Cozy up with a warm, comforting bowl of oxtail goodness! Oxtail, a cut of beef that’s often overlooked, is actually one of the most tender and flavorful cuts when cooked low and slow. Whether you’re in the mood for spicy Korean-inspired flavors or hearty Southern comfort food, we’ve got you covered with these 20 mouth-watering oxtail recipes.
From classic stews to creative tacos and pho, this collection of oxtail recipes is sure to satisfy your cravings. With options ranging from slow-cooked red wine ragù to spicy Siga Wot, there’s something for every taste bud. And the best part? Oxtail is an affordable and accessible cut of beef, making it a great choice for families or meal prep.
In this article, we’ll dive into each of these 20 recipes, highlighting the unique flavors and techniques that make them special. Whether you’re a seasoned cook or just starting out, we hope to inspire you to try something new and delicious with oxtail.
Jamaican Braised Oxtail with Butter Beans
This classic Jamaican dish is a staple of the island’s cuisine, where tender oxtail is slow-cooked in a rich and flavorful sauce with creamy butter beans. This recipe serves 4-6 people.
Ingredients:
– 2 lbs beef oxtail, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 cup beef broth
– 1 cup red wine
– 2 tbsp brown sugar
– 1 tsp dried thyme
– Salt and black pepper, to taste
– 1 can (15 oz) butter beans, drained and rinsed
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the oxtail pieces, then set aside.
2. Add onion, garlic, and Scotch bonnet pepper (if using) to the pot. Cook until softened, about 5 minutes.
3. Add beef broth, red wine, brown sugar, thyme, salt, and black pepper. Stir to combine.
4. Return oxtail to the pot, cover, and transfer to the oven. Braise at 300°F (150°C) for 2 1/2 hours or until tender.
5. Add butter beans to the pot during the last 30 minutes of cooking.
6. Serve hot with rice or roti.
Cooking Time: 2 1/2 hours
Korean Spicy Oxtail Soup (Kkori Gomtang)
Warm up with this hearty and aromatic Korean soup, made with tender oxtail slow-cooked in a richly flavored broth.
Ingredients:
– 1 pound beef oxtail, cut into 2-inch pieces
– 4 cups water
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 onion, sliced
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 1/4 cup chopped green onions, for garnish
– Salt and black pepper, to taste
– Sesame oil, for serving (optional)
Instructions:
1. In a large pot, combine oxtail, water, Gochujang, soy sauce, garlic, ginger, onion, carrots, and potatoes.
2. Bring to a boil, then reduce heat and simmer for 2-3 hours or overnight until the meat is tender.
3. Season with salt and black pepper to taste.
4. Garnish with green onions and drizzle with sesame oil (if desired).
5. Serve hot over steamed rice.
Cooking Time: 2-3 hours
Classic Southern Oxtail Stew
This hearty stew is a staple of Southern cuisine, made with tender oxtail, rich broth, and a hint of spice. It’s the perfect comfort food for a chilly evening.
Ingredients:
– 2 pounds beef oxtail
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 bay leaves
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season oxtail with salt, pepper, and paprika.
3. Heat oil in a large Dutch oven over medium-high heat. Brown oxtail on all sides, then remove from pot.
4. Add chopped onion and cook until softened, about 5 minutes.
5. Add garlic, beef broth, red wine, thyme, and bay leaves. Stir to combine.
6. Return oxtail to the pot, cover, and transfer to the preheated oven.
7. Simmer for 2 1/2 hours or until meat is tender.
Cooking Time: 2 1/2 hours
Slow-Cooked Red Wine Oxtail Ragù
This hearty ragù is a rich and flavorful Italian-inspired dish that’s perfect for a cold winter night. By slow-cooking oxtail in red wine, aromatics, and spices, you’ll create a tender and fall-apart texture with deep, velvety flavors.
Ingredients:
– 2 lbs oxtail, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Sear the oxtail until browned on all sides, about 5 minutes. Remove and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 3 minutes.
4. Add the red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Return the oxtail to the pot, cover, and transfer to a slow cooker.
6. Cook on low for 8-10 hours or high for 4-6 hours.
7. Serve with pasta, such as pappardelle or rigatoni.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Caribbean Oxtail with Rice and Peas
This classic Caribbean dish is a staple of island cuisine, where slow-cooked oxtail is fall-apart tender and infused with aromatic spices. Serve with flavorful rice and peas for a comforting meal that’s sure to become a family favorite.
Ingredients:
– 2 lbs oxtail
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups water
– 1 cup uncooked white rice
– 1 cup pigeon peas (or any other small bean)
– Vegetable oil, for browning
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown oxtail on all sides, then set aside.
2. Add onion, garlic, and Scotch bonnet pepper (if using) to the pot; cook until onion is translucent.
3. Add spices, salt, and black pepper; stir for 1 minute.
4. Add water, browned oxtail, rice, and peas to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours or until meat is tender.
5. Serve hot, garnished with chopped fresh herbs (optional).
Cooking Time: 2 hours
Vietnamese Oxtail Pho (Phở Đuôi Bò)
Phở Đuôi Bò, a popular Vietnamese beef noodle soup, is elevated to new heights with the rich flavor of oxtail. This hearty and comforting dish is perfect for a cold day or whenever you need a warm hug in a bowl.
Ingredients:
– 2 pounds oxtail
– 4 cups beef broth
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon fish sauce (optional)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– Salt and black pepper, to taste
– 1 pound rice noodles
– Fresh herbs (basil, mint, cilantro), for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the oxtail in a little oil over medium-high heat.
3. Add the sliced onion, minced garlic, and grated ginger; cook until the onion is translucent.
4. Add the beef broth, fish sauce (if using), cinnamon, cardamom, salt, and pepper. Bring to a boil, then cover and transfer to the oven.
5. Simmer for 2-3 hours or overnight until the oxtail is tender.
6. Cook rice noodles according to package instructions.
7. Serve the pho hot with cooked noodles, garnished with fresh herbs.
Cooking Time: Approximately 2-3 hours
Oxtail and Barley Soup with Root Vegetables
This rich and comforting soup is perfect for a chilly evening or a special occasion. The slow-cooked oxtail, tender barley, and sweet root vegetables combine to create a flavorful and satisfying meal.
Ingredients:
– 2 lbs oxtail, cut into large pieces
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium parsnips, peeled and sliced
– 1 cup pearl barley
– 4 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown oxtail, then remove from pot.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add carrots, parsnips, and barley; cook for 5 minutes.
4. Add broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
5. Return oxtail to the pot; bring to a boil, then reduce heat and simmer for 2-1/2 hours or until oxtail is tender.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 2-1/2 hours
Spanish Oxtail Stew with Olives and Capers
Rich and flavorful, this Spanish-inspired oxtail stew is perfect for a cozy night in. Tender oxtail, savory olives, and tangy capers come together in a hearty and aromatic dish.
Ingredients:
– 2 lbs oxtail, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and drained
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Brown the oxtail pieces, then set aside.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the olives, capers, wine, broth, paprika, salt, and pepper. Stir to combine.
4. Return the browned oxtail to the pot, cover, and transfer to the oven.
5. Braise at 300°F (150°C) for 2-1/2 hours or until the meat is tender.
6. Serve hot, garnished with parsley if desired.
Cooking Time: 2-1/2 hours
Ethiopian Spiced Oxtail (Siga Wot)
This rich and flavorful Siga Wot is a beloved Ethiopian dish, perfect for special occasions or everyday meals. The slow-cooked oxtail in spicy berbere sauce is tender and aromatic, served with injera bread.
Ingredients:
– 1 lb beef oxtail
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp berbere powder (Ethiopian spice blend)
– 1/4 cup vegetable oil
– 2 cups beef broth
– Salt and black pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown oxtail, then set aside.
3. Add onions, garlic, cumin, coriander, and berbere powder; cook until onions are translucent.
4. Return oxtail to the pot; add beef broth and season with salt and pepper.
5. Simmer for 1 hour 30 minutes or until tender, stirring occasionally.
Cooking Time: 1 hour 30 minutes
Oxtail Dumplings in Rich Beef Broth
This hearty dish is a comforting treat on a chilly day. Tender oxtail and plump dumplings swim in a rich, beefy broth that’s sure to warm your soul.
Ingredients:
– 1 pound oxtail
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups all-purpose flour
– 2 eggs
– 1/2 cup heavy cream
– Water, as needed
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat oil over medium-high. Brown oxtail in batches, then set aside.
3. Add onion and garlic; cook until softened. Add browned oxtail, broth, thyme, salt, and pepper. Bring to a boil, then cover and simmer 1 hour.
4. Meanwhile, combine flour, eggs, and cream. Mix until smooth.
5. Bring the broth mixture to a boil, then reduce heat and simmer for an additional 30 minutes or until oxtail is tender.
6. Add dumpling mixture to the pot; cook for 15-20 minutes or until cooked through.
Cooking Time: 2 hours 15 minutes
Chinese Five-Spice Braised Oxtail
This classic Chinese-inspired dish is a perfect comfort food, with tender oxtail falling off the bone and infused with the aromatic flavors of five-spice powder. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 pounds beef oxtail
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Chinese five-spice powder
– 1 cup beef broth
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season oxtail with salt and black pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Sear oxtail until browned on all sides, about 5 minutes per side.
4. Add onion, garlic, and ginger; cook until onion is translucent.
5. Stir in five-spice powder, beef broth, soy sauce, and brown sugar.
6. Cover pot and transfer to preheated oven. Braise for 2-1/2 hours or until oxtail is tender.
7. Serve with steamed rice or noodles.
Cooking Time: 2-1/2 hours
Oxtail Pot Pie with Flaky Crust
Oxtail Pot Pie with Flaky Crust: A Hearty, Comforting Meal
This rich and savory pot pie is a perfect comfort food for a chilly evening. Oxtail braised in red wine and stock adds depth to the dish, while a flaky puff pastry crust provides a satisfying crunch.
Ingredients:
– 1 pound oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red wine
– 2 cups beef stock
– 1 teaspoon tomato paste
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 cup frozen mixed vegetables (such as peas, corn, and carrots)
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven, heat oil over medium-high heat. Brown oxtail, then set aside.
3. Add onion, garlic, and tomato paste; cook until softened. Add red wine, beef stock, carrots, celery, and browned oxtail. Bring to a boil, then cover and simmer for 2 hours or overnight.
4. Roll out pie crust to fit the Dutch oven. Place crust over filling and crimp edges.
5. Bake for 25-30 minutes, or until crust is golden brown.
Cooking Time: 2 hours (simmer) + 25-30 minutes (bake)
Smoky Oxtail Chili with Black Beans
This hearty chili recipe combines the rich flavor of slow-cooked oxtail with the smokiness of chipotle peppers and the creaminess of black beans. Perfect for a cold winter’s day, this chili is sure to warm your belly and your soul.
Ingredients:
– 2 lbs beef oxtail, cut into 2-inch pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup beef broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the oxtail in batches, then set aside.
3. Add onion, garlic, bell pepper, and chipotle peppers; cook until vegetables are tender.
4. Add chili powder, cumin, salt, and pepper; stir to combine.
5. Add browned oxtail, diced tomatoes, black beans, and beef broth; bring to a simmer.
6. Reduce heat to low and let cook for 2-3 hours or until the meat is tender.
Cooking Time: 2-3 hours
Oxtail Tacos with Pickled Red Onions
Elevate your taco game with this rich and flavorful recipe that combines tender oxtail, tangy pickled red onions, and crunchy cilantro.
Ingredients:
– 2 pounds oxtail
– 1/4 cup lard or vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pickled Red Onions (see below)
– Lime wedges, for serving
– Cilantro leaves, for garnish
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1/2 cup lime juice
– 1/4 cup water
– Salt, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat lard or oil over medium-high. Brown oxtail in batches, then remove from pot.
3. Reduce heat to medium and add onion, garlic, cumin, smoked paprika, salt, and pepper. Cook until onion is softened.
4. Add browned oxtail back to the pot, along with 2 cups of beef broth. Cover and transfer to the preheated oven.
5. Braise for 2-1/2 hours or until meat is tender. Shred with two forks.
6. Warm tortillas by wrapping in a damp paper towel and microwaving for 20 seconds.
7. Assemble tacos by spooning oxtail onto a warmed tortilla, topping with pickled red onions, and serving with lime wedges and cilantro leaves.
Cook Time: 2-1/2 hours (braising) + 10 minutes (assembling)
Portuguese Oxtail Feijoada
This hearty stew originated from Portugal’s colonial past, where African slaves and European colonizers combined their culinary traditions to create a rich and flavorful dish. Our recipe for Portuguese Oxtail Feijoada is a modern take on this classic, featuring tender oxtail in a savory bean-based broth.
Ingredients:
– 1 pound oxtail, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup dried black beans, soaked overnight and drained
– 1 cup beef broth
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups water
– 2 tablespoons tomato paste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the oxtail until browned, about 5 minutes per side.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the garlic, cumin, salt, and pepper; cook for 1 minute.
5. Add the soaked black beans, beef broth, water, and tomato paste. Bring to a boil, then cover and transfer to the preheated oven.
6. Braise for 2 1/2 hours or until the oxtail is tender.
7. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 2 1/2 hours
Oxtail Ramen with Soft-Boiled Eggs
A rich and comforting bowl of Japanese-inspired goodness, Oxtail Ramen is a hearty meal perfect for a chilly evening. This recipe combines tender oxtail braised in a savory broth with springy noodles and soft-boiled eggs.
Ingredients:
– 1 lb oxtail
– 4 cups beef broth
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 cloves garlic, minced
– 2 inches ginger, sliced
– 8 oz ramen noodles
– 4 soft-boiled eggs
– Scallions, thinly sliced (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot or Dutch oven, combine oxtail, beef broth, soy sauce, sake, garlic, and ginger. Bring to a boil, then cover and transfer to the preheated oven.
3. Braise for 2-1/2 hours, or until the meat is tender.
4. Cook ramen noodles according to package instructions. Drain and set aside.
5. Boil eggs for 6 minutes, then immediately transfer to an ice bath to stop cooking.
6. To assemble the bowls, place a portion of noodles in each bowl, followed by sliced oxtail and top with soft-boiled egg. Garnish with scallions if desired.
Cooking Time: 2 hours 30 minutes
Oxtail Shepherd’s Pie with Mashed Potatoes
This recipe combines the rich flavors of oxtail with the comforting warmth of shepherd’s pie, topped with creamy mashed potatoes. Perfect for a cold winter’s night or a special occasion.
Ingredients:
– 1 lb oxtail, cut into 2-inch pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 tbsp tomato paste
– 2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2-3 large potatoes, peeled and cubed
– 1/4 cup butter
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. Brown the oxtail in a Dutch oven over medium-high heat.
3. Add onion, garlic, red wine, beef broth, tomato paste, thyme, salt, and pepper. Bring to a boil, then cover and simmer for 2 hours.
4. Boil the potatoes until tender, then mash with butter and heavy cream.
5. Top the oxtail mixture with mashed potatoes and return to oven for an additional 30 minutes.
6. Serve hot and enjoy!
Cooking Time: 3 hours
Barbecue Glazed Oxtail Sliders
These tender and flavorful sliders are perfect for any outdoor gathering or casual dinner party. The combination of slow-cooked oxtail, sweet barbecue glaze, and crispy buns will leave your guests wanting more.
Ingredients:
– 1 pound oxtail, cut into 1-inch pieces
– 1/4 cup barbecue sauce
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 4 hamburger buns
– Coleslaw or pickles for topping (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine oxtail, barbecue sauce, brown sugar, apple cider vinegar, smoked paprika, salt, and pepper. Cover and bake for 3-4 hours or until tender.
3. Meanwhile, toast hamburger buns on the grill or in the oven.
4. Assemble sliders by placing a few pieces of glazed oxtail onto each bun.
5. Top with coleslaw or pickles if desired.
Cooking Time: 3-4 hours
Oxtail and Mushroom Risotto
This hearty risotto dish combines tender oxtail, earthy mushrooms, and creamy Arborio rice for a satisfying meal that’s perfect for special occasions or cozy nights in.
Ingredients:
– 1 pound oxtail, cut into 2-inch pieces
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Sear oxtail until browned, about 5 minutes. Remove from heat and set aside.
2. In the same skillet, sauté mushrooms and onion until tender, about 3-4 minutes. Add garlic and cook for an additional minute.
3. Add Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, one cup at a time, stirring until absorbed before adding more. After 20-25 minutes of cooking, stir in white wine (if using).
5. Return oxtail to the skillet and stir to combine. Cook for an additional 5-7 minutes, or until rice is creamy and oxtail is tender.
6. Stir in butter and season with salt and pepper. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 40-50 minutes
Oxtail Goulash with Buttered Noodles
Rich and flavorful, this hearty oxtail goulash is slow-cooked to tender perfection, served with a side of buttery noodles for a comforting meal.
Ingredients:
– 1 lb beef oxtail
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tbsp tomato paste
– 1 tsp dried thyme
– Salt and pepper, to taste
– 8 oz egg noodles
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season oxtail with salt and pepper.
3. In a large Dutch oven, brown the oxtail in hot oil over medium-high heat. Remove and set aside.
4. Add onions and garlic to pot; cook until softened. Add wine, broth, tomato paste, and thyme. Stir to combine.
5. Return oxtail to pot; cover and transfer to preheated oven. Braise for 2-1/2 hours or until meat is tender.
6. Cook noodles according to package instructions. Butter with melted butter and serve alongside goulash.
Cooking Time: 2-3 hours, including browning the oxtail
Summary
Get ready to indulge in hearty comfort food with these 20 mouth-watering oxtail recipes! From classic Southern stews to spicy Korean soups and rich braises, this collection has something for every taste. Explore international flavors like Jamaican butter beans, Ethiopian spiced wot, and Vietnamese pho, or stick to traditional favorites like slow-cooked red wine ragù and smoky chili. Whether you’re in the mood for a comforting stew, a flavorful soup, or a rich braise, these oxtail recipes are sure to satisfy your cravings.
