Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tender oxtails slow-braised in a rich, smoky barbecue sauce with sweet brown sugar, smoky liquid smoke, and a splash of Bourbon for a flavorful, fall-off-the-bone comfort food dish.

  • Total Time: 5 hours 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 ½ lbs oxtails
  • 1 cup beef broth
  • 2 cups water
  • 1 tbsp cornstarch
  • ½ cup brown sugar
  • 1 tbsp browning
  • 3 cups barbecue sauce
  • ½ tsp liquid smoke
  • ¼ cup Bourbon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp salt

Instructions

  1. Mix 1 tbsp browning with ½ tsp liquid smoke and pour over oxtails, tossing to coat each piece.
  2. Sprinkle oxtails with 1 tsp each garlic powder, onion powder, paprika, black pepper, and salt; add ½ cup brown sugar and 1 tbsp cornstarch and toss to evenly coat.
  3. Optionally sear oxtails in a hot pan 1–2 minutes per side for extra caramelization; if searing, wipe out excess fat before proceeding.
  4. In a bowl, combine 3 cups barbecue sauce with 2 cups water; stir in 1 cup beef broth and ¼ cup Bourbon until smooth; taste and adjust sweetness or smoke as desired.
  5. Preheat oven to 350°F (175°C).
  6. Arrange seasoned oxtails in a single layer with space between pieces in a cast-iron skillet or other oven-safe dish.
  7. Pour the barbecue sauce mixture evenly over the oxtails.
  8. Cover the dish tightly with a lid or foil.
  9. Bake in the preheated oven for about 5 hours, checking at 4–4½ hours; if not tender, continue cooking in 30–45 minute increments until meat pulls from the bone.
  10. Optional: uncover for the last 25–45 minutes to thicken and caramelize the glaze, watching to prevent burning.
  11. Remove dish from oven, uncover, and let oxtails rest a few minutes.
  12. Skim excess fat from surface of the sauce; if sauce is too thin, remove oxtails and simmer sauce until thickened or stir in a slurry of 1 tsp cornstarch + 1 tbsp cold water and simmer until thickened, then return oxtails to coat.

Notes

If the sauce is too runny after cooking, simmer it on the stove until thickened., Oxtails carry a good amount of natural fat; skim off excess fat after cooking for a cleaner sauce., These oxtails taste better the next day once flavors marry; reheat gently with some broth for best results., For extra flavor, sear oxtails before braising., Do not crowd the pan; leave space between pieces for even cooking., Check tenderness starting at 4 hours and continue braising if needed., Optional slow cooker method: cook on low for 8 hours or high for 4 hours until tender.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Main Course
  • Cuisine: Southern/Caribbean influenced

Nutrition

  • Serving Size: About 1 serving
  • Calories: 875 kcal per serving
  • Fat: Elevated fat content (from oxtails natural fat)
  • Carbohydrates: Moderate carbohydrates (from brown sugar and barbecue sauce)
  • Protein: High protein (from oxtails)