🍲 Slow-Cooked One-Pot Oxtail (Easy, Cozy & Crowd-Wowing)

January 02, 2026

🍲 Slow-Cooked One-Pot Oxtail (Easy, Cozy & Crowd-Wowing)

🍲 Slow-Cooked One-Pot Oxtail (Easy, Cozy & Crowd-Wowing)

This slow-cooked oxtail is one of those magical dishes that tastes like it simmered all day—rich, glossy, deeply flavorful—yet it’s surprisingly easy and completely one-pot. It’s the kind of meal that makes guests think you worked for hours, when really, your pot did all the heavy lifting.

Tender oxtail, sweet carrots, buttery potatoes, warming spice, and a red-wine broth that reduces into something silky and luxurious. This recipe is cozy, impressive, and destined to become a family favourite.

Perfect for Sunday dinners, cold evenings, or when you want comfort food that feels special. ✨

Ingredients

1 pack oxtail, about 9-10
2 onions, diced
3 carrots, cut into 1-inch pieces
3 cups mini potatoes, halved
2 tbsp tomato paste
2 cups red wine
½ tbsp allspice
2 inches ginger, sliced
3 cloves garlic, sliced
1 tbsp fish sauce or Worcestershire sauce
½ tbsp salt
½ tbsp black pepper
2 red Thai chilies, tops cut off
2 tbsp honey or brown sugar
1.7 L water

How to Make It

1. Sear the Oxtail

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail on all sides until deeply browned. This step builds incredible flavor—don’t rush it.

2. Build the Base

Add the diced onions and cook until translucent. Stir in the carrots, then add the tomato paste. Cook for 2 minutes, letting the paste caramelize slightly.

3. Deglaze & Add Liquids

Pour in the red wine and water, scraping up all the browned bits from the bottom of the pot. This is where the magic starts.

4. Season & Simmer

Add allspice, ginger, garlic, fish sauce (or Worcestershire), honey, chilies, salt, and pepper.
Bring to a boil, then reduce to medium-low heat, cover, and simmer gently for 2 hours.