Country Oxtails

Total Time:
2 hr 55 min
Prep:
10 min
Cook:
2 hr 45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 pounds oxtails
  • House Seasoning, recipe follows
  • 1 teaspoon olive oil
  • 1 can beef broth
  • 1 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 6 cloves garlic, large ones cut in 1/2
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 (8-ounce) can tomato sauce
  • 1/2 Vidalia onion, cut into 6 wedges
  • 6 small new red potatoes, cut in 1/2
  • 4 medium carrots, cut into 2-inch lengths
  • 1 pot hot buttered rice
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

Preheat oven to 300 to 350 degrees F.

Sprinkle the oxtails liberally with House Seasoning on both sides.

Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails. Stir to combine all ingredients together.

Cover tightly, place in oven, and bake for 2 to 3 hours.

Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.

Serve oxtails with the vegetables over hot buttered rice.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.


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    WOW just made this for dinner tonight and best believe we are making this again!!! it was so easy!!!!
    Wow! This is my first time cooking ox tails, but after making this recipe it won't be my last. I substituted Penzey's beef base and cream sherry because I didn't have stock or wine. Thanks Paula for another winner. You're the best.
    Absolutely the best oxtail recipe! Seasoning was perfect. Easy to follow instructions. Family enjoyed it, and it has made the Greatest Kitchen Hits List. I wouldn't change a thing about the recipe.
    Don't do the seasoning mixture. Turned out way too salty and I didn't even use a third of it. Ruined the dish. Very disappointed. Just regularly season the tails as you would any meat.
    I'm afraid you made the same mistake that many people make when using a "House Seasoning" which is that you used ALL OF IT. That is why it was so salty. Her seasoning recipe is intended to be stored in a container so you can use it whenever one of her recipes calls for house seasoning. I understand the confusion but at the same time, you should know that no recipe of this few servings would use an entire cup of salt.
    :))))....nicely said...
    This was the ULTIMATE oxtail recipe. I will definitely be using over and over again. Although the hot sauce was not mentioned in the ingredients, I took it as: "to taste" so I added 3 shakes. It turned out perfectly. Next time I will do 4-5 because I love heat in my food. Thanks Paula I'm a Die Hard Fan!!!
    Very easy to do. As one of the previous reviewers said, this will be great for short ribs. I am an old cook but had never experimented with oxtails before. Did not find enough meat on the large joints, and the small ones were only added weight!! I may like less tomato sauce and more beef stock.
    Yummy ... whole family enjoyed this dinner. I dumped all the ingredients except the potatoes into a large pot on a back burner on low temperature and it simmered the afternoon away. I substituted a can of crushed tomatoes and a can of V-8 juice because I did not have any tomato sauce lying around. About an hour before everyone arrived at home from work and cross country runs I added about 8 potatoes sliced in half lengthwise so they could soak up the flavors as they cooked. Dinner was tender and ready for everyone and I did virtually no cooking all afternoon. I got a chance to read a book around other housework and listen to the rain fall outside. Thank you for a relaxing day ended with a great one pot meal Paula! ( I decided we did not need pasta since there was delicious potatoes and it kept it to only one pot needing to be washed.
    Saw the recipe on fb, went and purchased ingredients and fixed it the next day, it was awesome so easy but yet taste like something I spent hours on, this is a keeper, ty Paula and by the way have purchased yours cakes at Wal-mart, excellent bought 3 for church and had great come back on them but just told them Paula made them. 
    For a update, I fixed this recipe with short ribs, awesome and so good can't get enough, next will be with a roast, ty u Paula.
    Oh My God!!! Cooked this for my family yesterday and it was Great!! Thanks Paula for such a good recipe!!
    Made this for the second time today. I personally think the hot sauce is unnecessary, there is already plenty of flavors in the recipe. Instead of tomato sauce, I used 3 fresh whole tomatoes, peeled and pureed, added a teaspoon of tomato paste. It came out perfectly.
    It's a nice recipe but did anybody see hot sauce in the list of ingredients? I didn't but yet it was mentioned to be added so we have no idea how much. Anybody? TY 
     
    P.S.- A nice suggestion not mentioned anywhere is to use a pressure cooker instead, saving you about 3 hours. Made it dozens of times using this method and it falls off the bone in a quarter of the time. Bon Apetito!
    This was FANTASTIC! I only had 2 lbs of oxtail so I cut up a pound and a half of chuck roast into tail sized pieces. Also skipped the potatoes - potatoes on rice seemed like overkill. This is go-to recipe for oxtail from now on!
    I LOVE this recipe & even tried it with beef short ribs & love it MORE!
    This was absolutely delicious. I used to eat this all the time while I was growing up. My family really enjoyed this when I cooked it for them. Thanks Paula for this great recipe.
    I love this recipe. Ever since traveling to Spain oxtail has become a favorite meal. I tried a different recipe and it disappointed. Paula Deen's recipe brought me back to Toledo Spain and Andalucia where I had the most delicious oxtail. The only alteration I made was to add the carrots, onions and small red potatoes an hour before removing from the oven, rather than cooking on the stove top for 15 minutes. The sauce is so rich and packed with flavor. I used a full bodied tempranillo wine for extra punch. My bf is from Columbia SA and we've traveled through Spain a number of times...never failing to consume as much oxtail as we could along the way. He loves this recipe as well. It's the real deal!
    LOVE IT, LOVE IT. Very tasty not greasy and flavorful. My husband was use to the traditional stove top way, but after I used this recipe he loved it!!
    I was a bit scared, I never tasted or made ox tails. However, I trusted Paula and it was a great recipe that my family enjoyed. Don't try reducing the baking time and adding the vegs early. The tails needed all that time in the oven to become tender! Thank you Paula!
    I've never had or made oxtails before... I'm glade I choose Mrs. Paula Deen's recipe. This was one of the best meals I've had so far. I didn't completely follow the recipe. I put the potatoes, onion, and carrots in the over when the oxtails had one more hour left and i cooked my oxtails on 300 degrees for 4 hours. The following two was the only things I did different from the recipe. However I would leave the basil out or put less then what the recipe calls for. Great job Mrs. Paula!
    I made this several times and even people who never had oxtails loved them. I added some heat via habanero. I also used beer for some of the broth. Paula keep up the good work
    I made this a couple times. I am from the Islands and this rivals any stew oxtail Ive had there. The first time I made it with the wine and it was heavenly. Then a good year or so had passed before I made it the second time. This time I didnt have the wine and took a chance and made it without it. It still tasted absolutely delicious! I dont know maybe my taste buds 'forgot' how it tasted with the wine but I am inclined to say the wine is optional. What I did do though was double the tomato sauce instead and added an extra can beef broth (I actually use maggi beef buillion powder with water but thats besides the point lol. I know that wasnt the last time I will make this so next time I may have to plan better to have the wine but if I dont have it I wont make a big deal of it. Thanks Paula! Enjoy!
    The recipe was awesome and my oxtails were so tender and very tasty, I was reluctant to use the wine in it but it gave it some much flavor in the pan drippings, who would have known, this was the first time I cooked oxtails and this will be my recipe of choice from now on, thanks Paula
    This was absolutely delicious. I made it tonight and it was so tastey and tender. I didn't deviate from the recipe one bit and was very happy and pleased with the outcome. I will definitely make this again! I think I will have to add my ox tail to it next time though!
    This was WONDERFUL! I inherited some oxtails from a co-worker who moved out of state and gave away things in her freezer. Word of caution for anyone not used to cooking with oxtails -don't tell your family. My husband REFUSED to eat anything that came from a tail. Didn't tell the kids and they ate it all! A few changes. I used the crock pot and Montreal Steak Seasoning instead of the house seasoning. Seared the seasoned meat, added the broth, wine, tomato sauce, seasonings to the pan then all into the crock pot. Cook 1 hr on high, 4 hrs on low, added the carrots, onion & potatoes, then another 3 hrs on low. Also completely forgot the hot sauce and didn't miss it. I added frozen peas at the end to just add some color & more veggies. I did de-bone the oxtails then added the beef back to the pot. That's how I sneaked it passed the kids. Served this over noodles instead of rice. Do over for sure!!
    I am in the process of making these for my beloved,and am sure they will be great. I am a little suprised that people are so criticul, they need to lighten up when I saw those items I just went with it.Where is your sense of adventure.Anyway I am sure we will love the dish even though I guessed a little it makes it all the more mine.
    OMG...this was more amazing than anticipated! I didn't have a vidalia onion so I just used a large yellow onion. Secondly, I decided to lower oven temp to 300 degrees and cook for 3 hours. At the beginning of the third hour, I removed from the oven and put the onions, potatoes, and carrots into the dutch oven to eliminate the additional cooking time on the stove top as indicated in the recipe. This was an awesome recipe and we would have saved for leftovers but oh well....we couldn't help ourselves and ate it all for dinner. SIMPLE, AWESOME, recipe!
    my grandmother used to cook ox tail ...i never liked the idea of eating a tail as a kid but the sure taste good now, oh my the meat is so tender mmmmm ...i'm going to eat this like theres no tomorrow
    This was tasty! I used my slowcooker. First I seared the oxtail on each side in a pan and then transferred them and the rest of the beginning ingredients to the slow cooker. I added about 3 tablespoons of hot sauce and added the 6 cloves of garlic to the starting ingredients. I simmered on high for about an hour, then turned it on low and went to bed. When I woke up the oxtail were falling off the bone! I threw in the potatoes with baby carrots and the onions and cooked on high again for about 35 minutes and we had the yummiest oxtail stew to warm up with - love it!
    Question: the recipe only lists garlic once in the ingredients, but 2 different parts of the directions say to add garlic. how much for each? also the directions say hot sauce, but it is not listed in the ingredients. How much? the temp says between 300 and 350, so why not just say 325?
    This recipe is so super duper AMAZING! Followed it as is and used Barefoot's Sweet Red as the wine. I may have went a little too liberal with the seasoning so it turned out a little salty (but the rice mellowed it out a little but this is most definitely a keeper to do over and over again.
    Miss Paula, this was the bomb, darlin'. I finally found some really big, meaty oxtails and said this is it...I gotta make 'em. Now I know from oxtails as I am the product of a NC raised mother and a father who was from South America. Both cuisines make oxtail, and I come from a long line of gooood cooks. My daughter called my son to tell him what I was doing, and he said...Um, ok; I'll be home for dinner (he lives about 20 miles away..daughter was home on spring break). My 88 y/o mother called and said you better save me some; as did a friend of ours. Long and short of it was, I had to tell my kids not to be such pigs or there wouldnt be any left for anyone else. We did have a few moments of wondering about certain things such as can size of broth and temperature, but we got it done using a little common sense. I am going to make them again this week, and might just double the recipe. I think I need to.
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