Braised Oxtails with Collard Greens

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender braised oxtails simmered in a rich, savory sauce served alongside sautéed collard greens for a soulful meal. This Caribbean-inspired beef recipe, ready in about 200 minutes, pairs oxtails, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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 oxtails
• 2 tbsp vegetable oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 3 thyme sprigs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bunch, stemmed and chopped collard greens
• 1 tbsp apple cider vinegar
• 1/4 tsp red pepper flakes
• 1/4 cup water

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Season 2 lbs oxtails with 1 tsp salt and 1/2 tsp black pepper, then brown them in batches for 3-4 minutes per side until deeply caramelized; transfer to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1 cup red wine, scraping up browned bits, and simmer for 5 minutes until reduced by half.
4. Step 4: Return the browned oxtails to the pot, add 3 cups beef broth, 2 bay leaves, and 3 thyme sprigs. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours until the meat is tender and falling off the bone.
5. Step 5: While the oxtails braise, rinse and chop 1 bunch collard greens, removing tough stems. Heat a skillet with 1 tbsp vegetable oil over medium heat, add collards, 1 tbsp apple cider vinegar, 1/4 tsp red pepper flakes, and 1/4 cup water. Cover and cook for 8-10 minutes, stirring occasionally, until wilted and tender.
6. Step 6: Remove oxtails and herbs from the pot. Increase heat to medium-high and reduce cooking liquid to thicken for 10 minutes. Return oxtails to the sauce to coat before serving with sautéed collard greens.