Never had oxtail before? Here’s why you should try it.

Don’t be afraid of oxtail if you’ve never had it! I am very fond of this piece of meat. It yields a similar taste and texture to slow-cooked short ribs, but with a more intense flavor. It is also just as simple to prepare!

Oxtail is the meat from the tail of a cow. In France, it is quite popular and widely available at most butchers for an affordable cost. In North America, you can also find it at most butcher shops. When ordering it, ask for it to be cut into segments – which make perfect individual portions of meat on the bone. Oxtail can also be widely found at Caribbean grocers – they love it!

Oxtail had a robust and beefy flavor, making it popular for preparing recipes where a strong meaty taste is desired – such as in curries, stews and braises.

This meat part is also high in collagen, which breaks down during slow cooking. This results in fork-tender meat with a rich, thick, and velvety sauce. And this is why I love to use oxtail for slow braising in the Winter!

What is a French Style Braised Oxtail recipe?

This rustic French dish features slow-braised oxtail in a rich red-wine sauce, cooked until it is pull-apart tender and indulgently flavorful. This recipe is traditionally spruced up with leeks and carrots and flavored with a few bay leaves. Because oxtail has lots of connective tissues, its requires a low and slow cooking process to break down. This is why the process of braising the oxtail in red wine for hours is ideal for this piece of beef. 

Oxtail is frequently used in French stews and slow-cooking recipes such as in the Pot-au-feu or Daube. But the most common way to cook and eat it is certainly this one here.

This is a perfect example of what we call a “grandmother’s recipe” in France. Many French find lots of comfort when eating this nostalgic recipe, which reminds them of being a kid and having Sunday lunch at their grandparents. It is an old-timey recipe that is also timeless and still very much enjoyed today in France.

Ingredients you’ll need for this braised oxtail recipe.

For such a big and rich-tasting dish, this recipe requires easy-to-find ingredients, along with straightforward techniques. Because the meat needs to braise for 3hrs, it is a dish best made on weekends when you can stay home and keep an occasional eye on things.

1.Oxtail. Oxtail can be found in most butcher shops, or Caribbean grocers in North America. It is slightly more expensive than in France, but remains an affordable piece of meat. Oxtail comes with the bone in. Make sure you ask the butcher to cut it into segments.

2.Butter and extra virgin olive oil. A mix of these two fats is used to brown the oxtail and create a flavorful, crisp brown crust.

3.Garlic and onion. These two caramelize nicely and create a flavorful base for the sauce. The garlic particularly adds nice flavor, so feel free to add a couple more cloves if you would like.

4.Carrots and leeks. In addition, carrots and leeks are the typical veggie combo for this French-style braised oxtail.

5.All-purpose flour. Flour is added once the vegetables are par-cooked: this helps build the thickness of the sauce later.

6.Red wine. For braises and stews, I like to use drier red wines such as a Pinot Noir or a Merlot – or even better for this recipe, a Cabernet Sauvignon. This full-bodied wine has a bolder flavor, which pairs especially well with the heartiness of oxtail.

7.Beef stock. I prefer to use a low-sodium beef broth to control the amount of salt in this dish.

8.Bay leaves. Just 3-4 bay leaves are enough to subtly flavor the sauce.

Why should you brown the oxtail before braising it?

Whenever I talk to someone about braising meat in wine (a very traditional way to prepare meat in France), I often get asked why to bother browning the meat first, since it will cook while braising?

When you’re getting ready to braise or stew oxtail, or any piece of beef really, taking the time to brown the meat first is crucial. I know this initial step can seem tedious, but absolutely do not skip it!

Before adding the liquid, the oxtail needs to brown in the pan in butter and olive oil, The browning of the meat occurs over medium-high heat, when the beef proteins melt with natural sugars to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew or braise. This is the exact same technique you use when you are preparing a Beef Bourguignon.

Really take the time to brown each side of the oxtail segments very well. They should bear a brown crust – which will yield amazing flavor later.

Frequently asked questions

Can I replace oxtail with another piece of meat?

Oxtail is an intense-flavored piece of meat and is really the star of this recipe. But you could opt for beef shanks or beef short ribs if you would like! Like oxtail, short ribs have lots of connective tissue that need to be cooked low and slow in liquid to break down properly.

Can I substitute out the red wine for this dish?

In my opinion, no. The red wine is a major contributor to both the color and the taste and complexity of the dish. Using anything else will greatly affect the flavor and aroma of the final product.

Can this dish be made in a slow-cooker?

While I have never used this method, as with most bone-in pieces of beef (or beef in general) slow cooking works very well. 7-8hrs on low should give you great results.

Can this dish be prepared ahead?

Absolutely, yes! Many (including my husband) would argue that this dish tastes even better the next day. So, feel free to prepare this dish ahead, or serve it as leftovers the next day. Just reheat to serving temperature on the stovetop or in the oven. 

Storing tips

• To refrigerate: If you have any leftovers of this oxtail braise, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

Audrey’s tip

• Make sure the liquid is simmering before transferring your skillet into the oven. This ensures it will keep a low simmer while in the oven and cook evenly.
• This dish’s appeal is in its rich, thick sauce. At the end of the cooking process, if you feel the meat is done but the sauce isn’t thick enough, take the oxtail out of the skillet, place the skillet back on the stovetop over medium-heat and reduce it until it turns velvety and slightly glossy.

I hope you’ll love this French Style Braised Oxtail recipe as much as I do! If you have any questions, please leave a comment. 

More French Winter recipes you may like: 

• Classic French Beef Bourguignon
• Beer and Beef Flemish Stew (Carbonnade)
• Beer Braised Spiced Pork Shanks
• Classic French Coq Au Vin Rouge
• Lamb Navarin (Navarin d’Agneau)
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• French Chicken and Mushroom Tourte

French Style Braised Oxtail (Queue de Boeuf aux Carottes)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 6 voted )

Ingredients

1 kg oxtail, cut into segments
1.5 tsp salt
1 tbsp butter
2 tbsp (15ml) Extra virgin olive oil
3 garlic cloves, peeled and diced
1 large onion, peeled and sliced in half rounds
3 carrots, peeled and cut roughly
1 leek, white parts only, thinly sliced.
2 tbsp (15g) all-purpose flour
1/4 tsp black pepper 
4 cups (1L) red wine
1 cup (250ml) beef stock
4 bay leaves
Chopped fresh parsley for garnish

Instructions

Step 1 - The day before, season the oxtails generously with 1 tsp of salt. Make sure you salt all sides and get into all crannies. Place oxtails back into the fridge overnight.

Take the oxtails out of the fridge 30min-1hr before you start cooking, to allow them to warm slightly.

Pre-heat your oven to 325°F (163°C) with a rack in the middle.

Step 2 - Over medium heat, melt the butter in a large skillet or frying pan with olive oil. Add the oxtail and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pieces onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 3 - Add the onions, garlic, carrot, leeks and a sprinkle of salt into the same skillet and sauté for 10 minutes, until the mix becomes fragrant and the onions and leeks are very lightly caramelized. Add the flour, a crack of black pepper and stir until the veggies are evenly coated.  Add the wine, beef stock and bay leaf. Stir and nestle the oxtails back into the skillet.

Step 4 - Cover with a lid, bring to a simmer and transfer skillet into the pre-heated oven. Cook for 2.5 - 3 hours and test the meat’s doneness by inserting a pointy knife in it: it should fall off the bone. If it doesn’t feel tender enough, continue cooking for 15 to 30 more minutes.

Serve over polenta, rice, or pasta

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