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Slowly Braised Oxtail

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Global


This Slowly Braised Oxtail with carrots, parsnip and turnip in tomato sauce is one of the best soul food you will ever have, its so delicious and very comforting.


  • 2 kg oxtails
  • 2 carrots, roughly chopped
  • 2 parsnips, roughly chopped
  • 1 turnip, roughly chopped
  • 2 onions, finely chopped
  • 6 cloves garlic, minced
  • 3 tbsp tomato paste
  • 3 cups beef stock
  • 3 cups water
  • 1 tsp dried thyme
  • 2 pcs bay leaves
  • salt
  • freshly ground black pepper
  • oil


  1. Season oxtails with salt and pepper.
  2. In a large pot add oil, turn heat on high then brown oxtails. Once browned remove oxtails then set aside.
  3. Bring heat to medium then sauté garlic and onions, once onions are soft add tomato paste, beef stock, water, dried thyme and bay leaves. Bring it to a boil.
  4. Add the oxtails into the pot bring back to a boil then simmer in low heat for 1 1/2 hour.
  5. Add carrots, parsnips and turnips then simmer for 45 minutes hour or until oxtails are very tender
  6. Season with salt and freshly ground black pepper