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Easy Oxtail Recipe in Pot

Easy oxtail recipe with vegetables on the stove is here. How to cook oxtails in Dutch Oven to fork tender that pulls off the bone easily. A delicious beef healthy meal high in protein and full of flavor.

Easy Oxtail Recipe

Don’t be in a hurry when you cook the best oxtail recipe friends. It takes time to soak in all the great Oxtail Seasoning flavors into each bite and get this meat to shred off the bones. Boiled on the stove you can add carrots and even potatoes if you’d like. (affiliate links present)

Should you boil oxtail before cooking?

Yes, typically you will want to boil in water or a sauce. Even with Oxtails on the Stove you use broth. There is a little prep work at the beginning to sear and brown the outsides in order to get those seasonings really baked on and lock in that moisture but from there it cooks on it’s own. A set it and forget it meal you can add potatoes, carrots and onions into the mix too.

If you are on the go a lot and don’t have time to pay attention to it along the way I would opt for our Slow Cooker Oxtail directions and make the veggies on the side when you are home. A unique dish with bold flavors that will likely become your new favorite meal. Even my kids will admit this is delicious!!

Dutch Oven Oxtail Recipe

How long does it take for oxtails to get tender?

About 3 hours. If you really want to load up on the vegetables I would suggest following our Oxtail Boil Recipe. I do add some here but that one focuses on more of a one pot meal. I would follow the directions as is below and then change it up every time you make it to see which combination are your favorites.

What tenderizes oxtail?

Soy sauce works well. You could easily make this a bit spicy like our Oxtail Curry just with changing up the herbs and spices added on to the meat itself and in the broth. Since it boils for quite some time you can really intensify all the flavors easily with what you add into the sauce itself. We used;

  • 1 lb oxtails
  • 1 tbsp olive oil
  • Salt and pepper
  • 2 sprigs thyme
  • Bay leaves
  • 3 cloves garlic
  • 1 onion
  • 32-48 oz beef broth or water
  • If you want to add vegetables I suggest;
  • 3 carrots peeled, cut into chunks
  • 1 bell pepper cut into chunks
  • 2 sweet potatoes peeled, cut into chunks

You could make this same dish as Oxtails in the Oven instead if you wanted to. You just follow the same directions here but put the lid on your cast iron pan inside when preheated at 300 for about 3 hours or until fork tender.

Oxtail Soup with Vegetables

Oxtail with Potatoes

You can find this meat at the grocery store, typically in the freezer section where you would defrost them first. Frozen oxtail can be used too but wouldn’t be able to be seared first. If you don’t see them at all I would ask your butcher. He may have some in the back or can put in an order for you.

I guess you could consider this sort of an oxtail stew of sorts. You can enjoy with veggies or without in a cooking liquid where it could be enjoyed as a soup instead.

How to Cook Oxtail in a Dutch Oven

  • Pour olive oil into dutch oven and fry the oxtails until browned on both sides over medium high heat.
  • Finely chop the onion and 1 carrot. Remove the oxtails and fry the vegetables for 2-3 minutes.
  • Put the oxtails back into the pot.
  • Add water or broth so that the liquid covers the meat so they are submerged. Add thyme, bay leaf, garlic, black pepper and salt.
  • Slow cook covered over heat at medium strength or so for 3 hours.
  • If you want to add vegetables into the pot together:
    • Prep veggies by cutting into bite size pieces, could add 1-2 regular potatoes as well.
    • Add in 30 minutes before meat is done, so after 2.5 hrs of boiling.
    • Cover again and continue cooking until veggies are tender.
  • The meat should fall off the bone easily at this point.
  • Strain the broth through a sieve and add the oxtails back into the pot.

If you want to cook vegetables separately so they are crispy; Put coarsely chopped peppers, sweet potatoes and 2 carrots on a baking sheet. Cook in oven preheated to 400 F for about 10-15 minutes. Or this is How Long to Bake Brussel Sprouts at 450 if you would rather have those veggies with it.

Oxtail with Potatoes

Oxtail Soup with Vegetables

We do love a one pot meal but some prefer the texture when made separate. I have provided instructions for either way in the printable recipe card below for you. Another idea is to add a grain like we did with our Oxtails and Rice dish.

Another popular duo is the meat, pulled off of the bone when done and tossed in with some butter beans!! I mean legumes make a great side that adds to the hearty filling nature of any meal really right? With a splash of soy sauce you can bring an Asian flare to that dish that my kiddos love.

Do you have to brown oxtails before cooking?

You can cook ox tail without browning for sure but it is an important step in order to lock in the moisture to keep the beef tender, and get the seasonings to stick. I would suggest using a cast iron pan for this step. Just takes 5-6 minutes to saute at the beginning, then slow cook as we explain here in our step by step directions below.

How to Cook Oxtail with Veggies

This and our Braised Oxtail Recipe pair veggies with the meat in a rich broth to serve right out of the pot, nothing else needed.

Best Oxtail Recipe

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Easy Oxtail Recipe

Easy oxtail recipe with vegetables on the stove is here. How to cook oxtails in Dutch Oven to fork tender is a delicious and healthy meal.
Course Entree, Soup
Cuisine American
Keyword baby potatoes, dutch oven, oxtail, soup, vegetables
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 4
Calories 467kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Pour olive oil into dutch oven and fry the oxtails until browned on both sides. Finely chop the onion and 1 carrot. Remove the oxtails and fry the vegetables for 2-3 minutes.
  • Put the oxtails back into the pot. Add water or broth so that the liquid covers the meat so they are submerged. Add thyme, bay leaf, garlic, black pepper and salt. Boil covered over medium heat for 3 hours.
  • If you want to add vegetables into the pot together: Prep veggies by cutting into bite size pieces, could add 1-2 regular potatoes as well. Add in 30 minutes before meat is done, so after 2.5 hrs of boiling. Cover again and continue cooking until veggies are tender.
  • The meat should come off the bone easily at this point. Strain the broth through a sieve and add the oxtails back into the pot.
  • For crispy veggies: Put coarsely chopped peppers, sweet potatoes and 2 carrots on a baking sheet. Cook in oven preheated to 400 F for about 10-15 minutes. Serve with oxtails.
Nutrition Facts
Easy Oxtail Recipe
Amount Per Serving (1 oz)
Calories 467 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 125mg42%
Sodium 2906mg126%
Potassium 783mg22%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 9g10%
Protein 41g82%
Vitamin A 24803IU496%
Vitamin C 50mg61%
Calcium 106mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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