Oxtail Tagine with Preserved Lemons

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Moroccan tagine with oxtail, preserved lemons, olives, and warm spices, slow-cooked to tender perfection. This moroccan-inspired beef ready in about 205 minutes pairs cut into 2-inch pieces oxtail, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

Prep: 25 min Cook: 180 min Serves 4 Moroccan cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a tagine or heavy Dutch oven over medium-high heat. Add 3 lbs oxtail pieces and sear until browned on all sides, about 5 minutes per side.
  2. Step 2: Add 1 large onion, diced, and 4 cloves garlic, minced, and cook for 3 minutes until softened.
  3. Step 3: Stir in 1 tsp cumin, 1 tsp coriander, and 1/2 tsp cinnamon, cooking for 1 minute until fragrant.
  4. Step 4: Add 1 tbsp tomato paste and cook for 2 minutes, then pour in 2 cups beef broth.
  5. Step 5: Add 2 preserved lemons, rinsed and sliced, 1/2 cup green olives, pitted, and 1/2 cup pitted apricots, and bring to a simmer.
  6. Step 6: Cover and reduce heat to low. Simmer for 3 hours until oxtail is tender and falling off the bone.
  7. Step 7: Stir in 1/4 cup fresh cilantro, chopped, and serve hot with couscous.

Frequently asked questions

How long does Oxtail Tagine with Preserved Lemons take to make?

Total time is about 205 minutes (25 min prep + 180 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 Oxtail Tagine with Preserved Lemons?

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 cut into 2-inch pieces oxtail from drying out.

Can I substitute ingredients in Oxtail Tagine with Preserved Lemons?

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 Oxtail Tagine with Preserved Lemons 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 Oxtail Tagine with Preserved Lemons?

Moroccan beef 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.

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