Braised Oxtail Joints Bourgeoise

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“From my collection of handwritten recipes 1964. Back in the day, I was able to purchase oxtails for ten cents a pound at a local packing house. I would get as many tails as I could afford and cut them up and freeze them. I collected any recipe I could get my hands on to cook them. Today the price is so high I can rarely afford them but I still treat myself every once in a while.”
2hrs 10mins
5 lbs. oxtails

Ingredients Nutrition


  1. Salt and flour oxtail joints. Brown in hot oil in shallow pan. Add onions, carrot, celery and garlic. Cook 5 minutes, then transfer into 5 quart pot. Pour off fat and add wine to drippings sticking to pan. Cook to reduce wine to half, then pour over oxtails. Add stock, bay leaf and pepper. Cover. Simmer 2 hours or until beef is tender. Remove oxtail. Cook sauce until right consistency. Season to taste, then strain over beef.

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