Gordon Ramsay Oxtail Recipe

This rich, tender gordon ramsay oxtail recipe is made with beef oxtails, red wine, and root vegetables, and ready in just under four hours. The magic happens when you pull the pot from the oven and the meat yields completely to a fork, sitting in a deeply savory, glossy gravy. I love serving this on cold weekend evenings when slow-cooked comfort food is entirely mandatory.

Why This Classic Works

I used to rush braised meats, thinking a slightly higher heat would save time in the kitchen. That was a mistake, as the oxtails ended up tough and chewy instead of tender.

This method taught me the value of patience and a proper, slow simmer. The combination of red wine and robust herbs creates a depth of flavor that simply cannot be rushed.

Gordon Ramsay Oxtail Recipe Ingredients

• 1.5 kg beef oxtails, cut into pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, crushed
• 2 tbsp tomato purée (paste)
• 750 ml dry red wine
• 1 liter beef stock
• 1 small bunch fresh thyme
• 2 sprigs fresh rosemary
• 1 tsp sea salt
• 1/2 tsp black pepper

How To Make Gordon Ramsay Oxtail Recipe

1. Sear The Meat: Season the oxtails generously with salt and pepper. Heat olive oil in a large ovenproof casserole dish over medium-high heat and brown the oxtails on all sides, then remove them to a plate.
2. Sauté The Vegetables: Lower the heat to medium and add the onion, carrots, and celery to the same pot. Cook for 8 minutes until softened, then stir in the garlic and tomato purée for another 2 minutes.
3. Deglaze And Reduce: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a boil and let it reduce by half, which takes about 10 minutes.
4. Braise The Oxtail: Return the oxtails to the pot, add the beef stock, thyme, and rosemary. Cover with a tight-fitting lid and transfer to an oven preheated to 160°C (320°F).
5. Cook Until Tender: Braise for 3 to 3.5 hours until the meat is falling off the bone. Skim any excess fat from the surface before serving.

Recipe Tips

• Brown thoroughly: Taking the time to properly sear the meat builds the foundation of the rich gravy.
• Choose thick pieces: Ask your butcher for meaty center-cut oxtail pieces to get the best yield.
• Skim the fat: Oxtail is quite fatty, so skimming the top of the sauce before serving keeps the dish from tasting greasy.

What To Serve With Braised Oxtail

Rich, slow-cooked meats need a starchy base to soak up the dark gravy. Creamy mashed potatoes or rich polenta are excellent choices. You can also serve it with buttered egg noodles and steamed green beans to balance the heavy flavors.

How To Store

Store leftover oxtail in an airtight container in the fridge for up to 4 days. It actually tastes better the next day once the flavors meld. You can also freeze it safely for up to 3 months.

FAQs

Can I make this on the stovetop?

Yes, you can simmer it gently on the lowest stovetop setting instead of the oven. Just ensure the pot is tightly covered and stir occasionally.

Do I have to use red wine?

The wine adds necessary acidity and depth, but you can substitute it. Use extra beef stock and a tablespoon of red wine vinegar if needed.

How do I thicken the gravy?

If the sauce is too thin after braising, remove the meat and boil the liquid on the stovetop. It will reduce and thicken nicely after a few minutes.

Nutrition

• Calories: 580 kcal
• Total Fat: 32 g
• Saturated Fat: 12 g
• Cholesterol: 130 mg
• Sodium: 650 mg
• Total Carbohydrate: 14 g
• Protein: 42 g

Try More Recipes:

• Gordon Ramsay Sticky Lemon Chicken Recipe
• Crispy Gordon Ramsay Tuna Cakes Recipe
• Gordon Ramsay Sunday Roast Recipe

Gordon Ramsay Oxtail Recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

20

minutes

Cooking time

3

hours 

30

minutes

Total time

3

hours 

50

minutes

This gordon ramsay oxtail recipe creates rich, tender, falling-off-the-bone meat braised with red wine, beef stock, and root vegetables. Ready in under 4 hours, this deeply savory slow-cooked meal is brilliant for comforting weekend dinners.

Ingredients

• 1.5 kg beef oxtails, cut into pieces

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, crushed

• 2 tbsp tomato purée (paste)

• 750 ml dry red wine

• 1 liter beef stock

• 1 small bunch fresh thyme

• 2 sprigs fresh rosemary

• 1 tsp sea salt

• 1/2 tsp black pepper

Directions

• 1. Sear The Meat: Season the oxtails generously with salt and pepper. Heat olive oil in a large ovenproof casserole dish over medium-high heat and brown the oxtails on all sides, then remove them to a plate.
• 2. Sauté The Vegetables: Lower the heat to medium and add the onion, carrots, and celery to the same pot. Cook for 8 minutes until softened, then stir in the garlic and tomato purée for another 2 minutes.
• 3. Deglaze And Reduce: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a boil and let it reduce by half, which takes about 10 minutes.
• 4. Braise The Oxtail: Return the oxtails to the pot, add the beef stock, thyme, and rosemary. Cover with a tight-fitting lid and transfer to an oven preheated to 160°C (320°F).
• 5. Cook Until Tender: Braise for 3 to 3.5 hours until the meat is falling off the bone. Skim any excess fat from the surface before serving.