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closeup of a bowl of braised oxtails, black rice, and vegetables

Braised Oxtails

Kristin
This mouthwatering braised oxtails recipe from Between Harlem and Heaven will teach kids and adults about one of the best cuts of beef.
5 from 2 votes
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Prep Time 35 minutes
Cook Time 4 hours
Total Time 4 hours 35 minutes
Course Main Course
Cuisine Afro-Asian-American
Servings 6 people
Calories 468 kcal

Equipment

Ingredients 
 

  • 3 tablespoon olive oil
  • 4 lbs oxtail
  • 2 cups red wine
  • 4 cups beef stock or veal stock
  • 3 cups water
  • 1 ½ teaspoon cinnamon or 3 cinnamon sticks
  • 3 bay leaves
  • 3 oranges
  • 1 jalapeño
  • thyme
  • parsley
  • salt
  • pepper

Instructions 

  • Wash your hands with soap and water. Grab your cutting boards, knives, and prep bowls, along with the oranges and pepper. Cut the oranges into quarters.
  • Chop the jalapeño. Kids can wash their hands afterward.
  • Turn the stove on medium-high heat and heat up your dutch oven or large pot. Once it's hot, add the olive oil.
  • Once the oil is shimmering, add the oxtail. Each piece should make contact with the bottom of the pot. Season with salt and pepper as desired. This is a good time to turn the oven to 325 degrees Fahrenheit.
  • Sear the meat until lightly browned. Turn the oxtail using tongs or a large wooden spoon. The meat should be lightly browned after about 2 minutes on each side. Remove when finished.
  • Measure the red wine in a measuring cup and add it to the pot. Turn the heat to medium-high. Use a wooden spoon to remove any caramelized bits on the bottom of the dutch oven. The wine will boil.
  • Turn the heat down to medium. Measure and add the stock and the water.
  • Use a measuring spoon or spice spoon to add cinnamon, thyme, and parsley. Add the bay leaves, chopped jalapeño, and orange slices. Add pepper as desired.
  • Place the oxtail back in the dutch oven. Turn off the stove.
  • Cover and place it in the oven. Braise the oxtail for 3-4 hours. Check on it occasionally to stir and ensure the oxtail are submerged. When finished, the meat should be tender, falling off the bone. Turn off the oven.
  • Take it out of the oven and let it cool. Shred to combine with your favorite soups or stews, or with rice.
  • You can drain the braising liquid into mason jars or weck jars. Save it.

Notes

  • You can substitute bell pepper for jalapeño as desired
  • Use a wine with moderate alcohol content (10-13 percent) and that pairs well with main ingredient
  • After removing the oxtail, you can refrigerate or freeze the flavor-packed liquid to use in a soup, sauce, or stew. Use anywhere you'd use beef stock.
  • Never leave cooking food unattended
  • Always have good ventilation when using a gas stove
  • See more guidelines at USDA.gov
  • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/braised-oxtails

Nutrition

Calories: 468kcalCarbohydrates: 8gProtein: 47gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 166mgSodium: 294mgPotassium: 121mgFiber: 2gSugar: 6gVitamin A: 152IUVitamin C: 35mgCalcium: 62mgIron: 6mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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