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Cooking Oxtail in the Oven

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Contrary to popular belief, oxtails are generated from cattle rather than oxen. Yet, contrary to popular belief, humans eat the tail area of cows in large quantities. In the past, oxtail was derived from oxen, and it was considered nourishment not to waste any portion of killed animals. Nonetheless, the tail portion of a regular cow is now referred to as oxtail and is used as a gourmet element in many cuisines.

When cooked, oxtail is a lean meat with a strong meaty taste. Because of the bone content and toughness of the flesh, it is best cooked long and slow. Although this approach may seem to be difficult for most individuals, the oven provides the optimum circumstances. And you’ll discover the most convenient methods to accomplish it right here.

Oxtail Nutrition Facts

Tips for Oven-Cooked Oxtail

Baking oxtail in the oven allows you to combine the ingredients with the beef slices and place it in the oven. Most oven-cooked oxtail recipes take around two and a half hours to prepare, but the wait is well worth it. Here are some things you should do before you begin.

Gather the Ingredients

Check that everything needed for the recipe is on the counter and within arm’s reach. Oxtail cooks for a long time, and you don’t want to leave out any ingredients once you’ve placed the baking dish in the prepared oven. In addition to the meat, you’ll need oil, spices, herbs, and seasonings.

Prepare the Oven

To effectively cook the oxtails, the oven temperature should be between 275 and 325 degrees Fahrenheit. Yet, most recipes specify a temperature range of 340 to 350F. The faster the meat cooks, the higher the temperature. Nevertheless, these temperatures must not be raised since the oxtail must cook slowly, braising in the juices for at least two hours.

Prepare the Oxtails

Since oxtail has a little of fat, you’ll need to cut some off so the dish isn’t too oily. Some people choose to glaze the beef slices before placing them in the oven. Some like to brown the meat in a Dutch oven first.


Any seasoning will work with baked oxtails, so use your imagination. You may use any combination of powdered spices or spice blends that you choose. If desired, you may also add soy sauce or another liquid sauce. Consider using fresh spices and herbs instead of seasoning cubes and powders if you’re on a low-sodium diet. Cayenne pepper, fresh thyme, parsley, crushed garlic, onions, paprika, and even ginger are all possible ingredients.

Cooking the Oxtails

After the seasoning has been applied, cover the baking pan with foil, ensuring sure the corners are elevated so they do not contact the food. Next, bake the oxtails for at least two hours, or until the internal flesh temperature reaches 145F. The meat broth produces a wet atmosphere that thoroughly steams the oxtail, enabling the spice to enter the beef.

Resting the Oxtails

Let the oxtails to rest for approximately three minutes after they are done. Resting the oxtail allows the fluids to flow back into the meat, tenderizing and softening it. If the meat is served too soon, it will become chewy and gelatinous.

How to Serve Oven-cooked Oxtail

Baked oxtail pairs well with spaghetti, rice, steaming beans, and even mashed and baked potatoes. It goes well with veggies like cabbage, asparagus, and carrots.


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Braised Oxtail (4 servings)

  • Author:Bobby
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  • Oxtails
  • The spice black pepper
  • Garlic, minced
  • sliced onions
  • Salt


  1. Preheat the oven to 300 degrees Fahrenheit. Place the oxtail slices in a small casserole dish after properly rinsing them. Season liberally with salt, pepper, and smashed garlic, then top with plenty of sliced onions.
  2. Cover the dish with foil after the water has reached halfway through the oxtails. Make sure the foil does not come into contact with the meat at the edges.
  3. Place the dish in the oven for approximately two hours, or until it comes off the bone. If it isn’t ready, wait another thirty minutes and check. If the water has evaporated, add some more.
  4. When the oxtails are done, lay them aside for three minutes to rest. The pan fluids may then be separated from the meat or served combined.

For more inspiration, watch this wonderful oven-cooked oxtail video recipe.


How long does it take oxtails to cook in the oven?

Bake the oxtails for 2 hours and 45 minutes at 325 degrees Fahrenheit. Take the oxails from the oven and ladle the sauce over them. Serve the smothered baked oxtails with rice or mashed potatoes.

How long does it take oxtails to get tender in the oven?

Bring the water to a boil. Include the browned oxtails. Place the covered saucepan in the preheated oven. Bake for 2 hours, or until the meat is cooked.

Do you have to brown oxtails before cooking?

Season the oxtail and marinate it for 6 to 8 hours (if feasible) before cooking to allow the flavors to permeate the flesh. Brown the meat on all sides to seal in the juices and flavor. Sauté the oxtails until soft and pliable, then top with fresh spices.

How do you tenderize oxtails before cooking?

Make sure the oxtails are immersed in a large stock pot filled with water and 1 teaspoon salt. Soak for around 1-2 hours. Dump the soaking water. Return to the boiling saucepan and add 12-15 cups of water, broth, or half and half.

Why do you soak oxtail before cooking?

Impurities are eliminated from the oxtail by soaking and blanching it before cooking. To make soft, succulent meat, oxtail demands lengthy, slow cooking. It should be cooked for at least 3 hours to get the finest effects.

How do I know when my oxtails are done?

When the flesh is correctly cooked, it is mushy, jelly-like, and readily falls off the bones.

How long does it take to soften oxtail?

Around 2 to 3 hours. Pour with enough water to cover the oxtails and cook on high. Bring the water to a boil. Reduce the heat to medium and cover. Sauté oxtails until soft, about 2 12 hours.

Why do you coat oxtail with flour?

Five Reasons Why You Should Flour Meat Before Cooking

This may improve the dish’s texture and taste. Flouring meat may assist condiments and spices attach to the surface of the meat, which can improve the taste of the meal.

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