This is simply the best oxtail recipe, slow cooked until falling off the bone.

The red wine reduction creates a syrupy glaze ideal for drizzling.

I couldn’t agree more.

A bowl of grits and braised oxtails.

Sally Vargas

What Are Oxtails?

Oxtails are a lot like short-ribs, but in my opinion, even better.

Think of the best pulled pork imaginable, but with beef.

Overhead view of a dutch oven with braised oxtails inside for an oxtail recipe.

Sally Vargas

In this recipe the oxtails are first browned, then slow cooked with red wine and stock.

Cabernet Sauvignon, Zinfandel, Barolo, Merlot, or Shiraz will work well in this recipe.

Heat 2 tablespoons olive oil in a 5- to 6-quart, thick-bottomed Dutch oven on medium-high to high heat.

A baking sheet with chopped oxtails to make an oxtail recipe.

Sally Vargas

Working in batches, add the oxtails to the pan, fat side down.

Add more oil as needed with additional batches of oxtails.

Do not crowd the pan.

Searing oxtails in a dutch oven to show how to cook oxtails.

Sally Vargas

Let them get well browned on one side before flipping over with tongs.

Brown well on all sides.

Remove to a large bowl.

Chopped carrots, celery, and onion in a dutch oven for an oxtail recipe.

Sally Vargas

Add the onions, celery, and carrots to the pot.

Saute until translucent and lightly browned, about 5 minutes.

Remove the vegetables from the pot to a bowl, cover and set aside.

Adding wine to a dutch oven to make an oxtail recipe.

Sally Vargas

Add the bottle of wine to the pot.

Boil the wine, uncovered, until it is reduced to about a cup.

Return the oxtails to the pot (but not the vegetables).

Oxtails added to the braising liquid in a dutch oven to show how to cook oxtails.

Sally Vargas

Add the stock and enough water to just cover them.

Bring to a boil and reduce to a simmer, covered.

Simmer on the stovetop for 2 1/2 hours.

Removing the fat from a pot of glazed oxtails.

Sally Vargas

Add the vegetables back to the pot and simmer 30 minutes longer.

Remove the pot from heat and let cool.

If you are not waiting for the oxtails to chill, the fat still needs to be removed.

Shredded oxtails for an braised oxtail recipe.

Sally Vargas

Heat the oxtails on medium heat.

Then use a slotted spoon to remove the oxtails from the pot.

Let cool enough to touch.

Straining the liquid for an oxtail recipe.

Sally Vargas

Use your hands to remove the meat from the bones to a bowl.

Take care to remove as well the round tough cartilage caps on either end of the vertebrae.

Increase the heat to high to bring the liquid to a boil.

Meat added back into the braising liquid to show how to cook oxtails.

Sally Vargas

When the liquid has reduced by about a half, add the oxtail meat back to the pot.

When the right consistency, remove from heat and serve.

Overhead view of braised oxtails in a dutch oven.

Sally Vargas