Braised Beef Oxtail

There are meals you throw together—and then there are the meals that you commit to. Braised Beef Oxtail firmly belongs in the second category. It's not a meal you would expect to enjoy deep in the backcountry, but Chef Tyler Scott is constantly pushing the boundaries of outdoor cooking and this recipe is one to save for your next Winter trip.

This is the kind of one-pot meal that slows the day down. It asks for patience, rewards attention, and fills the space around it with deep, comforting aromas that feel especially earned when the weather is cold. Oxtail doesn’t rush, and neither should you.

On a recent solo winter backcountry trip in Northern Ontario, Chef Tyler Scott cooked this exact meal deep in the woods, tucked inside his hot tent with the wood stove ticking away. It’s proof of something we believe deeply at CAMPKITCHEN: good food belongs everywhere—not just in the dining room of a fancy restaurant or at home from the kitchen table, but in the outdoor spaces that make you feel most alive.

This dish became the anchor of that trip. Snow falling outside. Wood crackling in the stove. Time stretching. The kind of meal you plan the entire day around.

👉 WATCH THE FULL YOUTUBE VIDEO HERE – Tyler cooking this meal solo in the winter backcountry

What's Oxtail?

Oxtail is an underrated cut, and that’s exactly why we love it. Packed with connective tissue and bone, it transforms with low, steady heat into something deeply luxurious. The meat turns silky and falls off the bone, the broth thickens naturally, and the flavours build layer by layer.

This recipe leans on simple ingredients and honest technique. Nothing fancy—just patience, good seasoning, and time.

Method

Season the oxtail
Pat the oxtail dry and season generously with salt on all sides. Don’t hold back—this is where the foundation of flavour starts.

Brown the meat
Heat the beef tallow in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the oxtail on all sides until deeply caramelized, about 3–4 minutes per side. Remove and set aside.

Build the base
Lower the heat to medium. Add the onion and carrots to the same pot, stirring and scraping up the browned bits from the bottom. Cook for 4–5 minutes, until softened. Add the mushrooms and cook for another 3–4 minutes.

Cook the tomato paste
Stir in the tomato paste and let it cook for 1–2 minutes, allowing it to darken slightly and deepen in flavour.

Braise
Return the oxtail to the pot. Pour in the beef stock, ensuring the meat is mostly submerged. Add bay leaves and thyme. Bring to a gentle simmer.

Slow and steady
Cover, reduce heat to low, and cook for 2½–3 hours, stirring occasionally. The oxtail should be fall-apart tender.

Finish with rice
Stir in the rice, making sure it’s submerged in the braising liquid. Cover and cook for 18–22 minutes, until the rice is tender and has absorbed the rich sauce. Add a splash of stock or water if needed.

Serve
Remove bay leaves and thyme stems. Taste and adjust seasoning. Serve hot.

 

A MEAL YOU WON'T SOON FORGET

This is a meal that stays with you forever. It’s the kind of dish that turns a cold Winter day into a memory. Take your time with it. Let it simmer. Let the day unfold around it.

And if you want to see how this meal comes together deep in the backcountry, make sure to watch the full video from Chef Tyler’s solo winter hot tent trip.

👉 WATCH THE FULL YOUTUBE VIDEO HERE

Good food. Real ingredients. On any adventure, wherever you choose to cook. Tag us on socials @camp_kitch to share your own CAMPKITCHEN highlight moments.

Happy Winter Camping Season!

— Kassy Scott @kassy_outdoors