Oxtail Stew Recipe

Description

Oxtail stew is a hearty, rich, and comforting dish made with slow-braised oxtail pieces simmered in a flavorful broth of vegetables, herbs, and spices. The meat becomes fall-off-the-bone tender while releasing deep beefy flavors, thickening the stew naturally with its gelatin-rich bones. This dish is loved across cultures—from Jamaican-style oxtail stew to European rustic versions—making it a true soul food classic.

Ingredients For Oxtail Stew Recipe

• 2 ½ – 3 lbs oxtail, cut into sections

• 2 tbsp olive oil (or vegetable oil)

• 1 large onion, diced

• 3 carrots, sliced

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup red wine (optional, for depth of flavor)

• 4 cups beef stock (or water with bouillon)

• 2 bay leaves

• 1 tsp thyme (fresh or dried)

• 1 tsp rosemary

• 2 medium potatoes, diced

• 1 cup peas (fresh or frozen)

• Salt & pepper, to taste

• Fresh parsley, chopped (for garnish)

 Instructions

1. Prepare the oxtail – Pat dry, season with salt and pepper.

2. Brown the meat – Heat oil in a heavy pot or Dutch oven. Sear oxtail pieces until browned on all sides. Remove and set aside.

3. Sauté vegetables – In the same pot, add onions, carrots, celery, and garlic. Cook until softened. Stir in tomato paste.

4. Deglaze – Pour in red wine (if using) and scrape browned bits from the pot. Let it reduce by half.

5. Add liquids & herbs – Return oxtail to the pot. Add beef stock, bay leaves, thyme, and rosemary. Bring to a boil.

6. Simmer – Reduce heat, cover, and let stew simmer for 3–4 hours (or until oxtail is fork-tender). Alternatively, cook in a slow cooker on low 8 hours or high 5 hours.

7. Add potatoes & peas – In the last 45 minutes, stir in potatoes. Add peas 10 minutes before serving.

8. Finish & serve – Adjust seasoning. Garnish with parsley. Serve hot with crusty bread, rice, or mashed potatoes.

 Notes

• For extra richness, chill stew overnight, then reheat—flavors deepen beautifully.

• Skim excess fat after cooking for a cleaner taste.

• Can be made in an Instant Pot (pressure cook 45–50 minutes, natural release).

 Tips

• If you can’t find oxtail, beef shanks or short ribs are good substitutes.

• Jamaican-style variation: add allspice, scotch bonnet pepper, and butter beans.

• For a thicker stew, mash some of the potatoes or add a cornstarch slurry.

 Servings

• Serves: 6 people

• Serving Size: ~1 cup stew with 1–2 pieces of oxtail

Nutritional Information (per serving, approx.)

• Calories: 480

• Protein: 35g

• Fat: 28g

• Carbohydrates: 20g

• Fiber: 3g

• Sodium: 720mg

(Values may vary depending on ingredients used)

 Health Benefits

• Collagen-rich: Oxtail is full of gelatin and collagen, supporting joint and skin health.

• High protein: Helps with muscle repair and satiety.

• Nutrient-packed broth: The slow cooking extracts minerals like calcium, magnesium, and phosphorus.

• Comfort food: Warm, hearty, and deeply satisfying.

❓ Q&A

Q: Can I make this stew ahead of time?
A: Yes! It tastes even better the next day as the flavors develop.

Q: How do I store leftovers?
A: Refrigerate up to 4 days or freeze for 3 months in airtight containers.

Q: What’s the best side dish for oxtail stew?
A: Mashed potatoes, rice, polenta, or rustic bread to soak up the gravy.

Q: Can I make it without alcohol?
A: Absolutely—just replace the wine with extra broth.

Q: How do I make it spicier?
A: Add chili flakes, scotch bonnet pepper, or cayenne during simmering.