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Jul 29, 2009 07:37 AM

Braised oxtails - help please..


I would like to make braised oxtails. I have never attempted this before. I would welcome any recipes and general suggestions you have.

I would like to make them as a main dish and was also thinking about shredding the cooked meat and using it in a pasta sauce tossed with rigatoni.

Thanks for any help you can provide.


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  1. Cook the tails beforehand till tender. This gives you plenty of time, lets you skim the fat off the stock. It is also easier to handle the pieces, separating meat, bones and fat.

    1. I've made the Oxtails out of the Zuni cookbook for years. Here's a link to a pretty close recipe. Make sure to salt the meat 2 days in advance.

      1 Reply
      1. re: hankstramm

        Ditto, the Zuni recipe is so good. I made for guests and people practically licked the pot clean.

      2. The roman oxtail dish, Coda Alla Vaccinara, is a great oxtail treatment. Heres a recipe for the stew plus polenta and garnish.
        I think this tomato-based stew would be great recycled as a pasta sauce.

        1. There are lots of good recipes out there. Regardless of recipe I always brown the pieces in the oven at 450 for 10-15 mins each side (renders a lot of the fat) and then braise them with onions, garlic, tomatoes, wine etc. I also always cook them a day ahead, strain them out of the sauce, and refrigerate both in separate bowls overnight to allow the fat to come to the surface so it can be taken off once cold. Combine the two and relheat to serve. The best ones I ever made were done with about 1/2 cup tamarind soaked in hot water and strained added to the braising liquid. The slight sourness was a nice counterpoint to the richness of the meat.

          1. Don't pull the meat off! Sucking on them bones is half the goodness.

            1 Reply
            1. re: mrbigshotno.1

              I'd normally agree with you there, but not when it's being served in a sauce on rigatoni!

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