Oxtail with Mushroom Sauce

Oxtail with Mushroom Sauce
Oxtail with Mushroom Sauce is another original recipe of OPC. I though of the idea of combining the rich flavor of slow cooked melt in your mouth oxtail meat with the equally rich flavors of a mushroom sauce and the result was a fantastic super yummy meal. Cooking is simple except for the usual long process of slow cooking the oxtail and everything is closely similar to my other recipe with mushroom sauce and other recipe with gravy.

Salisbury Steak
Porkchop with Mushroom sauce
T-Bone Steak with Mushroom Gravy
Bulalo Steak
Beef Stroganoff

Oxtail with Mushroom Sauce Mashed Potatoes

The oxtail is first boiled for hours with usual Pinoy aromatics garlic, onion, peppercorns and salt until very tender then separate from the stock, seared and cooked with the mushroom sauce. The dish could be served with rice but goes well with mashed potatoes. This one is highly recommended if you are looking for new style of cooking oxtail. Here is the recipe of my Oxtail with Mushroom Sauce.


1 kilo oxtail, cut into 2” lengths
200g fresh button mushrooms, sliced
1 medium size onion, quartered
1 small size onion, chopped
1/2 head garlic, crushed
3-4 gloves garlic, chopped
1 tsp. peppercorns
2 tbsp. dried parsley flakes
1/2 cup, sour cream
2-3 tbsp. soy sauce
1/4 cup full cream milk
1/4 cup cornstarch
2 tbsp. butter
salt and pepper

To serve:

mashed potatoes
mixed vegetables

Cooking procedure:

Oxtail with Mushroom Sauce - Cooking Procedure

Place the oxtail in a large casserole. Cover with water. Add the quartered onion, crushed garlic, peppercorns and a dash of salt. Bring to a boil and simmer/slow cook for 3 to 4 hours at low heat until the oxtail are tender and the meat start to separate from the bones. Remove scum that rises. Carefully remove the oxtail from the casserole and keep aside. Reduce the broth to about 1 1/2 cup remaining, chill in the refrigerator then discard the fats that solidify. Using a sieve strain the broth into a large bowl and keep aside.

In a sauce pan heat the butter until it start to melt, pan fry the oxtail in batches to sear on all sides, remove from pan and keep aside. Using the same pan, sauté onion and garlic until fragrant. Add in the soy sauce and dried parsley, stir cook for a minute. Add in the mushrooms and stir cook for a minute. Now add in the oxtail and broth, bring to a boil and simmer for 2 to 3 minutes. Add in sour cream and milk and continue to cook until the sour cream is melted and fully blended. Season with salt and pepper to taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for another minute until the sauce thickens. When done serve immediately with mashed potatoes and mixed vegetables or with steaming hot rice.

See other oxtail recipes:

Nilagang Oxtail
Sop Buntut, Indonasian Oxtail Soup
Oxtail Kare Kare


  1. This is mouth watering!

  2. ah, you just intensified my craving for oxtails! This is my family's favorite way of eating oxtails, with gravy. I like them in soup :)

  3. Hi JMom,
    I agee oxtail are great in thick soup.

  4. Can you use campbells cream of mushroom instead of sour cream and milk?

  5. Yes you can, just use the same procedures on my other post with mushroom sauce.


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