Here’s a rich and hearty Oxtail Stew 🥩🍲 recipe—slow-cooked until the meat is tender and falling off the bone:
Ingredients
- 1.5–2 kg oxtail pieces
- 2–3 tbsp vegetable oil
- 1 large onion (chopped)
- 2–3 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 2–3 cups beef broth
- 1 cup red wine (optional, adds depth)
- 1 can (400 g) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- Optional: 1–2 tbsp flour (for thickening)
Instructions
- Brown the Oxtail
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Season oxtail with salt and pepper, then brown on all sides (about 5–7 minutes). Remove and set aside.
- Sauté Vegetables
- In the same pot, sauté onions, garlic, carrots, and celery until softened (3–4 minutes).
- Deglaze the Pot
- Pour in red wine (if using) and scrape up browned bits from the bottom.
- Let wine reduce for 2–3 minutes.
- Add Broth and Seasonings
- Return oxtail to the pot.
- Add beef broth, diced tomatoes, bay leaves, and thyme.
- Bring to a boil, then reduce heat to low and cover.
- Simmer Slowly
- Simmer for 3–4 hours, stirring occasionally, until oxtail is tender and falling off the bone.
- Optional: Mix flour with a little water to make a slurry and stir in for thicker gravy.
- Serve
- Remove bay leaves. Serve hot with mashed potatoes, rice, or crusty bread.
✅ Tips:
- For extra flavor, marinate oxtail in red wine and herbs for a few hours before cooking.
- Slow cooking in a crockpot or oven at 160 °C / 325 °F works great—cook 6–8 hours.
- Skim off excess fat before serving if desired.
I can also give a Caribbean-style oxtail recipe with beans and spices if you want a more flavorful, spiced version. Do you want me to share that?
