Ah, Oxtail Stew 🍲 — rich, hearty, and perfect for cozy meals. It’s slow-cooked so the meat becomes tender and the broth thick, full of flavor. Here’s a solid recipe and guide:
Oxtail Stew Recipe (Serves 4–6)
Ingredients
- 2–3 lbs oxtail pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1–2 potatoes or sweet potatoes, cubed
- 1 can (14 oz) diced tomatoes or tomato paste
- 4 cups beef broth or water
- 1–2 bay leaves
- 1 tsp thyme (dried)
- Salt & black pepper to taste
- Optional: 1 tsp allspice or paprika for extra warmth
- Fresh parsley for garnish
Instructions
- Brown the oxtail
- Heat oil in a heavy pot or Dutch oven
- Season oxtail with salt & pepper
- Brown on all sides (~5–7 min) → adds depth to the stew
- Sauté aromatics
- Remove oxtail, sauté onion, garlic, carrots, and celery in the same pot until fragrant (~3–5 min)
- Add liquids & spices
- Return oxtail to the pot
- Add beef broth, diced tomatoes, bay leaves, thyme, and optional spices
- Bring to a boil, then reduce to low heat
- Simmer
- Cover and simmer 2.5–3 hours, until meat is tender and falling off the bone
- Skim excess fat if needed
- Add potatoes
- Add cubed potatoes in the last 30–40 minutes of cooking
- Cook until soft but not mushy
- Adjust seasoning & serve
- Remove bay leaves
- Add salt and pepper to taste
- Garnish with fresh parsley
- Serve with rice, mashed potatoes, or crusty bread
Tips
- Slow cooking: Oxtail is tough, so low and slow is key
- Thicker stew: Mash a few potatoes or stir in a bit of flour/cornstarch slurry at the end
- Flavor boost: Sear meat first and deglaze pan with a splash of red wine or broth
If you want, I can give you a Caribbean-style oxtail stew version with beans, allspice, and brown sugar, which has a slightly sweet, deeply savory twist.
Do you want me to do that?
