Braised Oxtails with Assorted Farm Vegetables

When I was growing up, oxtails were not very popular for most families though they were in our home. My mom would spend all day slowly braising oxtails for dinner, cooking them with garlic, thyme and bay leaves. It quickly became a family favourite and one that I continue to make today in her honour.
Yield 6 Servings Prep. Time 20 min Cooking Time 150 min Total Time 170 min


Here are the following ingredients:

  • ¼ cup (50 mL) all-purpose flour
  • Salt and pepper
  • 1 lb (500 g) Beef Oxtail, cut into 1½-inch (4 cm) pieces
  • 3 tbsp (45 mL) sunflower or canola oil, divided
  • 2 lb (1 kg) butternut or acorn squash, peeled and cut into ½-inch (1 cm) cubes
  • 6 russet potatoes (unpeeled), cut into ½-inch (1 cm) cubes
  • 6 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 bay leaves

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine flour with salt and pepper to your taste in a large bowl. Add oxtail pieces and toss to coat. Set aside.
  2. Heat 1 tbsp (15 mL) oil over medium heat in a shallow heavy skillet. Add squash, potatoes, celery, garlic and bay leaves; cook, stirring, for 5 minutes or until starting to soften. Cover, reduce heat to medium-low and let cook while you brown the oxtail.
  3. Meanwhile, heat remaining oil over medium heat in a large enamelled cast-iron roaster, Dutch oven or heavy stockpot. Shake excess flour from oxtail and add to pot; discard excess flour mixture. Cook, turning often, until browned all over. Transfer to a plate and set aside.
  4. Discard any extra oil from the pot; add simmered vegetables, browned oxtail and 1 cup (250 mL) water. Cover, reduce heat to low and simmer for 2 hours, stirring occasionally, until meat is fork-tender. Discard bay leaves. Season with salt and pepper to taste.