Rich, hearty, and soul-satisfying—Braised Oxtail Stew is a comfort food classic that has stood the test of time in kitchens around the world. Known for its tender meat that falls right off the bone and a deep, savory gravy, this dish is perfect for cozy nights or special weekend meals. Braising the oxtail low and slow allows the flavors to fully develop, resulting in a deeply aromatic stew that pairs beautifully with mashed potatoes, rice, or even crusty bread. If you’ve never cooked oxtail before, don’t worry—this recipe will guide you step by step.
Ingredients
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2 tablespoons vegetable oil
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2.5 to 3 pounds (1.2–1.4 kg) oxtail, cleaned and patted dry
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Salt and black pepper, to taste
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1 large onion, chopped
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3 cloves garlic, minced
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2 carrots, chopped
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2 celery stalks, chopped
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2 tablespoons tomato paste
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1 cup red wine (optional but recommended)
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3 cups beef broth
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2 sprigs fresh thyme
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1 bay leaf
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1 teaspoon smoked paprika
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1 tablespoon Worcestershire sauce
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1 tablespoon brown sugar (optional, for deeper flavor)
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Fresh parsley, chopped (for garnish)
Preparation Time
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Prep time: 20 minutes
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Cook time: 3 hours (slow braising)
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Total time: 3 hours 20 minutes
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Serves: 4–5 servings
Instructions
1. Season and Sear the Oxtail
Generously season your oxtail pieces with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces in batches, searing them on all sides until browned. This step is crucial for building flavor. Once browned, remove the oxtails and set aside.
2. Sauté Aromatics
In the same pot, reduce the heat to medium and add the chopped onion, garlic, carrots, and celery. Sauté for 5–6 minutes until the vegetables begin to soften and the onions are translucent. Stir in the tomato paste and cook for another 2 minutes, letting it slightly caramelize.
3. Deglaze and Build the Braising Liquid
Pour in the red wine (if using) to deglaze the pan, scraping up the brown bits from the bottom for extra flavor. Let the wine reduce by half, then add the beef broth, thyme, bay leaf, Worcestershire sauce, paprika, and brown sugar. Stir well to combine.
4. Return the Oxtails to the Pot
Place the seared oxtails back into the pot, making sure they’re mostly submerged in the liquid. Bring the mixture to a gentle simmer.
5. Braise Slowly
Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C) OR let it simmer gently on the stovetop. Braise the oxtail for about 2.5 to 3 hours, or until the meat is fork-tender and nearly falling off the bone.
6. Finish and Serve
Once done, remove the pot from the heat. Skim off any excess fat from the surface if needed. Taste and adjust seasoning with more salt or pepper if necessary. Serve hot, garnished with fresh chopped parsley.
Serving Suggestions
This stew pairs excellently with creamy mashed potatoes, buttery rice, or thick slices of rustic bread. For a Caribbean twist, try it with rice and peas or fried plantains.
Braised Oxtail Stew is a dish that rewards patience. From the first sear to the final simmer, every step builds layers of rich, meaty flavor that delivers pure comfort in every bite. Whether you’re preparing this dish for family or guests, it’s guaranteed to leave everyone asking for seconds. Let the deep aroma fill your kitchen and turn a humble cut of meat into something truly luxurious.