What Side Dishes to get with Oxtails?

What side dishes to get with oxtails? You will learn about sides that complement the flavor and texture of this Jamaican dish. I tell you what exactly goes with oxtails and why they’re a perfect pair.

Oxtails: What is it?

Oxtail is the tail of a cow, usually from the beef cattle species. It can be cooked in a variety of ways but is often braised or stewed. Oxtail is a slice of gelatin-rich meat that has a long and slow cooking time, making it popular in soups, stews, and sauces. Oxtail is also used for the production of beef stock.

Oxtails are one of several bony cuts of beef. They are available fresh in some countries (particularly Great Britain) but are more commonly sold dehydrated, frozen, or canned. Fresh oxtail requires considerable preparation before cooking; it must be blanched to remove any surface bacteria, trimmed excess fat, and cut into pieces. The process takes over an hour but results in a tender product with a well-developed flavor due to its high gelatin content.

Which of these Sides Goes Best with Oxtails?

Oxtail is often served with rice, but it’s not the only side that will complement this hearty dish. Choose one of the following sides to serve alongside your oxtail meal:

1. Couscous


Couscous is another grain that absorbs flavors well and soaks up the juices from braised meats like oxtail. You can use couscous as a side or even mix it into a vegetable stew or soup to add texture.

2. Mashed Potatoes

Mashed potatoes are another popular option for pairing with meat dishes like oxtail because they’re so versatile and can be used in many recipes. For example, you can make mashed potatoes by boiling potatoes until tender and mashing them with butter or cream cheese — or even both! This creamy side dish goes well with anything from chicken drumsticks to pot roast.

3. Creamy Cauliflower Potatoes

This recipe for creamy cauliflower potatoes is an excellent side dish for any meal that includes meat and potatoes. The mashed potatoes are made from cauliflower instead of potatoes and they taste great when topped with melted cheese and bacon bits.

4. Cheesy garlic skillet rolls

If you are looking for something to go along with your oxtail stew, these cheesy garlic skillet rolls will fit the bill perfectly. They are easy to make and only take a few minutes in the oven before you will have a delicious dinner on the table for everyone to enjoy!

5. Yellow rice

Yellow rice

Yellow rice is an excellent side dish for oxtails because it goes well with almost any meat dish. It has a mild flavor, so it won’t overpower the taste of your meat or vegetables.

6. Steamed Rice

Steamed rice goes well with any kind of meat or vegetable dish. It’s easy to prepare ahead of time and can be eaten cold or hot. You can even make it into an additional part of your meal by adding spices such as turmeric or chili powder to give it a more interesting flavor profile.

7. Savory Green Beans

Green beans are another great option for an accompaniment to oxtail. They’re easy to make and only require a few ingredients: green beans, olive oil, garlic cloves, and salt (or pepper). If you don’t like garlic or don’t have any on hand, don’t worry — these tasty little beans will still taste great without it!

8. Boereboontjies

Boereboontjies are similar to boerewors, but they’re made from beef instead of pork. They’re great with stews like oxtail because they soak up all the flavor from the gravy while still retaining their original texture.

9. Chakalaka

Chakalaka is made with beans, tomatoes, and onions – which makes it perfect for pairing with oxtail. It’s also very easy to make if you have all the ingredients on hand.

10. Polenta with roasted vegetables

Polenta with roasted vegetables

Roasted vegetables go well with almost any meat, including oxtails. Polenta is a type of cornmeal that has a creamy texture when cooked. It’s best served hot, so you’ll need to make it ahead of time and reheat it just before serving the oxtails. You can serve this dish with any type of cheese or sauce you like.

11. Butternut squash risotto with sage

Butternut squash risotto is one of the most popular gourmet dishes in restaurants across America today because it’s so easy to make at home and so delicious! This recipe makes enough for six servings — just enough for a family dinner or an elegant dinner party supper!

12. Steamed broccoli

Steamed broccoli

Steamed broccoli is a great side dish because it pairs well with the rich flavor of oxtail meat. The broccoli adds color and vitamins to your meal without overpowering the taste of the main course. It also gives you a healthy dose of fiber so that you feel full longer after eating your meal.

13. Buttered noodles with herbs

Noodles are another great option for pairing with oxtails because they add texture and flavor to the meal while also providing carbohydrates for energy throughout the day. You can use any kind of noodles such as spaghetti or angel hair pasta but if you want something simple then consider using egg noodles that have no fat content at all!

14. Mashed cauliflower

This is a great alternative for those who want to avoid potatoes but still want to enjoy some comfort food. The cauliflower will absorb all of the flavors from the oxtail and make it creamy while retaining its own unique taste.

15. Beetroot and orange salad

This is an easy side dish that doesn’t require any cooking or even chopping. It can also be a great option for those who have dietary restrictions and can’t eat certain foods. The beetroot adds a nice crunch to the salad, while the oranges add a fresh sweetness.

16. Cheesy bacon brussels sprouts

Cheesy bacon brussels sprouts

These brussels sprouts look like miniature cabbages, but they have a sweet flavor that pairs well with most meats. These cheesy bacon brussels sprouts are made with parmesan cheese and bacon bits for extra flavor. You can also try this recipe for basic roasted brussels sprouts if you want something simpler to prepare.

How to Cook Oxtails in the Crock-Pot

Oxtails are one of the most popular cuts of meat for braising because they have so much flavor and gelatin. The only problem is that they’re quite tough. Here’s how to cook oxtails in your slow cooker to make them tender and delicious.

Step 1: Season Oxtails

Oxtail is a very fatty cut of meat, but that’s not necessarily a bad thing. If you don’t like fat, you can trim some off before adding the oxtails to the slow cooker. We often don’t trim the fat because we love the rich flavor it gives our dishes.

In general, we try to use less salt than most recipes call for because we prefer a more natural taste rather than over-seasoned food. But you can use it more if you like it!

Step 2: Brown Oxtails Before Cooking

Browning oxtails before putting them in the slow cooker can add extra flavor and texture to your dish that makes it taste more like restaurant-quality food at home. It also helps lock in moisture while cooking so that your dish doesn’t dry out too much during cooking time.

To brown oxtails, heat oil (we use olive oil) in a large frying pan and then add oxtails. Make sure to use enough oil— we cook in batches so that they aren’t crowding each other too much. Salt and brown the oxtails until tender, turning every 5 minutes or so. We cook them for about 3 minutes per side, depending on how well your oxtails are cut up.

If you choose not to brown them, you can skip this step. It will still taste great, but oxtails are delicious and flavorful enough without it. Of course, the browned oxtails will turn out even better.

Step 3: Add Ingredients to Slow Cooker

Once the oxtails are tender, remove them from the frying pan and add them to your slow cooker along with all remaining ingredients. If you like, you can add a little water or beef broth for extra moisture. Start the slow cooker on high and let it cook for 4-6 hours.

Step 4: Add Mushrooms During the Last Hour of Cooking

This will add moisture in the last hour of cooking to your final product. While you’re waiting for your oxtails to finish up, saute your mushrooms with a bit of oil (if using mushrooms that don’t release juice) and some salt and pepper in a pan until they start releasing juices. Then add them back into your slow cooker when you begin cooking the oxtails.

Step 5: Gravy and Finishing Butter

Use a slotted spoon to remove the cooked oxtails from the slow cooker and place them on a serving dish. Skim off any excess oil in the slow cooker and get out any solids from the bottom (this is where your gravy will start). Then pour some of the liquid into a saucepan. Bring it up to a boil and reduce it by about half for gravy.

Add a little butter and stir until it has melted.

Step 6: Top oxtails with a little gravy, serve, and enjoy!


1. What is the nutritional value of an oxtail?

Oxtail is a nutritious, low-fat food. One 3.5 oz (100 g) serving of cooked oxtail provides about 8 grams of protein and less than 1 gram of fat. It also contains iron, phosphorus, copper, and vitamin B12, as well as several other vitamins and minerals in small amounts.

2. Is oxtail safe to eat?

Oxtail is generally considered safe to eat when cooked properly. However, it should be cooked until tender before eating because undercooked meat can cause foodborne illness. The USDA recommends cooking oxtails at 160°F (70°C) until the meat juices run clear with no trace of pink.

3. How do I store oxtails?

Oxtails should be stored in the refrigerator in their original packaging or wrapped tightly in plastic wrap or aluminum foil; they can be frozen for up to 6 months without affecting their quality or flavor.

4. Where can I find oxtails?

Oxtails are usually sold in supermarkets or butcher shops. You can also get them from specialty stores and online.

5. What makes oxtails so special?

Oxtails are nutritious, delicious, and versatile. They’re full of essential vitamins and minerals like iron, copper, magnesium, zinc, phosphorus, and potassium. They’re also a great source of protein and fat (which is why they’re so good for your skin).

In Conclusion

A funny little article about what side dishes to get with oxtails. It was an attempt at humor and it’s for a restaurant so I tried to be colloquial in my writing. Hope you like it!

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