How long does it take to make Braised Ox Tail Lasagna?

About 4 hours in total: 1 hour of prep and 3 hours of cooking.

How many servings does this Braised Ox Tail Lasagna recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Braised Ox Tail Lasagna recipe come from?

It was shared by Jorge Tesch on vm.tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Braised Ox Tail Lasagna – 4-Hour Recipe

Name: Braised Ox Tail Lasagna – 4-Hour Recipe
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6 servings
Ingredients: 1.5 kg ox tail; 1 medium onion; 2 medium carrots; 2 cloves garlic; 2 tablespoons tomato paste; 1 cup red wine; 2 leaves bay leaves; 1 sprig thyme; black pepper; 8 noodles lasagna noodles; 2 cups bechamel sauce; 1 cup demi-glace; 1 cup parmesan cheese; 1 cup Arzúa-Ulloa cheese

A rich and flavorful lasagna filled with braised ox tail, layered with a creamy bechamel sauce and melted cheese. The perfect dish for a special occasion or a cozy night in.

Recipe by Jorge Tesch· Structured by ReelsMeals

From: TikTok(view original)

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Prep Time

1 hr

Cook Time

3 hr

Servings

About this saved recipe

Source-aware card

ReelsMeals turns vm.tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

4 hr estimated total time for 6 servings.

Explore related saves

lasagna ox tail braised comfort food

Ingredients

3 3/10 lb ox tail
1 medium onion
2 medium carrots
2 cloves garlic
2 tablespoons tomato paste
1 cup red wine
2 leaves bay leaves
1 sprig thyme
black pepper
8 noodles lasagna noodles
2 cups bechamel sauce
1 cup demi-glace
1 cup parmesan cheese
1 cup Arzúa-Ulloa cheese

Instructions

1
Preheat the oven to 300°F (302°F).
2
Season the ox tail with salt and black pepper.
3
Heat oil in a large Dutch oven over medium-high heat. Sear the ox tail until browned on all sides, about 5 minutes. Remove the ox tail from the pot.
4
Reduce heat to medium. Add the chopped onion, carrots, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
5
Add the tomato paste to the pot and cook, stirring constantly, for 1-2 minutes.
6
Add the red wine to the pot, scraping up any browned bits from the bottom. Bring to a boil, then reduce the heat to low and simmer until the liquid has reduced by half, about 5 minutes.
7
Return the ox tail to the pot and add enough broth to cover the meat. Add the bay leaves and thyme. Cover the pot and transfer to the preheated oven.
8
Braise the ox tail for 2 1/2 to 3 hours, or until the meat is tender and falls apart easily.
9
Remove the pot from the oven and let it cool slightly. Strain the broth through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off any excess fat that rises to the surface.
10
Bring the broth to a boil and cook until it has reduced to a demi-glace, stirring occasionally, about 10-15 minutes.
11
Shred the ox tail into bite-sized pieces and mix with some of the reduced broth.
12
Cook the lasagna noodles according to the package instructions. Drain and set aside.
13
In a medium saucepan, combine the bechamel sauce and demi-glace. Heat over low heat, stirring constantly, until the sauce is smooth and heated through.
14
To assemble the lasagna, spread a layer of the vegetable cream on the bottom of a 9x13-inch baking dish. Arrange 4 lasagna noodles on top.
15
Spread half of the shredded ox tail mixture over the noodles, followed by half of the bechamel sauce mixture. Sprinkle with half of the parmesan cheese and half of the Arzúa-Ulloa cheese.
16
Repeat the layers, starting with the noodles, then the remaining ox tail mixture, the remaining bechamel sauce mixture, and finally the remaining parmesan and Arzúa-Ulloa cheese.
17
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the lasagna is heated through.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Sear before braising

Brown the ox tail on all sides before adding liquids to develop flavor.

Reduce broth to demi‑glace

After straining, boil the broth until it thickens to a demi‑glace before mixing with the shredded meat.

Finish lasagna uncovered

Remove the foil for the last 10‑15 minutes of baking.

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