Braised Oxtail with Epazote
A slow-cooked oxtail dish infused with aromatic epazote and citrus, reminiscent of traditional Mexican stews. This mexican-inspired asian ready in about 40 minutes pairs oxtail, lime, orange for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs oxtail
- 1 lime
- 1 orange
- 1 Spanish onion
- 3 garlic cloves
- 1/4 cup fresh epazote
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup red wine
- 1 cup chicken stock
- 2 tbsp tomato paste
- 1 cup rice
- 1/4 cup fresh cilantro
Instructions
- Step 1: In a skillet, heat 2 tbsp olive oil. Sauté 1 Spanish onion (chopped) and 3 garlic cloves until fragrant. Add 1/2 cup red wine and 1 cup chicken stock. Bring to a simmer.
- Step 2: Add 2 lbs oxtail, 1 lime (juiced), 1 orange (zested and juiced), 1/4 cup epazote, 1 tsp cumin, 1/2 tsp coriander, and 1/2 tsp black pepper. Cover and simmer for 1.5 hours until tender.
- Step 3: Stir in 2 tbsp tomato paste and 1 cup rice. Cook for 20 minutes, stirring occasionally.
- Step 4: Garnish with 1/4 cup cilantro and serve with additional lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Oxtail with Epazote take to make?
Total time is about 40 minutes (40 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Oxtail with Epazote?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep oxtail from drying out.
Can I substitute ingredients in Braised Oxtail with Epazote?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Oxtail with Epazote for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Oxtail with Epazote?
Mexican asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
