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Oxtail Recipe (Tender and Juicy)

This Oxtail Recipe is made by cooking the oxtail low and slow until they are tender, juicy, and fall off the bone. The meat is seasoned with Jamaican spices and rubs or Southern Style with Creole Seasoning and drizzled in homemade gravy.

oxtail on a plate with white rice, gravy, and vegetables

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broth, green peppers, onions, spices, and garlic in separate bowls

What is Oxtail

Oxtail can be found throughout Southern and Jamaican cuisine as the consumption of the meat dates back to a time in which no part of the animal was left for waste. The cut comes from the tail of the cow after it is skinned. From there, it is cut into round sections.

They have tons of gelatin, collagen, and nutrients. I love to save the leftover broth from oxtail recipes for bone broth! You will see the liquid gold that remains in the pot after you prepare these. Liquid gold simply refers to the gelatin and nutrients.

raw oxtail in a glass bowl

How Does it Taste?

Oxtail has a rich beef flavor. They are served tender and taste similar to short ribs or a tender and juicy pot roast, but much better.

Where to Buy Them/How to Pick and Shop for Them

I can grab oxtail from a local grocery store near my home, they typically specialize in selling cuts of meat like this. You may have to call around to find them. I’ve also noticed them in some Asian markets and even Walmart. The price per pound is often on the expensive side. I usually see them for $10-12 per pound.

Always look for meatier pieces while shopping. You can often find it sold in sections. There’s only one tail on the cow, which results in a thin side vs a thick side. In general oxtail doesn’t have a ton of meat.

raw, seasoned oxtail in a glass bowl

What Spices to Use for Flavor

There are so many ways to season these. Feel free to use any of your favorite beef rubs. I have two favorite methods.

One is with Creole seasoning, smoked paprika, salt, and pepper.

The other is Jamaican Style using my Homemade Jerk Seasoning and Rub.

How to Make Tender Juicy Oxtail

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Season the oxtail with the spices.
  2. Place a Dutch oven or large pot on medium-high heat and add olive oil.
  3. Add the oxtail and sear.
  4. Add onions and peppers and saute.
  5. Pour broth into the pot and deglaze the bottom of the pot by scooping up any brown bits at the bottom of the pot. Leave the brown bits in the broth for flavor.
  6. Adjust the heat on the stove to low and place the lid on the pot.
  7. Simmer until tender.
seared, braised oxtail in a Dutch oven pot

Cook Time/How Long to Cook

You will want to cook these long and slow. I prefer to cook these for 3 to 3 1/2 hours. Cook time may vary based on the size of the oxtail.

cooked oxtail in a pot with broth

How to Smother Them in Gravy

Save the broth from the pot once these have finished cooking! It’s great for gravy and for beef broth to use a stock in other recipes like Lasagna Soup, Pizza Soup, and Sweet Potato Beef Chili.

Once you have your broth (I like to gather some of the cooked onions and peppers as well), you can use the same instructions and prep from my Turkey Gravy From Drippings recipe (substituting the oxtail broth for turkey drippings).

oxtail on a plate with white rice, gravy, and vegetables

How to Store Leftovers

Leftovers can be stored tightly sealed and covered for 3-4 days.

Freezer Tips

You can freeze leftovers tightly covered and sealed for up to a few months. Defrost overnight in the fridge.

Pair With These Recipes

Ranch Mashed Potatoes
Mashed Sweet Potatoes
Air Fryer Green Beans
Grilled Asparagus

More Slow Cooker Recipes

Slow Cooker Crockpot Neck Bones
Slow Cooker Crockpot Turkey Necks
Slow Cooker Crockpot Black Eyed Peas
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Chili Mac
Slow Cooker Crockpot Chicken Fajitas
Slow Cooker Chicken Stroganoff
Slow Cooker Crockpot Gumbo

If you would like to make this in a slow cooker or pressure cooker, check out our Slow Cooker Oxtail Recipe.

Oxtail Recipe (Tender and Juicy)

This Oxtail Recipe is made by cooking the oxtail low and slow until they are tender, juicy, and fall off the bone. The meat is seasoned with Jamaican spices and rubs or Southern Style with Creole Seasoning and drizzled in homemade gravy.
Save this recipe here.
Course dinner, lunch
Cuisine Jamaican, Southern
Keyword braised oxtail, fall off the bone oxtails, oxtail recipe, tender oxtail recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 4 servings
Calories 564kcal

Ingredients

  • 1 teaspoon olive oil
  • 2-3 pounds raw oxtails
  • 2-3 cups broth Any broth: beef chicken vegetable, etc. See notes.
  • 2-3 garlic cloves Minced
  • 1/2 cup chopped onions I used white onions.
  • 1/2 cup chopped green peppers

Option 1 Southern Seasoning

  • 1 tablespoon Creole Seasoning
  • 1 teaspoon smoked paprika Regular paprika will work.
  • salt and pepper to taste
  • 1 teaspoon liquid smoke Optional for flavor.

Option 2 Jamaican Seasoning

Instructions

  • Season the oxtail with the spices.
  • Place a Dutch oven or large pot on medium-high heat and add the olive oil.
  • Add the oxtail and sear each side for a few minutes until seared.
  • Add the onions and peppers and saute until softened and fragrant.
  • Pour the broth into the pot and deglaze the bottom of the pot by scooping up any brown bits at the bottom of the pot. Leave the brown bits in the broth for flavor.
  • Adjust the heat on the stove to low and place the lid on the pot.
  • Allow the oxtail to simmer and cook for 3 to 3 1/2 hours until the oxtail is tender.

Notes

I like to use enough broth to cover the oxtails. The amount you need for this will vary based on the size of your slow cooker and the height of your oxtail. I cover the oxtail fully with broth because that will help them cook faster/more tender.
You can add any vegetables you like to this recipe.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 12oz | Calories: 564kcal | Carbohydrates: 10g | Protein: 62g | Fat: 28g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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