Here’s a classic method for Oxtail, which turns tough, flavorful meat into a rich, tender stew 🍖🍲
Braised Oxtail Stew
Ingredients (serves 4–6)
- 2–3 lbs oxtail, cut into pieces
- Salt & black pepper
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1–2 tbsp tomato paste
- 1 cup red wine (optional)
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1–2 tsp Worcestershire sauce (optional)
- 1–2 tbsp flour or cornstarch (optional, for thickening)
Instructions
- Season & brown oxtail
- Season oxtail pieces with salt and pepper.
- Heat oil in a heavy pot or Dutch oven over medium-high heat.
- Brown oxtail on all sides (5–7 minutes). Remove and set aside.
- Cook vegetables
- In the same pot, sauté onion, garlic, carrots, and celery until softened (5–7 minutes).
- Stir in tomato paste and cook 1–2 minutes.
- Deglaze & simmer
- Pour in red wine (if using) and scrape up browned bits from the bottom.
- Add beef broth, bay leaves, thyme, Worcestershire sauce, and browned oxtail.
- Braise
- Bring to a simmer, cover, and cook 2.5–3 hours on low heat, until oxtail is very tender and meat falls off the bone.
- Alternatively, cook in a slow cooker on low for 6–8 hours.
- Thicken sauce (optional)
- Remove oxtail and stir 1–2 tbsp flour or cornstarch into the sauce. Simmer a few minutes until thickened.
- Serve
- Serve hot with mashed potatoes, rice, or buttered noodles. Garnish with parsley if desired.
Tips & Variations
- Flavor boost: Add a few whole cloves, allspice, or smoked paprika for depth.
- Vegetables: Add potatoes or parsnips 30–40 minutes before the end of cooking.
- Caribbean style: Use allspice, Scotch bonnet pepper, and thyme for a jerk-inspired oxtail stew.
- Leftovers: Oxtail stew tastes even better the next day after flavors meld.
I can also give a pressure cooker/instant pot version that makes tender oxtail in about 1 hour instead of 3–4 hours.
Do you want that version?
