Oxtails can be tricky. Cook them too fast, and they’re tough. Skimp on seasoning, and they're bland. Leave all that fat in the pot, and suddenly, you’ve got more grease than sauce or gravy. Oxtails take patience and the right technique to get that fall-off-the-bone tenderness and flavor is what you're aiming for when making Southern oxtails.
Now, I’m taking this Southern Soul Food classic to the next level. Instead of serving these oxtails over rice or cornbread (which, don’t get me wrong, are delicious), I’m serving them over pappardelle pasta.
I braise them low and slow in a Dutch oven until they’re tender, then use those pan drippings to create a velvety sauce. But, here’s the twist- I roast the holy trinity (onions, celery, and bell peppers) until they’re caramelized, then blend them into a smooth puree. I stir it into the sauce with white wine to deepen the flavor. If you’ve ever struggled with oxtails turning out tough, greasy, or just o-k-a-y, don’t worry this recipe is for YOU.
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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.
- 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.
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.
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.
📖 Recipe
Rich and Tender Southern Oxtails Over Pappardelle
Rich and Tender Southern Oxtails Over PappardelleI’m taking this Southern Soul Food classic to the next level. Instead of serving oxtails over rice or cornbread (which, don’t get me wrong, are delicious), I’m serving them over pappardelle pasta.
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Calories: 880kcal
Rich and Tender Southern Oxtails Over Pappardelle
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)
Make the Sauce
- 3 whole bell peppers (orange)
- 1 stalk celery
- ½ whole onion
- 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
- 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 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 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
Calories: 880kcal | Carbohydrates: 4g | Protein: 96g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 312mg | Sodium: 3429mg | Potassium: 1041mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1363IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 12mg
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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