Braised Oxtail Recipe

That’s exactly what this braised oxtail recipe delivers—authentic Moroccan goodness in every tender, fall-off-the-bone bite. Whether you’re new to Moroccan cuisine or a long-time fan of spiced meat stews, this dish offers a deeply satisfying experience rooted in tradition.

We’ll simmer the oxtail low and slow, infusing it with bold North African spices like Ras El Hanout, garlic, and tomatoes until it becomes irresistibly tender. It’s the kind of oxtail stew recipe that feels luxurious yet soulful—a perfect centerpiece for cozy dinners or festive gatherings.

If you’ve ever wondered how to cook oxtail in a way that truly honors its rich texture and flavor, you’re in the right place. Let’s explore this comforting classic together, one aromatic step at a time.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 40 minutes
• Servings: 4
• Calories: ~520 kcal per serving (estimated)

Ingredients for Authentic Moroccan Braised Oxtail

Before we dive into the magic of slow cooking, let’s make sure you’ve got everything you need. This braised oxtail recipe shines because of its rich Moroccan spices and simple, high-quality ingredients. Don’t worry if you’re new to this cut—once it’s braised, oxtail becomes incredibly tender and packed with flavor.

Here’s what you’ll need:

Main Ingredients:

• 2.5–3 lbs oxtail, cut into sections (ask your butcher to slice it for even cooking)
• 2 tablespoons olive oil, for searing
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 large tomatoes, grated or blended
• 2 tablespoons tomato paste
• 1 ½ cups beef broth (or water with a bouillon cube)
• Salt and pepper, to taste

Moroccan Spice Blend:

• 2 teaspoons Ras El Hanout (or a mix of cumin, paprika, turmeric, and cinnamon)
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• 1 pinch saffron threads (optional, but highly recommended)

Moroccan Foodie: Ras El Hanout Explained

Optional Additions:

• 1 preserved lemon, quartered (for authentic tangy depth)
• ½ cup green olives, pitted
• Fresh cilantro and parsley, chopped for garnish

moroccan foodie: Preserved Lemons

Ingredient Tips & Insights:

• Oxtail Tip: Choose meaty pieces with some fat—this ensures melt-in-your-mouth texture after slow cooking.
• Spice Swap: No Ras El Hanout? Combine equal parts cumin, paprika, turmeric, and a touch of cinnamon for a DIY Moroccan flavor base.
• Boost Flavor: Browning the oxtail before simmering is key—it locks in flavor and builds a rich, caramelized base for your stew.
• Make it heartier: Toss in chunks of carrots, potatoes, or chickpeas to turn this into a full one-pot meal.

This simple yet flavor-packed list lays the foundation for one of the best oxtail recipes you’ll ever try. Up next, we’ll turn these ingredients into something magical—stay with me!

How to Cook Oxtail Moroccan-Style

Ready to bring this rich, comforting braised oxtail recipe to life? Cooking oxtail may seem like a slow process—but trust me, the result is more than worth it. This method turns a humble cut into a luxurious, fall-off-the-bone Moroccan delicacy that will have everyone asking for seconds.

Let’s walk through it step by step.

1. Sear the Oxtail for Maximum Flavor

• Pat the oxtail pieces dry with a paper towel and season them lightly with salt and pepper.
• In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
• Sear the oxtail in batches, 2–3 minutes per side, until they’re golden brown. Don’t rush—this browning step builds deep, savory flavor.

📝 Pro Tip: Avoid overcrowding the pan—sear in batches so you don’t steam the meat instead.

2. Build the Aromatic Base

• In the same pot, reduce the heat to medium and add the chopped onions, cooking until soft and golden.
• Stir in the garlic and ginger, sautéing for about 1 minute until fragrant.
• Add the Ras El Hanout, paprika, coriander, and cinnamon. Toast the spices for another minute to unlock their aroma.

💡 This is your Moroccan flavor base—it sets the tone for a deeply spiced and satisfying stew.

3. Deglaze and Add Tomatoes

• Stir in the tomato paste and cook it down for 1–2 minutes.
• Add the grated tomatoes and cook for 3–5 minutes, until the mixture thickens and darkens in color.
• Use a wooden spoon to scrape up any browned bits from the bottom—this adds incredible depth.

4. Simmer Low and Slow

• Return the seared oxtail to the pot.
• Pour in the beef broth (or water with bouillon) until the meat is just covered.
• Add preserved lemon, olives, and a pinch of saffron, if using.
• Bring everything to a gentle boil, then reduce the heat to low, cover, and simmer for 3 to 3.5 hours, or until the oxtail is tender and the sauce is rich.

⏳ Short on time? You can use a pressure cooker and reduce the cook time to about 45–60 minutes.

5. Finish and Serve

• Once the oxtail is tender, uncover the pot and simmer for an additional 10–15 minutes to reduce the sauce if needed.
• Taste and adjust seasoning—sometimes a pinch more salt or a dash of lemon juice can make it sing.
• Sprinkle with chopped fresh cilantro and parsley just before serving.

This isn’t just an easy oxtail recipe, it’s a soulful, homey celebration of Moroccan cuisine. Whether you’re impressing guests or treating yourself, the result is a fragrant, hearty stew that warms from the inside out.

MoroccanFoodie Community Tips and Praise

One of the most heartwarming things about sharing recipes like this braised oxtail recipe is hearing how it brings people together. Our MoroccanFoodie community has tried it, tweaked it, and truly made it their own—here are some real insights and kitchen-tested suggestions from readers just like you.

‍ What Our Community Loves:

• “This is the best oxtail recipe I’ve ever made—my husband said it reminded him of his grandmother’s cooking!” — Layla M.
• “Used my Instant Pot and cut the cooking time way down. Still came out perfectly tender!” — Jamal R.
• “I served it with couscous and added chickpeas. Total comfort food!” — Sara B.

Smart Tips from Our Readers:

• Use bone broth instead of stock for an extra layer of richness.
• Marinate the oxtail overnight with some of the spices for deeper flavor—especially if you’re prepping in advance.
• Don’t skip the preserved lemon! It’s the secret to achieving that authentic Moroccan goodness.
• Add a touch of honey or a few dried apricots near the end of cooking if you enjoy sweet-savory contrasts.

💡 Community Cooking Insights:

• Want a truly easy oxtail recipe? One reader suggests assembling everything in a slow cooker in the morning and letting it do its magic all day. Just sear the meat first for that golden crust!
• Cooking for kids or spice-sensitive guests? Tone down the Ras El Hanout slightly and skip the cayenne—flavorful doesn’t have to mean spicy.

This space is always growing—each shared tip, substitution, or variation helps us all cook a little smarter and savor a little deeper. If you’ve tried this oxtail stew recipe, we’d love to hear your twist. Did you add your own flair or serve it in a unique way?

📝 Drop a comment below and join the conversation—we’re building something delicious together.

Equipment You’ll Need for the Best Braised Oxtail Experience

You don’t need a gourmet kitchen to bring this braised oxtail recipe to life—but trust me, having the right tools can turn a good meal into an unforgettable one. Whether you’re slow-simmering the traditional way or looking for a quicker method, the right equipment makes cooking smoother, cleanup easier, and the results far more delicious.

Here are some of my personal kitchen favorites that I truly recommend. I use them regularly when preparing Moroccan dishes—and yes, some of the links below are affiliate links, which means I may earn a small commission (at no extra cost to you) if you choose to buy through them. I only share tools I personally trust and love in my own kitchen.

✅ Essential Tools You’ll Appreciate in Every Step

(Click each item to check it out on Amazon)

• 👉 Dutch Oven or Heavy Pot
  Perfect for searing and slow braising, thanks to its thick base that distributes heat evenly and keeps your oxtail moist and tender.
• 👉 Tongs or Kitchen Tweezers
  Make flipping hot, browned oxtail easy—and safe—without splashing oil or losing control.
• 👉 Sharp Chef’s Knife
  From chopping onions to prepping garlic and herbs, a good knife is your best friend for quick and precise work.
• 👉 Wooden Spoon or Silicone Spatula
  Gentle on your pot but tough enough to scrape up every bit of those flavorful browned bits—aka flavor gold.
• 👉 Measuring Spoons & Cups
  Moroccan spices need precision. These tools keep your Ras El Hanout ratios balanced for maximum flavor impact.

⚡ Optional (But Super Handy) Additions

• 👉 Slow Cooker or Instant Pot
  Want that fall-off-the-bone tenderness in less time? These tools are game-changers when you’re short on hours but still crave depth of flavor.
• 👉 Fine Grater or Microplane
  Zest preserved lemon or fresh ginger like a pro—this little tool adds bright, citrusy magic to your stew.
• 👉 Serving Dish with Lid
  Keeps your oxtail piping hot and beautifully presentable, especially when serving family-style or entertaining guests.

🎯 Pro Tip: Investing in just a few high-quality kitchen tools can make all your Moroccan (and everyday) cooking so much more enjoyable. If you’re curious, feel free to browse my full list of recommended gear—it’s curated with flavor and function in mind.

👉 See All My Cooking Must-Haves »

Make your kitchen work for you—and enjoy every step from prep to plate. is as rewarding as the meal itself. Next up: why this dish is more than just delicious—it’s good for your soul and your table.

Key Benefits of This Moroccan Braised Oxtail Recipe

Beyond the mouthwatering flavor and melt-in-your-mouth texture, this braised oxtail recipe brings more to the table than meets the eye. It’s the kind of dish that nourishes deeply—body, soul, and senses. Whether you’re after rich taste, comfort, or nutritional value, this traditional Moroccan favorite checks all the boxes.

1. Rich in Collagen & Nutrients

Oxtail is naturally loaded with collagen, gelatin, and essential minerals that support joint health and gut function. As it slow-cooks, these nutrients break down into a rich, silky broth that’s as good for you as it is delicious.

Healthline: What Is Collagen and Why Is It Good for You?

2. Deep, Complex Flavor in Every Bite

Simmering the meat with Moroccan spices like Ras El Hanout, garlic, tomatoes, and preserved lemon creates a flavorful oxtail stew that develops layers of warmth and depth. The result? A best oxtail recipe contender that rivals restaurant-quality dishes.

3. Perfect for Make-Ahead Meals & Meal Prep

This stew tastes even better the next day, making it an excellent choice for prepping ahead. The flavors deepen overnight, and it reheats beautifully—just warm it gently on the stove and enjoy.

4. Comfort Food That Connects

There’s something incredibly heartwarming about slow-cooked dishes like this. It brings people together—whether around a busy weeknight table or during a weekend feast with friends. It’s comfort food with cultural roots and global appeal.

5. Beginner-Friendly and Forgiving

If you’ve ever wondered how to cook oxtail without stress, this method is your answer. With the right pot and a bit of patience, the process is simple, rewarding, and nearly foolproof. And thanks to the forgiving nature of slow-cooking, even small mistakes won’t ruin your dish.

Cooking oxtail this way isn’t just about making dinner—it’s about creating an experience that feels both grounding and indulgent. Keep reading for pro tips that’ll take your results to the next level.

Nutrition Information (Per Serving – Approximate)

Note: Nutrition values may vary depending on specific ingredients and portion sizes used.

Pro Tips & Delicious Variations for Braised Oxtail Success

Want to elevate this already incredible braised oxtail recipe? These expert tips and creative tweaks will help you personalize the dish, enhance the flavors, and streamline your cooking process—whether you’re aiming for the best oxtail recipe or just a flavorful twist on the classic.

Pro Tips from the MoroccanFoodie Kitchen:

1. Marinate for Extra Flavor
   If time allows, rub the oxtail with spices (especially Ras El Hanout) and let it marinate overnight in the fridge. This infuses the meat with deep, aromatic flavor before cooking even begins.
2. Always Brown Your Meat
   Searing the oxtail before braising adds rich, caramelized flavor to the stew. Don’t skip this step—it’s key to building that hearty, soulful base.
3. Cook Low and Slow (or Pressure Fast)
   Traditional simmering creates incredibly tender meat, but a pressure cooker works wonders if you’re short on time. Just remember: flavor still benefits from a final simmer to reduce and concentrate the sauce.
4. Skim the Fat for a Cleaner Finish
   Oxtail is naturally fatty. For a lighter dish, chill it after cooking and skim the solidified fat from the top before reheating and serving.

Flavorful Variations to Try:

• Spicy Harissa Kick:
  Add a spoonful of harissa paste to the tomato base if you love heat—it layers beautifully with Moroccan spices.
• Sweet & Savory:
  Stir in a few chopped dried apricots or golden raisins during the last 30 minutes of cooking for a classic Moroccan sweet-salty balance.
• Root Veggie Boost:
  Add chunks of carrots, sweet potatoes, or turnips halfway through cooking for a more filling, veggie-rich meal.
• Tagine Style:
  Make this dish in a traditional Moroccan tagine for a beautiful presentation and gently steamed texture. Just be sure to use a heat diffuser if cooking on the stovetop.

✨ Easy Oxtail Recipe Shortcut:

If you’re looking for a more hands-off approach, toss everything (after searing) into a slow cooker, set it for 8 hours on low, and let the magic happen. Just finish by thickening the sauce on the stovetop if needed.

These small adjustments can take your oxtail stew recipe from excellent to unforgettable. Choose one or two that match your style—or try them all over time. Cooking is your canvas—make it yours.

What to Pair with Moroccan Braised Oxtail

Once your braised oxtail is perfectly tender and your kitchen smells like a spice market in Marrakech, it’s time to think about what to serve alongside this rich, soul-warming stew. The goal? Complement those bold Moroccan flavors with sides that soak up the sauce and round out the meal.

Here are some delicious, practical, and culturally inspired serving ideas:

Traditional Moroccan Pairings

• Steamed Couscous:
  Light and fluffy couscous is the classic companion. It absorbs the flavorful oxtail sauce beautifully and keeps the dish grounded in Moroccan tradition. Using the Quick Moroccan Couscous Method
• Khobz (Moroccan Bread):
  Thick, crusty bread is perfect for scooping up every drop of the stew. If you can’t find Moroccan bread, a rustic sourdough or baguette works wonderfully. Moroccan Bread Recipe (Step-by-Step Guide)
• Zaalouk or Taktouka (Moroccan Salads):
  These smoky, spiced vegetable salads balance the richness of the meat and add a fresh, tangy note to the plate. Zaalouk Recipe Eggplant and Tomato Salad (Step-by-Step Guide)

Global & Practical Sides

• Basmati or Jasmine Rice:
  A fragrant rice is a simple but satisfying base, especially if you’re making this as an easy oxtail recipe for a weeknight dinner.
• Mashed Potatoes:
  For a comforting twist, pair it with creamy mashed potatoes. The stew’s sauce acts like a rich gravy that soaks right in.
• Roasted Root Vegetables:
  Try carrots, parsnips, or sweet potatoes with a sprinkle of cumin for a naturally sweet contrast to the spiced stew.

📝 Serving Tip: Always finish with a sprinkle of fresh herbs like parsley or cilantro for color and brightness. A wedge of lemon on the side can add a welcome zing, too.

With the right side dish, your Moroccan braised oxtail becomes more than just a main—it’s the heart of a beautiful, satisfying meal.

Recipe Categories

• Course: Main Course
• Cuisine: Moroccan
• Diet: High-Protein, Gluten-Free Friendly (if served without bread)
• Method: Braising / Slow Cooking
• Skill Level: Intermediate

Bringing Moroccan Comfort to Your Table

There’s something deeply satisfying about transforming a humble cut like oxtail into a show-stopping meal—and that’s exactly what this braised oxtail recipe delivers. With just a few key spices, some slow simmering, and a bit of love, you’ve created a dish that’s rich in tradition, flavor, and soul.

Whether you’re cooking this for a cozy dinner at home or introducing someone to the wonders of Moroccan cuisine for the first time, this stew is more than just a recipe—it’s an experience. It’s the kind of dish that fills your home with warmth, your plate with comfort, and your heart with joy.

‍ Final Takeaways:

• This dish proves that cooking something special doesn’t have to be complicated.
• It’s versatile enough to serve for Sunday dinner or a festive gathering.
• And thanks to its authentic Moroccan goodness, it’s bound to become one of your go-to comfort meals.

Ready to try it again with your own twist? Experiment with spices, pair it with your favorite sides, or share it with loved ones. However you enjoy it, you’re now equipped with the tools and tips to make the best oxtail recipe your kitchen has ever seen.

Let the flavors linger—and don’t forget to share your results with us. We love seeing how our community brings these dishes to life.

Loved This Slow-Cooked Oxtail Recipe? Here’s Something Even Better!

If you’re a fan of this authentic Moroccan slow-cooked oxtail recipe, we’ve got something special that will take your experience to the next level.
Check out our featured article:
👉 Elevate Your Braised Oxtail with These 5 Moroccan Pantry Stars

In it, we reveal the secrets behind five essential Moroccan ingredients that add depth, bold flavor, and soul to every dish—especially slow-cooked stews like this one.

Trust us, it’s more than just a list—it’s your gateway to discovering Morocco’s most iconic flavors.

FAQs: Your Braised Oxtail Questions Answered

We know oxtail can seem intimidating at first, especially if you’re new to Moroccan cooking or slow-cooked stews. That’s why we’ve rounded up some of the most common questions from our community—so you can feel confident and fully prepped before you even pick up your knife.

1. What is oxtail, exactly?

Oxtail is the tail of cattle, rich in collagen, bone marrow, and flavor. When slow-cooked, it becomes incredibly tender with a rich, silky texture—perfect for stews and braising.

2. How long does it take to cook oxtail until it’s tender?

In a traditional pot, it takes about 3 to 3.5 hours of gentle simmering. For a faster option, use a pressure cooker and reduce the time to 45–60 minutes.

3. Can I make this braised oxtail recipe in a slow cooker?

Absolutely! After browning the oxtail and sautéing your aromatics, transfer everything to a slow cooker and cook on low for 8 hours or high for about 5–6 hours. The result is just as flavorful and fall-off-the-bone tender.

4. Is this an easy oxtail recipe for beginners?

Yes! Don’t let the long cook time fool you—this recipe is very forgiving. Once you sear and combine your ingredients, the pot does most of the work. Plus, we’ve laid out each step with clarity to guide you through it like a pro.

5. Can I freeze leftovers?

Definitely. Let the stew cool completely, portion it into airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

6. What can I use instead of Ras El Hanout?

No worries if you don’t have the blend. Try a mix of cumin, paprika, turmeric, and cinnamon. It won’t be identical, but you’ll still get that Moroccan flair.

7. What sides go best with braised oxtail?

We recommend couscous, Moroccan bread, or steamed rice. They soak up the sauce beautifully and complement the spices in the dish. For freshness, pair it with Zaalouk or a simple cucumber salad.

If you’ve got more questions or want to share your own spin on this oxtail stew recipe, drop us a comment below. We love hearing from fellow food lovers and kitchen adventurers!