Cooking oxtails in the oven requires time, but the active preparation is brief. The meat slowly breaks down in the heat, resulting in a very tender texture and a rich, dark gravy.
You start by searing the flour-coated meat on the stove to build flavor. The remaining flour and oil become the base for a basic pan sauce. Everything transfers to a baking dish for a long, slow bake.
Why is Oven Baked Oxtails a Must-Try?
Coating the meat in flour helps it brown evenly in the skillet.
Using the leftover oil and flour from browning creates a quick, flavorful gravy base.
Covering the baking dish traps moisture so the meat tenderizes without drying out.
Ingredients for Oven Baked Oxtails
• Beef oxtails: Look for pieces that are relatively uniform in size so they cook at the same rate. Trim off any thick, hard pieces of exterior fat.
• All-purpose flour: This coats the meat for searing and thickens the gravy. You can use a gluten-free flour blend if needed.
• Vegetable oil: A neutral oil with a high smoke point works well for searing the meat. Canola or grapeseed oil are good alternatives.
• Oxtail seasoning: This is a pre-mixed spice blend available in the spice aisle or international section of most grocery stores. You can substitute a mix of garlic powder, onion powder, paprika, and bouillon if you cannot find it.
• Water: You can use beef broth instead of water for a deeper flavor in the gravy.
Exact quantities are in the recipe card below.
How to Make Oven Baked Oxtails
Step 1: Prepare and brown the meat
Trim the fat from the beef. Coat the pieces evenly in flour. Heat the oil in a wide skillet and sear the meat until golden brown on all sides. Transfer the browned pieces to a baking dish.
Step 2: Make the pan gravy
Whisk the leftover flour into the hot oil in the skillet. Let it cook for a minute to remove the raw flour taste. Pour in the water and whisk until the mixture thickens into a gravy.
Step 3: Season and bake
Sprinkle half of the seasoning over the meat in the baking dish. Stir the rest of the seasoning into the gravy. Pour the gravy over the meat, cover the dish tightly, and bake until tender.
What to Serve with Oven Baked Oxtails
Serve the smothered meat and gravy over hot cooked rice, mashed potatoes, or egg noodles.
Expert Tips for Oven Baked Oxtails
Use a meat thermometer to ensure the beef reaches a safe internal temperature of 145°F (63°C) and allow a 3-minute rest.
If the gravy gets too thick while cooking on the stove, whisk in a few extra tablespoons of water.
Make sure the foil is sealed tightly around the edges of the baking dish so the steam stays trapped inside.
How to Store and Freeze Oven Baked Oxtails
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the cooked meat and gravy for up to 3 months. Reheat gently in a saucepan over medium-low heat until the meat reaches 165°F (74°C).
Oven Baked Oxtails Recipe FAQs
Can I cook this at a higher temperature to save time?
It is better to stick to 325°F (165°C). Oxtails contain a lot of connective tissue that needs low, slow heat to break down and become tender.
Why do I need to brown the meat first?
Searing the meat creates a flavorful crust and leaves browned bits in the pan, which form the flavor base for your gravy.
Do I need to use a zip-top bag for the flour?
The bag makes coating the meat fast and less messy. You can also toss the meat and flour in a large bowl if you prefer.
Oven Baked Oxtails
Ingredients
- 3 lbs beef oxtails trimmed of excess fat, 1.4 kg
- 1/2 cup all-purpose flour 60 g
- 3 tbsp vegetable oil 45 ml
- 2 tbsp oxtail seasoning blend (divided) 14 g
- 1 cup water 240 ml
Instructions
- Preheat your oven to 325°F (165°C). Trim any large, hard pieces of fat from the oxtails.
- Place the flour in a large zip-top bag. Add the oxtails, seal the bag, and shake until the meat is evenly coated.
- Heat the vegetable oil in a large skillet over medium heat. Shake the excess flour off the meat and place the pieces in the hot oil.
- Brown the meat for 3 to 4 minutes per side until golden. Transfer the browned oxtails to a 9x13-inch baking dish.
- Leave the remaining oil in the skillet. Sprinkle any leftover flour from the bag into the pan and whisk continuously for 1 to 2 minutes.
- Pour the water into the skillet and whisk until the gravy thickens. Stir in 1 tablespoon (7 g) of the oxtail seasoning.
- Sprinkle the remaining 1 tablespoon (7 g) of seasoning evenly over the oxtails in the baking dish. Pour the thickened gravy over the meat.
- Cover the baking dish tightly with aluminum foil. Bake for 2 hours and 45 minutes.
- Remove from the oven. Check that the internal temperature of the beef has reached at least 145°F (63°C) and let it rest for 3 minutes before serving. Spoon the gravy over the meat.
Notes
