they loved it, we had not had Ox tails in years, nice treat.

  2. November 19, 2014 at 1:31pm

    Thank you so much for letting me know your family enjoyed this, Bob! I appreciate you taking the time to let me know. 🙂
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