Photo: Jennifer Causey; Styling: Missie Neville Crawford 
Hands-on Time
25 Mins
Total Time
2 Hours 30 Mins
Serves 8 (serving size: about 1 cup)

Oxtail is rich, and the gelatin in the bones is a natural thickener, so a little can go a long way. Look for small, leaner pieces (about 1 inch in diameter).

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add short ribs and oxtail to pan; cook 10 minutes, browning on all sides. Remove meat from pan; place on a plate.

Step 3

Add onion, shallots, and garlic to pan; cook 3 minutes. Add tomato paste; cook 1 minute. Stir in wine; cook 2 minutes, scraping pan to loosen browned bits. Add meat, stock, and next 6 ingredients (through carrots); bring to a boil. Cover and bake at 300° for 2 hours or until beef is tender. Remove and discard bay leaves and thyme sprigs. Remove meat from bones; shred. Discard bones. Return shredded meat to pan; top with parsley and thyme leaves.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Sarahk13's Review

January 12, 2015

steponme's Review

October 07, 2014
This was delicious and smelled wonderful while roasting! Not a lot of hands on time; most of the time was in the oven. I added 1/2 pound of extra lean stew meat because I wasn't sure with the cuts of meat called for in the recipe would be enough protein (it was enough w/o the additional meat), also added frozen cut green beans. Served with corn muffins.