There’s no more beautiful feeling than sitting at the table after a long day of work or study and enjoying a bite of food that warms your soul.
Within Spanish recipes, you can find a wide variety of dishes that are useful for situations like that, such as soups and stews, or if you want something more like a roast, then oven baked oxtail recipe is for you.
If you want to learn how to cook oxtails in the oven (making them tender and full of flavor), as well as the different ways you can store, serve, and customize this Andalusian dish, then keep reading the article.
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Pssst…!!?? You can’t get enough of Spanish oxtail recipes? Have a look at my other posts:
- Wine braised oxtail
- Red wine braised oxtail
Background of the Dish
The oven baked oxtail recipe is a famous recipe from Southern Spain, commonly prepared during winter or for the holiday season, as it is one of the best and most complete roasts that you can find.
Baked oxtail recipes became more popular in the second half of the 20th century when chefs noticed that baking this cut of meat with liquid was also effective in making it tender and flaky.
The Andalusian oven baked oxtail recipe has beef broth, and red and dry sherry wine as the main liquid components, and it also mixes in other ingredients from the region such as onions, garlic, and olive oil.
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Things You’ll Need for Oven Baked Oxtail Recipe
To prepare one of the best oxtail recipes you will need oxtail, wine (sherry and red), tomatoes, onions, garlic cloves, and beef broth as the main ingredients,
You will also need foil to make this oven baked oxtail recipe, as it is helpful during the cooking process (it isn’t mandatory, but it will help you to reach that perfect finished result).
Ingredients
- 2.5kg oxtail
- 1 cup (200ml) red wine
- 1 can (420gr) crushed tomatoes
- 2 cups (480ml) beef broth
- 1/2 cup (120ml) dry sherry wine
- 1/2 cup (60gr) all-purpose flour
- 3 tablespoons olive oil
- 2 onions
- 4 garlic cloves
- 2 carrots
- 2 celery stalks
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
How to Make Oven Baked Oxtail Recipe – Step by Step Guide
- For the first step on this baked oxtail recipe you have to preheat your oven to 350°F (175°C).
- After that, it is time to prepare the vegetables: wash, peel, and chop the onions, carrots, and celery stalks into small squares. Also, peel and mince the garlic cloves. Set them aside.
- Now pat the oxtails dry with kitchen paper. At this point, you could chop them into quarters to speed up the cooking process, but for this recipe, we recommend sticking to the beef as it is. Season with salt and pepper and coat them with the flour, shaking off any excess.
- Using a large ovenproof Dutch oven or roasting pan, heat the olive oil over medium-high heat. Brown the oxtail pieces on all sides until golden brown. Once browned, remove the oxtail and set them aside.
- In the same pan, add the chopped onion, minced garlic, carrots, and celery. Sauté until they get a soft texture.
- To continue with this oven oxtail recipe, pour in the red wine, scraping the bottom of the pan to release any browned bits (this will also prevent them from burning and giving a bitter taste). Let it simmer for a few minutes.
- Then, return the browned oxtail to the pan. Also, add crushed tomatoes, beef broth, dry sherry wine, bay leaves, smoked paprika, dried thyme, dried rosemary and ground cumin. Stir well to combine.
- Bring the mixture to a simmer, then cover the pan with foil and transfer it to the preheated oven. Bake for approximately 2 hours, or until the oxtail is fork-tender and the flavors have melded together. Check from time to time and add more broth if needed.
- Your easy oxtail recipe in the oven is almost ready. Once the meat is properly cooked (you can add 10 more minutes until it reaches the right doneness for you), remove the oxtail from the oven. Discard the bay leaves and skim off any excess fat.
- For the final step of this oven cooked oxtail recipe you just have to adjust the seasoning of the oven baked oxtail if necessary and then you can serve it warm.
Substitution of Ingredients
The recipes for oxtails often stand out among others because they usually call for almost the same simple ingredients, still, there are a few tweaks that you can make to this recipe.
Just like most of the baked oxtail recipes, adding wine takes the flavor to the next level but you can replace it with the same amount of beef broth if you want to keep it more kid-friendly (the alcohol evaporates with the cooking process, but it is a great alternative nonetheless).
When it comes to the vegetables for this braised oxtail recipe, you can add more of the listed ones, remove the ones that you dislike, and include others such as bell peppers, potatoes, pumpkin (cut into thin quarters), etc.
Besides that, you can make this oven baked oxtail recipe with gluten-free flour or simply avoid using flour if needed.
Other beef oxtail recipes don’t require the use of foil such as the Spanish oxtail stew and the oxtail noodle soup, so they could be a great option too.
Tips on Serving Oven Baked Oxtail Recipe
As soon as you finish preparing the oven baked oxtail recipe you will have a wonderful main dish ready to be served at lunch or dinner, and you can enjoy it all year round.
In Andalusia this dish is commonly served for the holiday season, and in some families, they even have it for their main course at the Christmas dinner.
To elevate the looks of this dish, place the oxtail and pour the sauce and the roasted vegetables on top, optionally garnishing it with fresh chopped herbs such as rosemary, cilantro, or parsley.
You can also serve this oven baked oxtail as a sandwich, or cut it into squares, prepare a small portion, and use it as an appetizer.
Give a go to our delicious oven baked oxtail recipe or the tasty Mexican oxtail soup.
Lastly, you could use this oven baked meat as the topping for other classic oxtails recipes, such as the oxtail pasta recipe and the Spanish oxtail soup.
How to Store Oven Baked Oxtail Recipe
Once you finish cooking the oxtails in the oven, you have to let them cool to room temperature and then place them in a freezer-safe airtight container (it must have a lid).
Then, you can store the oven baked oxtail for up to 3 days in the fridge or 30 days in the freezer, it is better if you label the container so that you don’t forget about the date.
When you are ready to serve the oxtail, do a smell and consistency check to be sure that it’s safe to eat (if something seems off then you better avoid it).
We recommend that you reheat the oxtail in the oven because the microwave might make it chewier and it will harden faster.
Other recipes for oxtail that you can prepare in your fridge are the slow cooker oxtail and the Spanish oxtail ragu.
Recipe Card: Oven Baked Oxtail Recipe
Oven Baked Oxtail Recipe
There's no more beautiful feeling than sitting at the table after a long day of work or study and enjoying a bite of food that warms your soul.
Within Spanish recipes, you can find a wide variety of dishes that are useful for situations like that, such as soups and stews, or if you want something more like a roast, then oven baked oxtail is for you.
If you want to learn how to cook oxtails in the oven (making them tender and full of flavor), as well as the different ways you can store, serve, and customize this Andalusian dish, then keep reading the article.soupsoup
Ingredients
- 2.5kg oxtail
- 1 cup (200ml) red wine
- 1 can (420gr) crushed tomatoes
- 2 cups (480ml) beef broth
- 1/2 cup (120ml) dry sherry wine
- 1/2 cup (60gr) all-purpose flour
- 3 tablespoons olive oil
- 2 onions
- 4 garlic cloves
- 2 carrots
- 2 celery stalks
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- To start with this oven baked oxtail recipe, preheat your oven to 350°F (175°C).
- Wash, peel, and chop the onions, carrots, and celery stalks into small squares. Peel and mince the garlic cloves. Set aside.
- Pat the oxtails dry with kitchen paper. At this point, you could chop them into quarters to speed up the cooking process, but for this recipe, we recommend sticking to the beef as it is. Season with salt and pepper and coat them with the flour, shaking off any excess.
- In a large ovenproof Dutch oven or roasting pan, heat the olive oil over medium-high heat. Brown the oxtail pieces on all sides until golden brown. Work in batches to avoid overcrowding the pan. Once browned, remove the oxtail and set them aside.
- In the same pan, add the chopped onion, minced garlic, carrots, and celery. Sauté until they get a soft texture.
- Pour in the red wine, scraping the bottom of the pan to release any browned bits. Let it simmer for a few minutes.
- Return the browned oxtail to the pan. Add crushed tomatoes, beef broth, dry sherry wine, bay leaves, smoked paprika, dried thyme, dried rosemary and ground cumin. Stir well to combine.
- Bring the mixture to a simmer, then cover the pan with foil and transfer it to the preheated oven. Bake for approximately 2 hours, or until the oxtail is fork-tender and the flavors have melded together. Check from time to time and add more broth if needed.
- Once done, remove the oxtail from the oven. Discard the bay leaves and skim off any excess fat.
- To finish this oven roasted oxtail recipe, adjust the seasoning of the slow-cooked oxtail in the oven if necessary and then you can serve it warm.
Notes
A great advantage of baked oxtails recipes is that you will have a slice of tender meat as a result, but you should check it from time to time to make sure that everything is going your way.
The foil is key in this oxtail recipe because it protects the meat from direct heat (by turning it into steam), and it doesn't slow down the cooking process, so we strongly recommend that you use it.
You can make these braised oxtails in oven more inclusive by preparing the recipe with gluten-free flour or simply skipping that ingredient.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 633Total Fat 17.3gSaturated Fat 5.4gCholesterol 46mgSodium 335mgCarbohydrates 108.3gFiber 37.8gSugar 7.8gProtein 30.2g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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