Oxtail "Buco" Recipe
Prep time
Cook time
Total time
The key with this recipe is to cook low and slow. Let the stew barely simmer after the initial boil to allow the collagens to melt and the meat to tenderize beautifully.
Recipe type: Lunch, Dinner, Special Occasion
Cuisine: American, Beef, Meat, Stew, Fall, Winter
Serves: Serve 6-8
  • 2-3 lbs oxtail
  • 2 tbsp olive oil
  • 2 large onions, chopped
  • ¼ cup carrots, diced finely
  • 1 stalk celery, chopped
  • ½ medium red bell pepper, finely chopped
  • 1 tbsp garlic, finely chopped
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 15 oz. can chopped tomatoes
  • 1.5 cups red wine
  • 1.5 cups beef stock
  • 2 tbsp horseradish
  • 1 tbsp red pepper flakes
  • Salt and freshly ground black pepper, to taste
  1. Heat olive oil in a dutch oven over medium high heat. Brown lightly salted oxtail thoroughly on all sides. Remove from the pot and set aside.
  2. Add the onions, carrots, bell pepper and celery to the olive oil, rendered fat in the dutch oven and cook 6-8 minutes until onions are soft and translucent. Add the garlic, horseradish, red pepper flakes, bay leaves and fresh thyme and allow to come to temperature, approximately a minute or two.
  3. Add the tomatoes and worcestershire and allow to simmer for 5 minutes.
  4. Increase heat to high and add back in the browned oxtail. Add in red wine and beef broth and bring to light boil.
  5. Cover the pot and reduce the heat to lowest setting, maintaining a very light simmer for 3-4 hours or until the oxtail is extremely tender. Check every ½ hour or so and add beef broth or water, if needed, to replace lost moisture or to desired consistency. For thicker gravy, remove lid the last hour and allow moisture to evaporate
  6. About an hour before removing from heat, make final seasoning adjustments with salt and pepper.
  7. This dish can accompany rice, risotto, polenta or potatoes. Enjoy, and Cheers, my friends!
Recipe by The Foodie Whisperer at https://www.thefoodiewhisperer.com/2016/11/21/oxtail-buco-recipe/