Oxtail Risotto Inspired by Bokeria in Split

⏱️ Prep Time: 45 minutes • 🍳 Cook Time: ~4 hours (mostly hands‑off)

I remember walking into Bokeria in Split—warm lights, chatter, and the promise of something new. I’d never tried oxtail before, but one bite of their risotto, with tender braised tail and creamy rice, sealed the deal: I was a fan—for life. Now I bring that moment back home with this cozy, indulgent recipe.

Creamy risotto studded with fall‑off‑the‑bone oxtail pieces, garnished with parsley and grated parmesan.

While the dish you had likely featured a tomato‑and‑wine braised oxtail ragù over risotto, this recipe adapts beautifully to an American home kitchen. The oxtail is rubbed with simple aromatics, braised low and slow to infuse the broth and melt the collagen, then shredded into a rich ragù. That ragù flavors the risotto as it finishes cooking—just like what you tasted in Split.

Picture yourself back there: the first main course in a coastal Croatian konoba, the salty breeze just outside, and a bowl of this risotto warming your hands. The flavors—deep meatiness, balanced by a splash of wine and freshness from herbs—carry you right back to that moment. Best of all, leftovers reheat beautifully—no regrets leaving anything behind this time!

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🍽️ Servings: 4 • 🔥 Calories/Serving: ~650

Ingredients

For the oxtail ragù:

• 2 lb oxtail segments (about 1 kg), fat and silver skin trimmed

• Salt & pepper, to taste

• 2 tbsp olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 cup dry red wine

• 1 (14 oz) can crushed tomatoes

• 2 cups beef broth or stock

• 2 sprigs fresh thyme (or ½ tsp dried)

• 1 bay leaf

For the risotto:

• 1 ½ cups arborio rice

• 4 cups reserved braising liquid (plus broth to thin, if needed)

• 2 tbsp butter

• ¼ cup grated Parmigiano‑Reggiano

• Chopped parsley, for garnish

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Steps

Step 1

Season oxtail with salt and pepper.

Step 2

In a heavy pot or Dutch oven, heat olive oil over medium-high and sear oxtail until browned on all sides. Remove and set aside.

Step 3

Add onion, carrot, celery to pot; sauté until softened, about 5‑7 minutes.

Step 4

Stir in garlic and cook 1 minute.

Step 5

Pour in wine to deglaze, scraping up browned bits; simmer until reduced by half.

Step 6

Add crushed tomatoes, broth, thyme, bay leaf, and browned oxtail. Bring to a gentle simmer.

Step 7

Cover, reduce heat to low, and braise for 3 hours (or in a 325°F oven). Meat should be fall‑apart tender.

Step 8

Remove oxtail; shred meat, discard bones. Strain and reserve 4 cups of cooking liquid.

Step 9

In a clean saucepan over medium heat, melt butter. Add rice → toast 1‑2 minutes.

Step 10

Ladle in about 1 cup of braising liquid; stir until liquid absorbed, then continue adding in ½‑cup increments, stirring frequently, until creamy and al dente.

Step 11

Stir in shredded oxtail and Parmigiano; adjust consistency with extra liquid. Season to taste.

Step 12

Serve garnished with parsley (and extra cheese if you like!).

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Make it your own!

• 🍄 Add mushrooms
  Sauté mushrooms with the mirepoix for an earthy note.

• 🌿 Herbs upgrade
  Add rosemary sprig or a pinch of sage in the braise.

• 🌶️ Spicy twist
  Stir in a sprinkle of red pepper flakes while deglazing.

• 🍋 Brighten it up
  Add a splash of lemon juice just before serving to cut the richness.

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Try it with…

Did you make this recipe?

Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.

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