Succulent Braised Oxtails with Celery and Onion Recipe

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1 vote | 2470 views

A delicious and amazingly tender dish of oxtails can be prepared
with a little time, love and tenderness. The oxtail becomes extremely
flavorful since there's a large bone nestled in every cut. This dish is especially perfect for those cool winter days as well as rainy ones when you yearn for the smell of long cooked meats to permeate through the house with the timeless nostalgia of grandma's. This dish is featured with hot buttered egg noodles, but pairs well with baked or smashed potatoes, rice, or any other starch that can absorb their juicy emoillents.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.32 view details


  1. Rinse oxtails with cool running water if desired.
  2. In a 5 quart or larger dutch oven or heavy sauce pot over medium heat, add olive oil. Add celery, onion, bay leaves, pepper and boullion cubes.
  3. Add oxtails and stir to coat. Add enough water to cover oxtails by about 2 inches. Increase heat and bring up to a boil. Reduce to medium low and cook until meat starts to pull away from the bones- about 4 hours and the liquid is reduced by 2/3. Check periodically on the water level during initial cooking. If it gets low, simply add more, about a cup or more at a time. Skim off excess fat before serving.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 253g
Recipe makes 8 servings
Calories 34  
Calories from Fat 7 21%
Total Fat 0.77g 1%
Saturated Fat 0.17g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 304mg 13%
Potassium 213mg 6%
Total Carbs 5.82g 2%
Dietary Fiber 1.0g 3%
Sugars 2.84g 2%
Protein 1.25g 2%



  • Smokinhotchef
    February 25, 2012
    Turn this dish into an elegant affair by serving with pecorino romano and bacon spiked polenta drizzled with olive oil and oxtail jus.
    I've cooked/tasted this recipe!
    This is a variation


    • Smokinhotchef
      February 28, 2012
      The Cabernet imparts such a rich and intense flavor element to the dish, I would have to say "circle gets the square". This recipe is delicious as well but the Cabernet raises the bar!! Thanx for asking J Spot. Feel free to use the red wine of your choice of course.
      • John Spottiswood
        February 27, 2012
        If I can only cook one...which would you prefer? This recipe, or the oxtail recipe with the cabernet?

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