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Braised Oxtail Ragu with Chile Gremolata
Braised oxtail ragu was one of the first dishes that introduced me to cooking with oxtails—and now I can’t get enough of the rich, tender meat. If there’s one thing I love, it’s a slow-braised dish that transforms a humble cut into something luxurious. In this recipe, oxtails are simmered low and slow in a spiced red wine sauce until they’re fall-off-the-bone tender, then paired with bitter mustard greens and a bright chile gremolata for balance. Served over pasta, this oxtail ragù makes for a hearty, comforting, and truly memorable dinner. Have leftover oxtail? Make these braised oxtail arepas with avocado.
All About Oxtails
If you are unfamiliar with oxtails, it is pretty much explained in the name; they come from the tail of a cow. Historically it would be from an ox but now it’s an umbrella term for the tail from either gender cow. It is extremely flavorful. Since it is very fatty it’s a great cut for braising, so check out these 25 braising recipes I love for winter. Look for bigger pieces of oxtail since there will be more meat.
I think it is important to make use of less popular cuts of meat rather than tossing them aside as garbage. Because they aren’t popular cuts, oxtails are also fairly cheap. They are commonly used in Asian recipes like soups. They can be found fairly easily at Asian markets or at your butcher. Some grocery stores keep them in the freezer section in bags. If you can’t find oxtails, then I’d recommend substituting beef short ribs.
Key Ingredients in This Recipe
- Oxtails – Because they are a tough cut of meat, they are best served braised so the meat can break down. Bone-in beef short ribs are a suitable substitute in this recipe if needed.
- Mustard greens – Mustard greens have a spicy, slightly bitter flavor comparable to horseradish or wasabi. The greens come from the mustard plant and are the perfect contrast to the rich ragu. Be sure to cut the tough stem out of the leaves before adding to the pot. If you can’t find mustard greens, substitute Tuscan kale, Swiss chard or Broccoli rabe.
- Herbs – The gremolata is made with a combination of cilantro and parsley. It’s used to add a fresh element to the oxtail stew that will be used as a pasta sauce.
- Lime Zest – The lime zest is the grated outer skin from the citrus to add a concentrated flavor. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it.
- Pasta – Tubular shapes of pasta like penne rigate or curved shapes like shells and orecchiette are perfect to serve with a ragu like this. They work to capture the sauce well.
A full ingredient list with exact amounts can be found in the recipe card below.
special equipment
Dutch ovens are the best for braising. They can go from stovetop to oven and both retain heat and distribute it evenly. The heavy, tight fitting lid keeps the steam and liquid in while the ingredients slowly cook. If you’re looking to start braising I’d recommend one of these Dutch ovens:
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- 7-quart Staub Dutch Oven
- Le Creuset (both are more of an investment purchase)
- Lodge (a much more affordable option)
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Swaps and Substitutions
- While I love serving oxtail ragu pasta it can also be served over polenta.
- You can substitute your favorite noodle shape in this recipe. I recommend choosing a tubular pasta like rigatoni, Paccheri, penne or Orecchiette as alternative shapes that will hold the ragu well.
- The gremolata can be omitted but it adds a wonderful fresh contrast to the rich sauce.
How to Make Oxtail Ragu
- Make the spice mixture. In a small bowl stir together the salt, cumin, black pepper, paprika and cinnamon. Season the oxtails all over with the spices. Heat a large Dutch oven or heavy bottomed saucepan over medium heat, add the oil and heat through.
- Sear the oxtails. Working in batches if needed, arrange the oxtails in a single layer in the pot. Sear the oxtails golden brown on all sides. Next, transfer the meat to a plate. Repeat until all the oxtails are browned.
- Sauté the aromatics. Next, return the pot to medium heat, add the carrots, celery and onion and sauté, stirring occasionally until the vegetables are tender. Add the garlic and cook, stirring until fragrant.
- Make the broth. Add the wine to the Dutch oven and simmer until almost completely evaporated. Pour in the beef stock followed by the thyme and red pepper. Arrange the oxtails in the pot and bring to a simmer. Cover the pot and transfer to the oven.
- Braise the oxtails. Cook at 325ºF (162ºC) turning oxtails half-way through cooking, until the meat is tender, about 3 hours. Remove the oxtails from the pot and let cool. Once cool, pull the oxtail meat from bones and shred the meat, discarding any large pieces of fat.
- Add the mustard greens. Add the meat back to the pot with the mustard greens and stir to combine, cooking over medium-low heat until the greens wilt.
- Make the gremolata. While the mustard greens cook, make the gremolata. In a small mixing bowl, stir together Fresno peppers, cilantro, parsley, lime zest, lime juice, vinegar and olive oil until combined. Season with salt and set aside.
- Cook the pasta. Place a large pot with salted water over medium heat and bring to a boil. Add the pasta and cook until just al dente. Drain the pasta, reserving some of the pasta cooking water and return to the pot.
- Serve. Ladle the oxtail stew over the pasta with the parmesan and ½ cup of the pasta cooking water, stirring to combine. Add the gremolata and stir once more. Divide among warmed pasta bowls. Serve immediately.
How to Store Oxtail Ragu
Refrigerator: Let the ragù cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days.
Freezer: Oxtail ragù freezes beautifully. Store in freezer-safe containers or bags for up to 3 months.
How to Reheat Oxtail Ragu
Stovetop (best method): Add the ragù to a pot and warm it over medium-low heat, stirring occasionally, until heated through. If it seems too thick, stir in a splash of beef stock, wine, or water.
Microwave: Reheat in a microwave-safe container in 1-minute intervals, stirring between each, until warmed through.
FAQ – Frequently Asked Questions
For optimal results, braise for around 3 to 4 hours at 325°F (170ºC) until the meat is tender and falling off the bone.
Yes! Browning each piece before braising builds rich flavors and adds depth to the finished sauce. Don’t skip this step!
Yes! Oxtail ragu often tastes better the next day. Make it in advance, reheat slowly, and the flavors will deepen perfectly.
While I love serving it over pasta it can also be served over polenta.
Other Recipes to Try
If you enjoy this oxtail ragu recipe, I recommend checking out some of these:
- Braised Oxtail Arepas with Avocado and Black Beans
- Osso Bucco with Gremolata
- Spicy Calabrian Chili Beef Ragu
- Lamb Ragu over Tagliatelle
Braised Oxtail Ragu with Chile Gremolata
Rate this Recipe
Ingredients:
Braised oxtails:
- 3 pounds oxtails, (about 5 to 6 large oxtails)
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- 2 tablespoons vegetable oil
- 2 large carrots, diced
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 4 cloves garlic, chopped
- 2 cups red wine
- 4 cups beef stock
- 2 sprigs thyme
- ½ teaspoon crushed red pepper flakes
- 2 cups (packed) roughly chopped mustard greens, stems removed
Chile gremolata:
- 1 Fresno pepper, seeded and finely diced
- ½ cup chopped cilantro leaves
- ½ cup chopped parsley leaves
- 2 teaspoons grated lime zest
- 1 tablespoon lime juice
- 1 teaspoon red wine vinegar
- ½ cup extra-virgin olive oil
- Kosher salt, as needed
For serving:
- 1 pound medium shell pasta
- ¼ cup grated Parmesan cheese
Instructions:
For the braised oxtail:
- Heat oven to 325°F (170ºC).
- In a small bowl stir together the salt, cumin, black pepper, paprika and cinnamon. Season the oxtails all over with the spices. Heat a large Dutch oven or heavy bottomed saucepan over medium heat, add the oil and heat through.
- Working in batches if needed, arrange the oxtails in a single layer in the pot. Sear the oxtails golden brown on all sides, about 6 minutes total. Transfer meat to a plate, repeating until all oxtails are browned.
- Return the pot to medium heat, add the carrots, celery and onion and sauté, stirring occasionally until the vegetables are tender, about 6 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the wine to the Dutch oven and simmer until it’s almost completely evaporated, about 8 to 10 minutes. Pour in the beef stock followed by the thyme and red pepper. Arrange the oxtails in the pot and bring to a simmer. Cover the pot and transfer to the oven.
- Cook, turning oxtails half-way through cooking, until the meat is tender, about 3 hours. Remove the oxtails from the pot and let cool. Once cool, pull the oxtail meat from bones and shred the meat, discarding any large pieces of fat.
- Add the meat back to the pot with the mustard greens and stir to combine, cooking over medium-low heat until the greens wilt, about an additional 10 minutes.
For the chile gremolata:
- In a small mixing bowl, stir together Fresno peppers, cilantro, parsley, lime zest, lime juice, vinegar and olive oil until combined. Season with salt and set aside.
For assembly:
- Place a large pot with salted water over medium heat and bring to a boil. Add the pasta and cook until just al dente, about 10 minutes. Drain the pasta, reserving about 1 cup of the pasta cooking water and return to the pot.
- Ladle the oxtail stew over the pasta with the parmesan and ½ cup of the pasta cooking water, stirring to combine. Add the gremolata and stir once more. Divide among warmed pasta bowls. Serve immediately.
Nutrition:
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Hello, this looks very tasty! Can you please let me know what I could sub wine with? Thank you!
I recommend subbing the wine with additional beef stock! Rather than using 4 cups you can go ahead and use 6 cups. You don’t need to add the cups separately as you would the wine, letting it evaporate. Just go ahead and pour in the stock in step 5. I hope you enjoy the recipe!