The Hidden Table · 2026-09-09
Oxtail
Oxtail is beef tail cut into bone-in sections with connective tissue. Slow moist cooking turns it tender and gives the sauce a gelatin-rich body.
Caribbean uses
Rabo guisado and Caribbean oxtail stews pair well with rice, beans and roots. Browning the meat first gives a different flavor from simply boiling it.
Preparation and storage
Allow several hours for braising and keep enough liquid to avoid scorching. Remove excess surface fat before serving; refrigerate leftovers promptly in shallow containers.
Recipe
Oxtail: slow covered braise
4 small portions
Ingredients
- 1 kg Oxtail — bone-in sections
- 150 g chopped onion
- 200 g chopped tomato
- 600 ml unsalted stock, plus more as needed
- 15 ml olive oil
- 2 g dried oregano
- 3 g fine salt
Method
- Heat oil in a heavy pot and brown the meat in batches. Transfer to a plate reserved for food that will be cooked further.
- Soften onion in the pot for 5 minutes. Add tomato, oregano, stock and salt; return the meat and bring to a gentle simmer.
- Cover and braise very gently for 3–4 hours, adding stock to prevent drying, until the meat pulls easily from the bone. Do not stop at browning alone.
- Remove excess surface fat and serve hot. Refrigerate leftovers promptly in shallow containers.
At the table
Its silky sauce rewards patience and makes a shared dish particularly satisfying.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.