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Braised oxtails slow-cooked until fall-off-the-bone tender in a rich, savory gravy are a Southern and Caribbean-American family delicacy. This high protein, carnivore-approved dish is deeply flavorful and worth the wait.
Pat oxtails dry and season them generously with kosher salt and black pepper on all sides for best browning.
Heat vegetable oil in a heavy Dutch oven or oven-safe pot over medium-high heat, then brown oxtails well on all sides, about 3–4 minutes per side. Work in batches to avoid stewing.
Reduce heat to medium. Add chopped onion, carrots, and celery to the same pot and sauté until the vegetables are softened and aromatic, about 5 minutes. Stir in the garlic and tomato paste and cook for an additional 1–2 minutes.
Return oxtails to the pot; add thyme, bay leaves, and pour in beef broth, ensuring oxtails are mostly submerged. Use a wooden spoon to scrape up flavorful browned bits from the bottom.
Bring to a gentle simmer over medium-low heat, then cover and cook in a 300°F oven (or on the stovetop, low heat) for 3–4 hours, turning oxtails once halfway through. Oxtails are done when fork-tender and the meat easily separates from the bone.
Remove the oxtails and strain the gravy if desired. Discard bay leaves. Skim off excess fat from the top before serving.
