THE BRAISED
OXTAILS with RICE
CHEF NEPH WITH…
Rich, fall-off-the-bone oxtails slowly braised in a savory gravy with herbs and spices, served over fluffy rice. A soulful comfort dish with deep Caribbean and Southern roots.
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Braised Oxtails with Rice is one of those dishes that feels like pure comfort and soul on a plate. Slow-cooked until tender, the oxtails are rich, savory, and full of depth, with the kind of flavor that only comes from patience and care. Served over fluffy rice, it’s a hearty, satisfying meal that brings warmth to the table every time.
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FOLLOW ME
Few dishes capture comfort and tradition the way braised oxtails with rice do. This recipe holds a special place in my cooking because it represents patience, flavor, and the kind of home-cooked meal that brings people together. Oxtails, when slow-braised, transform into something rich and tender, with meat that falls off the bone and a sauce that’s deep, savory, and layered with warmth.
What I love about this dish is the care it requires—the low and slow cooking process allows every ingredient to shine, creating a flavor that’s hearty yet refined. When served over a bed of fluffy rice, the dish becomes complete: comforting, satisfying, and full of soul. It’s the kind of recipe that fills the kitchen with an aroma that draws everyone to the table, ready to savor a meal that feels both nourishing and unforgettable.
For me, braised oxtails with rice is more than just food—it’s a celebration of tradition, patience, and the joy of cooking something with love from start to finish.
LET'S GET COOKIN'!
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Try out these recipes and unleash your inner chef!
〰️
LET'S GET COOKIN'! 〰️ Try out these recipes and unleash your inner chef! 〰️
THE BRAISED OXTAILS
with RICE
Prep Time: 20 minutes
Cook Time: 2.5 - 3 hours
Yields: 4-6 servings
Ingredients:
Oxtails
3–4 lbs oxtails, trimmed
2 tbsp olive oil (or vegetable oil)
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Braising Base
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 cup beef broth
1 cup red wine (or extra broth)
2 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves
1 tsp allspice (optional, for Caribbean flair)
1 can (14 oz) diced tomatoes (optional, for richness)
For Serving
3 cups cooked white rice (long grain, jasmine, or basmati)
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Oxtails: Rinse the oxtails and pat them dry with paper towels. Season generously with salt and pepper. In a shallow dish, dredge the oxtails in the flour, shaking off any excess.
Sear the Oxtails: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, add the oxtails and sear on all sides until a deep brown crust forms. Remove the seared oxtails and set them aside on a plate.
Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion and bell pepper to the pot and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Create the Gravy Base: Stir in the tomato paste and cook for about 2 minutes. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. This is a key step for building flavor.
Braise the Oxtails: Return the seared oxtails to the pot. Add the dried thyme and bay leaf. The liquid should cover the oxtails about halfway. Bring to a simmer, then reduce the heat to low, cover the pot, and cook for 3-4 hours, or until the oxtails are fork-tender and the meat is falling off the bone. Stir occasionally to prevent sticking.
Make the Rice: About 30 minutes before the oxtails are done, prepare the rice. In a medium saucepan, combine the rice, water, butter, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until all the water has been absorbed. Fluff with a fork.
Finish and Serve: Remove the bay leaf from the oxtail pot. If the gravy is too thin, you can uncover the pot and simmer for a few minutes to reduce. Taste and adjust seasoning as needed. Serve the tender oxtails and generous ladles of gravy over a warm bed of rice.
Tip: For even more flavor, you can add 1/2 cup of dry red wine to deglaze the pot after sautéing the vegetables.
Braised Oxtails with Rice are rich and hearty, so the best pairings are ones that bring balance and brightness to the table. Serve them with a side of steamed or sautéed greens—like collards, spinach, or kale—for freshness that cuts through the richness of the sauce. Add a helping of buttery cornbread or fried plantains to soak up every last drop of flavor. And for a perfect finish, enjoy with a glass of iced tea, ginger beer, or red wine, each offering a refreshing contrast to the depth of the braised oxtails.