Farm-Fresh Tips for Cooking Beef Oxtail
Beef oxtail is a traditional favorite—rich, hearty, and full of deep flavor when simmered low and slow. Perfect for soups, stews, and braises, it transforms into melt-in-your-mouth comfort food. Here’s how we prepare it at Fields of Athenry.
Pat Dry & Season – Start by drying the oxtail pieces, then season with kosher salt and cracked pepper.
Sear for Flavor – Brown all sides in a Dutch oven or heavy skillet to build a rich base.
Braise Low & Slow – Cover with broth, wine, or tomatoes, and add aromatics like onion, carrot, celery, and herbs. Simmer gently at 275–300°F for 3–4 hours.
Cook Until Tender – Oxtail is ready when the meat easily falls from the bone.
Skim & Enrich – The slow cooking releases gelatin, creating a naturally silky, flavorful broth—skim as needed for clarity.
Rest & Serve – Serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.
From Farm to Feast—happy cooking!