Here’s a classic Oxtail recipe—rich, hearty, and perfect for a slow-cooked, flavorful meal. 🥩🍲
Braised Oxtail Stew (Serves 4–6)
Ingredients
- 2–3 lbs oxtail, cut into segments
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1–2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika (optional)
- Salt and pepper to taste
- Optional: 1 cup red wine for richer flavor
- Optional: fresh parsley for garnish
Instructions
1. Brown the oxtail
- Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- Season oxtail with salt and pepper.
- Brown oxtail pieces on all sides (about 8–10 minutes). Remove and set aside.
2. Sauté vegetables
- In the same pot, sauté onion, garlic, carrots, and celery for 3–4 minutes.
- Stir in tomato paste and cook 1–2 minutes to deepen flavor.
3. Deglaze and simmer
- If using wine, pour in 1 cup to deglaze the pot, scraping up browned bits.
- Return oxtail to the pot. Add diced tomatoes, beef broth, bay leaves, thyme, and paprika.
- Bring to a boil, reduce heat to low, cover, and simmer 3–4 hours until meat is tender and falling off the bone.
4. Finish and serve
- Remove bay leaves. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley.
- Serve with rice, mashed potatoes, or crusty bread.
Tips
- Tender meat: Low and slow is key—don’t rush it.
- Extra flavor: Brown the oxtail well and simmer slowly to develop a rich, deep flavor.
- Thicker sauce: Remove the oxtail at the end and reduce the sauce over medium heat until thickened.
Variations
- Jamaican-style oxtail: Add allspice, scotch bonnet pepper, and butter beans.
- Asian-style oxtail: Simmer with soy sauce, ginger, garlic, and star anise.
- Slow cooker version: Brown meat, then cook all ingredients in a slow cooker on low for 8 hours.
I can also give a pressure cooker version that makes oxtail tender in about 1 hour instead of 4.
Do you want me to do that version?
