Deliciously rich oxtail stew recipe, with oxtails braised in red wine and stock, with onions, parsnips, and carrots.

Photography Credit: Elise Bauer

Have you ever had oxtails?

Most people I know haven’t even heard of them, which is really quite a shame.

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Think braised beef short ribs, but with even more flavor, and you’ll get a sense of why those of us who eat oxtail get dreamy eyed when we think about them.

Yes oxtails come from a steer’s tail—a well exercised muscle, marbled with fat. The segments are vertebrae so they have lots of iron-rich marrow as well.

My father, who grew up during the Depression, remembers oxtails as being food for people with little money, because they could be had so cheap. You could get them for pennies a pound.

These days, they’re somewhat hard to come by and no longer cheap (though you can sometimes get a good deal on them at Costco and Asian markets).

As with most tough cuts, oxtail are best slow cooked for several hours. They tend to be fatty, so we like to cook them a day ahead, so we can chill them overnight and scrape off the fat from the top the next day.