Stovetop Oxtails


This oxtails recipe was created by my stepfather Avery! He has been a chef for 40 years and his recipes are absolutely amazing and NEVER disappoint. This recipe is the perfect combination of flavors that results in tender juicy oxtails with the most delicious gravy imaginable. It’s a MUST TRY!


Best served with:


 Protein, carbohydrates, and fats are all present in this well-rounded dish. You will need a beautiful side of white rice or mashed potatoes to pour the delicious gravy over to accompany the oxtails. Serve this with a fresh vegetable relish to add a little texture, heat, and crunch. Video and blog how-to will be coming soon, but here’s how to make the relish


  • dice 2 plum tomatoes

  • dice multicolored bell peppers

  • Chop 1 scotch bonnet pepper

  • Put all of the above ingredients in a bowl and toss with 2 tbsp of olive oil and 1 tbsp of red wine vinegar


What you will need:


  • oxtails: you can find this in your local grocery store, however you may have to ask the butcher to prepare for you; sometimes they are not in the packaged meat section. If you can not find; locate a grocery store that features ehtnic foods.

  • Beef and chicken base: Better than Bouillon is the best I have found on the market.

  • Seasonings: you will need Montreal Seasoning and fresh herbs. Rosemary, parsley, and thyme. 

  • Cookware- you’ll need a dutch oven or cast iron casserole with a lid. Here’s what I used:


Oxtails Recipe

Melissa Jo


  • 3-5 lbs of oxtails
  • ½ cup of chopped fresh herbs a mix of parsley, rosemary, and thyme
  • 3 tbsp of Montreal Steak seasoning
  • ½ cup of extra virgin olive oil
  • ¾ cup of all-purpose flour
  • 2 cups of chopped onion
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 2 garlic cloves minced
  • 3 tbsp of brown sugar
  • 3 tbsp of tomato paste
  • ¾ cup of red wine
  • ¼ cup red wine vinegar
  • 3 cups of good quality bottled water
  • 1 tbsp of chicken base
  • 1 tbsp of beef base
  • 3 tsp of kosher salt


  • Prepare vegetable relish to serve as garnish and to add texture, heat, and flavor
  • 1 cup of diced multi-colored bell peppers, 1 cup of diced plum tomatoes, chop 1 scotch bonnet pepper; toss with 3 tbsp of olive oil and 1 tbsp of red wine vinegar
  • Marinate oxtails in 3 tbsp of olive oil, fresh herbs, and Montreal steak seasoning overnight.
  • Dredge the oxtails in flour until thoroughly coated.
  • Heat the rest of the oil in a HEAVY Dutch oven over medium low heat and brown the oxtails on both sides. You may have to do this in several batches so you do not overcrowd pan. Set the oxtails aside.
  • In the same pot, add the vegetables first and caramelize. Then, add the garlic, sugar, and the tomato paste. Cook and stir with wooden spoon until everything is released from the bottom.
  • Deglaze the pan with the wine and the red wine vinegar. Add the chicken and beef base and salt. Reduce in the pan for 5 minutes.
  • Add the water to the pot and set the oven to medium heat. Bring to a boil, cover and simmer until very tender; approximately 2-3 hours. Stir occasionally.
  • Taste and adjust seasoning if needed.
  • Once it’s done. Skim the fat from the sauce and serve with rice or mashed potatoes.
  • Serve with the vegetable relish as a garnish.


  • Marinate the oxtails in the olive oil, Montreal Steak Seasoning and fresh herbs overnight for best results. If you can’t, marinate at least 3 hours. Here’s the seasoning I use:
  • You can serve with white rice or mashed potatoes. Anything that will soak up all of the delicious gravy.
  • Cook the dish on the stove for about 3 hours with the lid on. Uncover for the last 15-30 minutes.
Use good quality bottled water when making this dish.
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  1. Excellent! Used beef bone in short ribs. Used the rest of the bottle of red wine rather than suggested amount (why not?). Could not find scotch bonnet pepper so used two habaneros instead. The grocer said I could have also used jalapeños. Yum!

    1. I agree on the the wine! The more the merrier =-) I bet the habaneros were delicious!

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