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Braised Oxtails

March 14, 2021 • 0 comments

Braised Oxtails
One of the most flavorful beef cuts!


  • (1 tablespoon) Pork Fat (Unrendered Lard)
  • (3 1/2 pounds) Oxtail
  • (1, chopped) onion
  • (4, finely chopped) garlic cloves
  • (4, peeled and chopped) carrots
  • (14-16 ounces, chopped) tomatoes
  • (3/4 cup) Beef Bone Broth, 14 oz (pint) (Sugar Free)
  • (1 1/2 teaspoons) ground ginger
  • (3/4 teaspoon) salt
  • (1/4 teaspoon) ground red (cayenne) pepper
  • (1/8 teaspoon) ground allspice


  1. In 5-quart Dutch oven, heat TF lard over medium heat until very hot.
  2. Cook oxtails, in batches, until browned, about 5 minutes per batch, using slotted spoon to transfer oxtails to bowl as they are browned.
  3. Add onion and garlic to drippings in pan; cook until onion is tender, about 7 minutes.
  4. Stir in carrots. Add tomatoes with their juice. Stir in beef stock, ginger, salt, ground red pepper, and allspice; heat to boiling.
  5. Stir in oxtails.
  6. Cover and place in oven. Bake at 275 F. until meat is tender, about 2 hours.
  7. With slotted spoon, transfer oxtails to warm platter. Pour juice over meat and serve.
with customization by Grapevine Local Food Marketing