Braised Oxtail is one of my absolute favourite dishes as a meat eater! I enjoy the rich gravy that coats this beautifully tender meat that ready to just fall off the bone at any moment… serving this with fluffy mash, creamy polenta, mielie meal or rice – I mean this list goes on and on. Pasta is a good one too!

Braised Oxtail with Creamy Parmesan Polenta

There’s something truly comforting about a slow-cooked braised oxtail, where the meat becomes so tender it practically falls off the bone, and the sauce becomes rich and flavorful, enveloping each bite with layers of savory goodness. For this recipe, I’ve decided to serve the braised oxtail with a creamy parmesan polenta, a perfect combination that elevates the hearty richness of the oxtail while adding a smooth, buttery texture to the plate. If you’re looking for a meal that embodies both rustic elegance and comfort, this braised oxtail with parmesan polenta is the one for you.

The History of Oxtail: A Culinary Tradition

Beef oxtail, renowned for its rich flavor and tender meat, has a history that stretches across cultures and centuries. In fact, it’s a dish born from the tradition of utilizing every part of the animal, ensuring nothing goes to waste. Historically, oxtail was a sought-after ingredient in medieval British cuisine, where it was used to make hearty stews and soups, prized for its deep, umami-rich flavor. These stews, often made in large quantities to feed families or communities, allowed the flavors to meld together over time, making the oxtail an indispensable part of the dish.

Oxtail also plays a significant role in African and Caribbean culinary traditions, where it is braised or stewed with an array of aromatic spices, herbs, and vegetables to create deeply flavorful and comforting meals. While its name may suggest otherwise, oxtail is not sourced exclusively from oxen; it is typically taken from the tail of cattle. Regardless of the cut’s origin, the slow-cooked braised oxtail has stood the test of time as a beloved and flavorful dish across many cultures.

Braised Oxtail: The Key to Flavorful Comfort

To make the perfect braised oxtail, you need to focus on two things: patience and technique. Braising is a slow, low-heat cooking method that allows the meat to become incredibly tender while infusing it with rich flavors. Start by browning the oxtail in a hot pan with a little oil, ensuring all sides develop a golden crust. This step helps seal in the natural juices and gives the meat a deeper flavor.

Next, you’ll add aromatics like onions, garlic, carrots, and celery to the pot, sautéing them until softened. At this point, deglaze the pan with red wine or broth to lift all the flavorful bits stuck to the bottom of the pan. Add in herbs like thyme and bay leaves, along with beef broth to cover the oxtail. Let the oxtail cook low and slow for several hours—this allows the collagen in the tail to break down, turning into a velvety, flavorful sauce.

The longer the oxtail braises, the more tender and flavorful it becomes. After a few hours, you’ll be left with perfectly braised oxtail in a luscious sauce that’s perfect to pour over your side dish.

The Creamy Parmesan Polenta: The Perfect Pairing

To balance the rich, savory flavors of the braised oxtail, a creamy parmesan polenta is the ideal side dish. Polenta, a dish made from cornmeal, has roots in Northern Italy and was historically a staple for farmers in the region. While it is often served as a simple, humble side, adding parmesan cheese brings it to life, creating a decadent, creamy texture that complements the bold flavors of the oxtail.

To make the polenta, you’ll bring water and milk to a boil and slowly whisk in the cornmeal. Keep stirring to prevent lumps from forming, and continue cooking for 20-30 minutes until the polenta is thick and creamy. Stir in a generous amount of parmesan cheese, butter, and a pinch of salt to elevate the flavor, creating a side dish that’s rich and luxurious.

Serving Your Braised Oxtail with Polenta

When serving, spoon a generous portion of creamy parmesan polenta onto the plate and top with the braised oxtail, making sure to drizzle the rich sauce over the meat and polenta. The creamy polenta pairs wonderfully with the tender oxtail, soaking up the sauce and adding a comforting, velvety finish to each bite.

This braised oxtail with creamy parmesan polenta is more than just a meal—it’s an experience, a celebration of flavors, and a dish that brings people together around the table. Whether for a cozy family dinner or a special occasion, this recipe is sure to impress and provide that warmth and comfort we all crave. So go ahead—slow-cook your oxtail, stir up that creamy polenta, and enjoy a meal that’s as rich in history as it is in flavor.

Follow me on Instagram @lilalerie for more easy, tasty recipes!

braised oxtail spices

Jump to Recipe Print Recipe

Below the recipe you’ll find the recipe notes guiding you on any additional details regarding the ingredients used. Enjoy making these, and as always, happy big tasty bites, tastebuds.

braised oxtail

Braised Oxtail

A meaty, fall-of-the-bone stew that delivers a fatty, rich and flavoursim stew that's best served with any starch of your choice. It's the perfect dish to make when you're in no rush to serve a deliciously hearty meal!

Print Pin

Course: Main Course

Cuisine: Italian

Keyword: oxtail, stew

Prep Time: 25

Cook Time: 3

Servings: people

Author: The Big Tasty Bite

Equipment

2 large saucepans

Ingredients

Oxtail Stew

4-6 tbsp olive oil or neutral oil or ghee
1.5-2 kg beef oxtail cut in to pieces
3 medium white onion diced
6-8 garlic cloves
1-2 medium chilies diced
¼ cup tomato paste
4 cups beef stock
1 cup red wine or 1/4 cup red wine vinegar
1 tbsp fresh thyme or herb of choice
2 bay leaves
3 medium carrots peeled and cut in to chunks
2-3 medium celery stalks diced
1 tbsp cornstarch
1 tsp salt
½ tsp pepper

Instructions

Heat the olive oil in a large saucepan over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set aside.
Add the onion, garlic and chili to the same pot and cook until translucent and slightly charred, about 3-5mins. Add in the tomato paste, and cook for 2-3 minutes until the paste browns slightly.
Stir in the beef broth, wine or vinegar, thyme, bay leaves, carrots, celery, salt, pepper and cooked oxtails. Ensure there’s enough liquid to cover the oxtails. Turn the heat to low and allow to simmer. Cover with a lid slightly cracked. Simmer for 2.5 to 3 hours.
About 1 hour before serving, remove the lid. And allow the stew to continue cooking uncovered.
30minutes before serving, mix 1 tbsp cornstarch and 1 tbsp water together and stir the slurry into the pot and increase the heat to medium, stirring until the gravy thickens. Salt to taste.
Garnish with chopped parsley and start serving!

Notes

Vegetables: You could replace the carrot and celery with your preferred vegetables of choice. Root vegetables take longer to cook so replace them with the carrots in Step #3 but other vegetables might cook faster so only add them to the stew 1 hour prior to serving.
Fat: You could also use ghee, if you don’t want to use a vegetable fat or olive oil.
Sugar: The carrots release their natural sugars into the broth so if you decide to not add carrots or another sweet vegetable, consider adding a tsp sugar to the stew.
Storing: Transfer your leftovers to an airtight container and keep in the fridge up to 4 days. You can always reheat it in the microwave or stovetop. You can also freeze the stew for up to 6-8 months. It’s best to allow it to thaw overnight in the fridge.