I've been making Southern oxtails long enough to know what goes wrong: rushing the cooking time, not enough liquid, skipping the sear, leaving all that excess fat in the pot. This recipe solves all of it.
I sear the oxtails until they're deeply caramelized, braise them low and slow at 350°F for 3½ hours, then use the pan drippings to build a velvety sauce made from roasted holy trinity (onions, celery, and bell peppers) blended smooth with roasted garlic and white wine.
Instead of serving these over rice (which is delicious, and I'll tell you how to do that too), I'm taking this Southern classic in a different direction and serving them over pappardelle pasta.
If you enjoy slow-braised beef dishes like this, you'll love my oven-baked beef short ribs, with the same rich, fall-apart tenderness.
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Ingredient Notes
The key to making these Southern oxtails extra tender and flavorful is selecting fresh, quality ingredients.
- You'll need oxtails with marbling for that melt-in-your-mouth texture.
- For the sauce, the holy trinity (onions, celery, and bell peppers) is non-negotiable- it brings that essential Southern flavor.
- A fresh roasted garlic bulb is a MUST for thickening the sauce and deepening the flavor.
- Don't forget the white wine, it adds depth to the sauce.
- Lastly, we'll use pappardelle pasta to hold all that sauce.
See recipe card for quantities.
Cree's Top Tips
- Don't rush the searing process. Getting a caramelized crust on the oxtails help build a flavorful base for your dish.
- Braising the oxtails at a low temperature for at least a few hours is crucial for getting that tenderness.
- Use a Dutch oven it retains heat evenly or if you don't have one, a similar heavy pot with a tight-fitting lid will work.
- Roasting the holy trinity (onions, celery, and bell peppers) before pureeing adds a flavor that elevates the sauce.
- Don't be afraid to season generously with my homemade Cajun seasoning blend. A well-seasoned dish is a flavorful dish.
- After braising, there will be excess fat that has accumulated. It's important to skim off any grease from the top. I use the OXO fat separator to strain off all the grease. It's easy to use and doesn't cause a mess.
- Be mindful of the pasta-to-sauce ratio. Pappardelle, like any pasta, has a tendency to absorb a lot of the sauce, which can make it dry out. Add the pasta gradually to the sauce, do not add all the pasta. Your dish should have more sauce than pasta. Store the remaining pasta that you don't use in a Ziploc bag in the fridge and use it over the next couple days to make a different pasta dish.
Common Mistakes and How to Avoid Them
One of the most common mistakes with oxtails is rushing the cooking time. If they're still tough, they simply need more time in the oven.
Another issue is not using enough liquid. Oxtails should braise, not roast. There should always be enough liquid in the pan to keep the environment moist so the meat can properly break down.
Finally, uncovering the pot too early can dry the oxtails out and stall the braising process.
Keeping the dish covered traps steam and heat, which is essential for tender results.
How Long To Cook Oxtails
Oxtails require patience. They typically need 3½ to 4 hours at 350°F for the connective tissue to fully break down and the meat to become fall-off-the-bone tender.
Here's what affects timing:
Size of the oxtail pieces: Larger, thicker pieces take longer.
Your specific oven: Oven temperatures vary. If yours runs cool, add time.
How full the pot is: Full vs a half-full one can affect time.
Don't rely on the clock alone. Start checking at the 2½-3 hour mark. The oxtails are done when:
- The meat pulls away from the bone easily with a fork
- A fork slides through the thickest part without resistance
- The texture is noticeably soft, not firm or springy
If they're still firm at 3½ hours, cover them back up and give them another 20-30 minutes. As long as there's enough braising liquid, they will continue to tenderize.
Internal temperature note: Unlike steaks, where you target a specific temperature, oxtails are done by texture, not temperature.
Step-by-Step Instructions (Overview)
The oxtails are seared to perfection until they're beautifully caramelized, then braised low and slow in the oven until they're fork-tender.
- Generously season the oxtails with my homemade Louisiana Cajun seasoning and massage until they're well coated.
- Sear the oxtails until they're caramelized before adding the remaining ingredients.
- Add the onion, fresh herbs, and beef broth to the pot.
- Place the lid on the Dutch oven and transfer it to the oven, to let the oxtails braise low and slow.
- Remove the oxtails, set them aside then strain the excess grease from the pot keeping only the sauce.
- Pour the sauce into the skillet then add white wine.
- After roasting the holy trinity and garlic until caramelized, puree until smooth, then pour into the sauce for a creamy texture.
- Toss the cooked pappardelle pasta into the sauce making sure the pasta is evenly coated.
- Place those tender oxtails on top of the pappardelle.
Store and Reheat
Store any leftover oxtails in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze the oxtails (without the pasta) in an airtight container or freezer bag for up to 3 months. If you have leftover pasta, store it separately from the oxtails.
Reheat the oxtails in the oven at 375°F for about 20 minutes, covered with foil or until warm. I recommend reheating the pasta separately, in a skillet with a little broth or water.
What to Serve With Southern Oxtails
The sauce from these oxtails is rich enough to be the star of the plate, so you want sides that can hold their own.
Classic Southern pairings:
- White rice
- Herb Garlic Mashed Potatoes
- Pappardelle pasta - as shown in this recipe.
Soul Food sides that complete the plate:
Southern Collard Greens
Red Beans and Rice
Southern Skillet Cornbread
📖 Recipe
Southern Oxtails (Braised Low and Slow)
Southern Oxtails (Braised Low and Slow)Equipment
- Dutch Oven
- Measuring spoons
- measuring cup
- Tongs
- Cutting board
- Paper towels
- Skillet
- Wooden spoon
- Chef's knife
Ingredients
Prepare Oxtails
- 5-½ lbs oxtails
- 2-½ tablespoon Cajun seasoning (homemade or store-bought)
- ½ tablespoon kosher salt (PLUS 1-teaspoon kosher salt)
- 3 tablespoon avocado oil
- 1-½ whole onions (roughly chopped)
- 64 oz low-sodium beef broth (or 2-32 oz cartons)
- 3 sprigs fresh thyme (use kitchen twine to tie thyme and sage into a bouquet.)
- 3 sprigs fresh sage (use kitchen twine to tie thyme and sage into a bouquet.)
Make the Sauce
- 3 whole bell peppers (orange)
- 1 stalk celery
- ½ whole onion
- 1 bulb fresh garlic (one whole head)
- 1 cup white wine (Pinot Grigio)
- ½ tablespoon Cajun seasoning
- 2 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Prepare the Oxtails
- Wash the oxtails thoroughly under cold water and pat them dry with paper towels to remove any excess moisture. Use a sharp knife or kitchen shears to trim off any excess fat from the oxtails.
- Generously season the oxtails with Cajun seasoning and kosher salt. Massage the seasoning into the meat to ensure they're well coated on all sides.
- Place a Dutch oven over medium-high heat and add avocado oil. Once hot, sear the oxtails on all sides until caramelized, about 6-8 minutes per side. Sear the oxtails in batches to prevent overcrowding in the pot.
- Return all the oxtails to the Dutch oven (after searing in batches). Then, add the roughly chopped onion, beef broth, fresh thyme and sage, and a pinch of kosher salt. Making sure the oxtails are submerged in the broth. Cover the Dutch oven with the lid and place it in a preheated 350°F oven. Braise the oxtails for 3.5 hours, or until they're fork-tender.
Cook the Pasta
- Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to package instructions. Drain the pasta, reserving a little pasta water if needed to adjust the sauce later. (Tip: Cook the pasta towards the end of the oxtail cooking time.)
Prepare the Holy Trinity & Fresh Garlic
- While the oxtails are braising, prepare the holy trinity (onions, celery, and bell peppers) and garlic bulb.
- Drizzle the vegetables with a little avocado oil and kosher salt.
- Cut the top of the garlic bulb, exposing the cloves, and drizzle with avocado oil and ½ teaspoon kosher salt, and wrap in foil.
- Roast them on a baking sheet at 350°F for about 40 minutes, or until they're caramelized.
- Once the vegetables are roasted, remove the outer skin of the bell pepper and discard. Place all the roasted vegetables, along with the roasted garlic cloves (squeezed out of their skins), into a blender or Nutribullet. Blend for a few seconds until the mixture is smooth.
Make the Sauce
- Once the oxtails are done braising, remove them from the Dutch oven and place them on a clean plate, tenting them with foil to keep warm.
- Skim off any excess grease from the sauce with a spoon, or use a fat separator to strain out the grease, keeping only the remaining sauce. Pour the sauce and white wine into a medium to large sized skillet and bring it to a simmer over low heat.
- Add the holy trinity puree to the skillet with the sauce and stir gently to combine. The sauce should appear creamy. Season the sauce with ½ tablespoon of Cajun seasoning, 2 teaspoons of kosher salt, and ½ teaspoon of black pepper. Taste and adjust the seasoning as needed- don't be afraid to add more kosher salt if necessary.
Combine Pasta and Sauce
- Add the cooked pappardelle to the creamy sauce, making sure to add the pasta gradually. Be mindful of the pasta-to-sauce ratio- you want more sauce than pasta, so don't add all the pappardelle at once. The sauce should coat the pasta, not get absorbed into it too much. If you're feeding more people, consider doubling the recipe to, so you have enough sauce.
- Plate the pasta and spoon over a little extra sauce and top with your fork-tender oxtails. Garnish with freshly chopped parsley (optional).
Video
Notes
-
- Don't rush the searing process. Getting a caramelized crust on the oxtails help build a flavorful dish.
- Braising the oxtails at a low temperature for at least 3 hours is crucial to achieving that fall-off-the-bone tenderness. This makes the oxtails melt in your mouth.
- Use a Dutch oven- it retains heat evenly or if you don't have one, a similar heavy-bottom pot with a tight-fitting lid will work.
- Roasting the holy trinity (onions, celery, and bell peppers) before pureeing elevates the sauce.
- Don't be afraid to season generously with my homemade Cajun seasoning blend. A well-seasoned dish is a flavorful dish.
- After braising, there will be excess fat that has accumulated. It's important to skim off any grease from the top. I use the OXO fat separator to strain off all the grease. It's easy to use and doesn't cause a mess.
- Be mindful of the pasta-to-sauce ratio. Pappardelle, like any pasta, has a tendency to absorb a lot of the sauce, which can make it dry out. Add the pasta gradually to the sauce, do not add all the pasta. Your dish should have more sauce than pasta. Store the remaining pasta that you don't use in a Ziploc bag in the fridge and use it over the next couple days to make a different pasta dish.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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