Oxtail Recipe
A hearty oxtail stew cooked with vegetables, herbs, and red wine, resulting in a rich and flavorful dish.
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Calories: 420kcal
Servings: 4 Servings
Equipment
- Large Pot or Dutch Oven for searing and slow simmering
- Tongs to turn the oxtail pieces
- Wooden Spoon for stirring
- Cutting Board for prepping vegetables
- Knife for chopping
- Ladle for serving
- Fine mesh skimmer optional, to remove excess fat
Ingredients
Main
- 3 lbs. Oxtail pieces
- 2 tbsp oil
- 1 Onion chopped
- 4 Garlic cloves minced
- 2 Carrots sliced
- 2 Celery stalks chopped
- 1–2 Bay leaves
- 1 tsp Thyme
- Salt and pepper to taste
Broth
- 4 cups Beef broth
- 1 cup Water
- 2 tbsp Tomato paste
- 1 tbsp Soy sauce optional for depth
Optional Add-ins
- Potatoes
- Green onions
- Fresh herbs
- Scotch bonnet for heat
Instructions
- Season the OxtailCoat the pieces with salt, pepper, and a little oil.
- Brown the MeatIn a hot pot, sear the oxtail until each side turns golden and slightly crisp.
- Sauté the VegetablesRemove the meat, then cook the onion, garlic, carrot, and celery in the same pot.
- Add the Base FlavorsStir in tomato paste, soy sauce, thyme, and bay leaves until everything smells rich.
- Add the BrothReturn the oxtail to the pot and pour in the broth and water.
- Simmer SlowlyLower the heat and let it cook for 2½–3 hours, stirring occasionally.
- Adjust the SeasoningTaste the broth and add salt or pepper if needed.
- Let It SettleLet it rest for a few minutes so the flavors settle and the broth thickens slightly.
- Serving StepI spoon the oxtail and broth into bowls and serve it with rice, bread, or potatoes, whatever feels right that day.
Notes
- For deeper flavor, marinate the oxtail in red wine, garlic, and herbs overnight before cooking.
- This stew tastes even better the next day, as the flavors have had time to meld together.
Nutrition
Serving: 1Cup | Calories: 420kcal | Carbohydrates: 10g | Protein: 34g | Fat: 28g | Sodium: 420mg | Sugar: 3g