Fall Off the Bone Oxtails

Introduction

There’s a reason why Fall Off the Bone Oxtails hold a special place in soul food and comfort cuisine—the rich, savory sauce and ultra-tender meat are unmatched for flavor and satisfaction. When slow-cooked to perfection, oxtails transform into a mouthwatering, melt-in-your-mouth delicacy that brings family and friends together around the table.

If you’re searching for a meal that’s both deeply comforting and impressively delicious, this oxtail recipe is the answer. Its hearty, savory goodness and captivating aroma make it a crowd-pleaser for holidays, Sunday dinners, or any special occasion.

Flavorful, Tender Oxtails: What Makes This Recipe Special

This recipe is all about coaxing deep flavors from simple, wholesome ingredients. Robust aromatics, gently caramelized vegetables, and the slow-simmered oxtails all contribute layers of richness. Braising ensures the meat becomes fork-tender and easily slides off the bone, delivering both flavor and incredible texture.

The combination of slow-cooking and a flavorful braising liquid results in a glossy, savory sauce that perfectly coats each piece. Served over rice, mashed potatoes, or buttery noodles, it’s comfort food done right.

Prepping the Oxtails and Vegetables for Maximum Flavor

For the best results, trim excess fat from your oxtails and let them come to room temperature before cooking. Meanwhile, prepare your vegetables—onions, carrots, and celery—uniformly to ensure even cooking and flavor distribution.

A sturdy vegetable chopper, like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, can make buzzing through prep work fast and consistent. Having your mise en place ready lets you focus on browning the meat and building flavor in each step.

Braising: The Key to Fall-Off-the-Bone Perfection

Browning your oxtails in a quality pan is vital for unlocking robust, umami notes. Use a heavy skillet such as the Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet for a reliable, even sear.

After browning, nestle both oxtails and veggies in a Dutch oven or heavy pot and cover with rich stock and aromatics. Oven- or stovetop-braise gently for several hours — the low heat lovingly coaxes tenderness from the connective tissue, resulting in that classic “fall-off-the-bone” appeal.

How to Serve Fall Off the Bone Oxtails

Ladle your oxtails and sauce over fluffy rice, creamy mashed potatoes, or buttered noodles for an ultra-comforting meal. Portion leftovers into Rubbermaid Brilliance Food Storage Containers, Set of 5 to keep every bite flavorful and convenient for meal prep or next-day enjoyment.

For easier clean-up and perfectly browned sides or roasted vegetables, line your sheet pan with Reynolds Kitchens Brown Parchment Paper Roll.

Nutritional Information and Serving Size

This recipe serves 4 to 6 people. Each serving contains approximately 450–550 calories, depending on the size of the oxtails and the richness of your braising liquid. It’s a satisfying and protein-rich meal—ideal for sharing!

Fall Off the Bone Oxtails (Recap)

A truly unforgettable dish, Fall Off the Bone Oxtails bring warmth, depth, and celebration to your table. Their fork-tender texture and savory, glossy sauce make this recipe the pinnacle of comfort food—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Instructions

1. Preheat oven to 325°F. Prep your vegetables quickly and evenly using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for uniform dicing.
2. Season oxtails liberally with salt, pepper, and smoked paprika. Heat oil in a Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet over medium-high. Brown oxtails on all sides, in batches if needed (about 3–4 minutes per side). Set browned oxtails aside.
3. In the same pan, add diced onion, carrot, and celery. Sauté until softened, 6–8 minutes. Stir in minced garlic and tomato paste; cook 1–2 minutes.
4. Transfer veggies and oxtails to a Dutch oven. Pour in red wine and simmer 1–2 minutes, scraping up any browned bits. Add beef broth, Worcestershire sauce, thyme, bay leaves, and allspice (if using). Cover tightly with a lid.
5. Braise in the oven 2.5 to 3 hours, or until oxtails are fork-tender and meat is nearly falling off the bone. Skim excess fat from the sauce before serving. (A ThermoPro TP19H Digital Meat Thermometer for Cooking helps check if the meat is perfectly done.)
6. Garnish with chopped parsley. Serve hot over your preferred base—rice, potatoes, or noodles. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 for easy reheating.

Cook and Prep Times

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Enjoy the unbeatable comfort and taste of these fall-off-the-bone oxtails—your new go-to for hearty, soul-warming meals!