Baked Oxtails
If you’ve ever been afraid to make oxtails, this is the recipe for you. This is one of those slow-cooked dishes that fills the whole house with that deep, rich, Dominican flavor before it even hits the table. Tender, fall-off-the-bone oxtails in a bold, savory sauce, this is comfort food that feels like a Sunday at home.
Table of Contents
Ingredients
3 lbs oxtails
2 tbsp garlic paste
2 tbsp sofrito
1 tbsp oregano
1 tbsp adobo
1 tbsp black pepper
2 tbsp soy sauce
2 tbsp oil (achiote oil recommended)
2 tbsp tomato paste
½ red bell pepper, sliced
½ cubanelle pepper (or green bell pepper), sliced
½ red onion, sliced
1 bunch fresh cilantro
Hot sauce, to taste
2 oz cognac or any dark liquor
1–2 cups water
Step-by-Step Instructions
Season the Oxtails
Add the oxtails to a large bowl. Season with garlic paste, sofrito, oregano, adobo, black pepper, soy sauce, oil, and tomato paste. Toss well until everything is fully coated.
Add Aromatics
Mix in the sliced red bell pepper, cubanelle pepper, red onion, cilantro, and hot sauce to taste.
Transfer to a Baking Dish
Place everything into a deep baking dish or roasting pan. Pour in the cognac and 1 cup of water. Cover tightly with foil.
Bake Low and Slow
Bake at 325°F for 2½ to 3 hours, covered. Halfway through, carefully uncover and stir to redistribute the sauce and meat. Add more water if needed to keep the oxtails juicy and saucy.
Uncover and Finish
Remove the foil and continue baking for 30 minutes, allowing the sauce to reduce and the oxtails to caramelize slightly on top.
Rest and serve
Let the oxtails rest for 10 minutes before serving. Spoon the sauce over the meat, and enjoy.
Notes from My Kitchen
Low and slow is the secret; this is where the magic happens, and the meat gets that fall-apart tenderness.
Don’t skip stirring halfway through; it keeps everything evenly coated and flavorful.
If your sauce reduces too much, just add a splash of water to loosen it back up.
This is perfect over white rice, with habichuelas, or even mashed yuca.
Baked Oxtails (Dominican Style)
Fall-off-the-bone Dominican-style oxtails slow-baked in a deeply savory, herb-packed sauce that gets richer with every hour in the oven.
