Southern-Style Braised Oxtail with Collard Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Rich, tender oxtail slow-braised in a savory broth with aromatic vegetables, served alongside garlicky collard greens for a comforting Southern meal. This southern american-inspired beef ready in about 225 minutes pairs oxtail pieces, vegetable oil, large yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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 pieces
• 2 tbsp vegetable oil
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 3 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 lb collard greens, stemmed and chopped
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1 tbsp apple cider vinegar
• 1/2 cup water

Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Season 2 lbs oxtail pieces with 1 tsp salt and 1/2 tsp black pepper, then brown them in batches for 4-5 minutes per side until deeply caramelized. Transfer browned oxtail to a plate.
2. Step 2: Lower heat to medium. Add 1 large chopped yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5-6 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes until fragrant and tomato paste darkens slightly.
4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping browned bits from the bottom. Let wine reduce by half, about 5 minutes.
5. Step 5: Return oxtail to the pot. Add 4 cups beef broth, 2 bay leaves, 3 thyme sprigs, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and transfer to the oven. Braise for 3 hours until oxtail is tender and falling off the bone.
6. Step 6: While oxtail braises, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 lb chopped collard greens and sauté for 3 minutes until wilted.
7. Step 7: Add 1/2 cup water, 1 tbsp apple cider vinegar, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/2 tsp black pepper to the greens. Cover and cook for 10 minutes, stirring occasionally until greens are tender.
8. Step 8: Remove oxtail from oven and discard bay leaves and thyme. Skim excess fat and shred meat off bones.
9. Step 9: Serve braised oxtail over collard greens, spooning some of the braising liquid on top for extra flavor.