Braised Oxtail Stew

There’s something magical about a hearty, slow-cooked stew, and Braised Oxtail Stew is the ultimate comfort food. The rich, tender meat falls off the bone, mingling with a flavorful sauce that’s perfect for soaking up with crusty bread or a side of mashed potatoes. It’s a dish that takes its time, but the results are well worth the wait. Let’s make this delicious meal together!

Ingredients

• Oxtail (2-3 lbs)
  These meaty cuts are the star of the dish, providing deep flavor and gelatin that thickens the sauce as it cooks. Pat them dry for better browning.
• Salt and Pepper (to taste)
  Essential for seasoning the oxtail before searing. A generous pinch brings out the best flavors.
• Flour (¼ cup)
  A light dusting on the oxtail helps create a golden crust and thickens the stew.
• Vegetable Oil (2 tablespoons)
  Perfect for searing the oxtail. Use a neutral oil with a high smoke point.
• Onion (1 large, diced)
  Adds sweetness and depth to the base of the stew.
• Carrots (2 large, chopped)
  These bring a touch of natural sweetness and texture to the dish.
• Celery (2 stalks, chopped)
  Celery adds a subtle earthiness that balances the flavors.
• Garlic (4 cloves, minced)
  For aromatic warmth and richness.
• Tomato Paste (2 tablespoons)
  Intensifies the sauce with a rich, concentrated tomato flavor.
• Red Wine (1 cup)
  A classic addition for depth and a touch of acidity. Use a wine you’d enjoy drinking.
• Beef Broth (4 cups)
  Forms the base of the sauce and complements the oxtail’s beefy flavor.
• Bay Leaves (2)
  Aromatic and herbaceous, perfect for slow-cooked dishes.
• Thyme (2 sprigs)
  Adds earthy, floral notes to the stew.
• Potatoes (optional, 2 large, cubed)
  For a heartier dish, toss in potatoes that will soak up the flavorful sauce.
• Parsley (for garnish)
  A fresh sprinkle of parsley brightens up the finished stew.

How to Make Braised Oxtail Stew

Step 1: Prepare the Oxtail
Season the oxtail pieces generously with salt and pepper, then lightly coat them in flour, shaking off any excess.

Step 2: Sear the Oxtail
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.

Step 3: Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste, stirring until fragrant, about 1-2 minutes.

Step 4: Deglaze with Red Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.

Step 5: Build the Stew Base
Return the oxtail to the pot. Add the beef broth, bay leaves, and thyme. Bring everything to a simmer, then cover and reduce the heat to low.

Step 6: Slow Cook the Stew
Simmer the stew gently for 2-3 hours, stirring occasionally, until the oxtail is tender and the meat easily pulls away from the bone. If adding potatoes, include them in the last hour of cooking.

Step 7: Finish and Serve
Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot with your favorite sides.

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Tongs for searing the oxtail
• Cutting board and knife for chopping vegetables
• Wooden spoon for stirring

Frequently Asked Questions

Can I use a different type of meat?
Yes, short ribs or beef shanks make excellent substitutes if oxtail is unavailable.

Can I make this dish in a slow cooker?
Absolutely! After searing the oxtail and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8-10 hours.

What’s the best way to thicken the sauce?
The gelatin from the oxtail naturally thickens the sauce as it cooks. If you’d like it thicker, you can reduce the sauce on the stovetop after cooking.

Can I freeze leftovers?
Yes, Braised Oxtail Stew freezes beautifully. Store in airtight containers for up to 3 months. Reheat gently on the stovetop or in the microwave.

What sides pair well with this stew?
Mashed potatoes, crusty bread, or steamed rice are fantastic for soaking up the rich sauce.

Do I have to use red wine?
Red wine adds depth, but you can substitute it with additional beef broth or a splash of balsamic vinegar for acidity.

Is oxtail expensive?
Oxtail can be a bit pricey, but its flavor and richness make it worth the splurge. Look for it at specialty butcher shops for the best price.

Conclusion

I hope this Braised Oxtail Stew becomes one of your go-to comfort meals. The slow cooking process fills your kitchen with irresistible aromas and transforms humble ingredients into a rich, satisfying dish. If you enjoyed this recipe, don’t forget to share it on Facebook using the buttons below or save it to Pinterest for later. Happy cooking!