Roasted Beef Tails with Garlic, Rosemary, and Honey Glaze Recipe

Introduction

Roasted beef tails are a flavorful and tender dish that brings rich, meaty goodness to your table. This recipe uses a savory blend of herbs and spices, finished with a sweet and tangy glaze, perfect for a comforting family meal.

Ingredients

• 2 lbs beef tails, cleaned and trimmed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1 teaspoon sea salt
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• Chopped parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a roasting pan with foil for easy cleanup.
2. Step 2: In a large bowl, combine olive oil, minced garlic, chopped rosemary, smoked paprika, black pepper, and sea salt. Toss the beef tails in this mixture until they are evenly coated.
3. Step 3: Arrange the beef tails in a single layer on the prepared pan. Roast for 45 minutes, flipping the pieces halfway through cooking to ensure even browning.
4. Step 4: While the beef tails roast, whisk together apple cider vinegar, honey, and Dijon mustard in a small bowl to create the glaze.
5. Step 5: Remove the roasting pan from the oven, brush the beef tails generously with the glaze, then return them to the oven. Roast for an additional 30–35 minutes, rotating the pan halfway through.
6. Step 6: After roasting, let the beef tails rest for 5 minutes. Garnish with chopped parsley and serve hot for the best flavor.

Tips & Variations

• For extra depth, marinate the beef tails in the olive oil and spice mix overnight before roasting.
• If fresh rosemary isn’t available, you can substitute with dried rosemary but use half the amount to avoid overpowering the dish.
• Serve with roasted vegetables or mashed potatoes to complete the meal.
• For a spicier glaze, add a pinch of cayenne pepper to the apple cider vinegar mixture.

Storage

Store leftover roasted beef tails in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain tenderness. Avoid microwaving to prevent drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef oxtail instead of beef tails?

Yes, oxtail is similar and works well with this recipe, though cooking times may vary slightly due to different bone structure.

How do I know when the beef tails are fully cooked?

The beef tails should be tender and browned after roasting. If the meat pulls away easily from the bones and is fork-tender, it’s done. You can also check internal temperature, aiming for around 190°F (88°C) for optimal tenderness.

Roasted Beef Tails with Garlic, Rosemary, and Honey Glaze Recipe

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★★★★★

5 from 121 reviews

• Author: Harper
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x

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Description

Tender and flavorful roasted beef tails seasoned with a savory blend of garlic, rosemary, smoked paprika, and a sweet tangy glaze made from apple cider vinegar, honey, and Dijon mustard. This comforting dish is perfect for a hearty meal and garnished with fresh parsley for a touch of brightness.

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Ingredients

Scale 1x2x3x

Beef Tails

• 2 lbs Beef tails, cleaned and trimmed

Marinade and Seasoning

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1 teaspoon sea salt

Glaze

• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard

Garnish

• Chopped parsley, for garnish

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Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) and line a roasting pan with foil to ensure easy cleanup and prevent sticking.
2. Prepare the beef tails: In a large bowl, combine olive oil, minced garlic, chopped rosemary, smoked paprika, ground black pepper, and sea salt. Toss the beef tails in this mixture until they are evenly coated with the seasoning.
3. Roast the beef tails: Arrange the seasoned beef tails in a single layer on the prepared roasting pan. Roast in the oven for 45 minutes, turning them over halfway through cooking to promote even browning.
4. Make the glaze: While the beef tails begin roasting, whisk together apple cider vinegar, honey, and Dijon mustard in a small bowl until smooth and well combined to create a flavorful glaze.
5. Apply the glaze and continue roasting: Remove the beef tails from the oven after the initial roasting. Brush them generously with the prepared glaze and return them to the oven. Continue roasting for an additional 30 to 35 minutes, rotating the pan halfway through to ensure even cooking and caramelization.
6. Rest and garnish: After roasting, let the beef tails rest for 5 minutes to allow juices to redistribute. Garnish with chopped parsley before serving hot.

Notes

• Beef tails require slow roasting to break down connective tissue; flipping halfway ensures even cooking.
• The glaze adds a beautiful balance of sweetness and acidity; brush several layers if desired for more flavor.
• Resting the meat before serving lets it retain moisture and enhances tenderness.
• Make sure to trim excess fat and clean beef tails well to reduce any gamey flavor.
• Serve with hearty sides like roasted vegetables or mashed potatoes for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Keywords: roasted beef tails, beef tails recipe, how to roast beef tails, savory beef dishes, beef tails with glaze