Braised Oxtail Stew

Braised Oxtail Stew is a hearty and flavorful dish that transforms a humble cut of meat into a rich, tender masterpiece. Slow-cooked with aromatic vegetables, herbs, and red wine, this stew is the perfect comfort food for a chilly evening. Let’s bring this soul-warming dish to life!

Ingredients

• Oxtails (3 lbs)
  The star of the dish, packed with collagen and flavor. Trim excess fat before cooking.
• Salt and Pepper (to taste)
  Essential for seasoning the oxtails before browning.
• Olive Oil (3 tablespoons)
  For searing the oxtails and sautéing vegetables.
• Onion (1 large, diced)
  Adds sweetness and depth to the stew.
• Carrots (2 medium, diced)
  Contribute sweetness and texture.
• Celery (2 stalks, diced)
  Adds an earthy undertone to the stew.
• Garlic (4 cloves, minced)
  Infuses the stew with robust, savory flavor.
• Tomato Paste (2 tablespoons)
  Concentrates the tomato flavor and adds richness to the broth.
• Red Wine (1 cup)
  Enhances the depth of flavor. Use a dry red wine you enjoy drinking.
• Beef Broth (4 cups)
  Forms the base of the stew. Opt for low-sodium broth for better control of saltiness.
• Bay Leaves (2)
  Infuse the stew with a subtle herbal aroma.
• Fresh Thyme (2 sprigs)
  Adds an earthy, aromatic flavor.
• Potatoes (2 large, peeled and diced, optional)
  Make the stew heartier and more filling.
• Parsnips or Turnips (1 cup, diced, optional)
  Adds a touch of sweetness and variety to the vegetables.
• Parsley (for garnish, optional)
  Brightens the dish and adds a fresh finish.

How to Make Braised Oxtail Stew

Step 1: Brown the Oxtails
Season the oxtails generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtails on all sides until browned, about 2-3 minutes per side. Remove and set aside.

Step 2: Sauté the Vegetables
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onions, carrots, and celery until softened, about 5-7 minutes. Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

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

Step 4: Build the Stew
Return the oxtails to the pot. Add the beef broth, bay leaves, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer gently for 2 ½ to 3 hours, stirring occasionally, until the oxtails are tender and the meat easily pulls away from the bone.

Step 5: Add Potatoes and Root Vegetables
If using potatoes or other root vegetables, add them to the pot during the last 45 minutes of cooking. Ensure they are tender but not mushy.

Step 6: Adjust Seasoning
Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.

Step 7: Garnish and Serve
Ladle the stew into bowls and garnish with chopped parsley if desired. Serve with crusty bread, rice, or creamy mashed potatoes to soak up the rich sauce.

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Tongs for browning the oxtails
• Wooden spoon for stirring
• Ladle for serving

Frequently Asked Questions

Can I make this dish ahead of time?
Yes! Braised Oxtail Stew tastes even better the next day. Store it in the refrigerator and reheat gently on the stovetop.

What wine should I use?
A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works beautifully. If you prefer not to use wine, substitute with extra beef broth and a splash of balsamic vinegar.

Can I cook this in a slow cooker?
Absolutely! Sear the oxtails and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.

What other vegetables can I add?
Leeks, pearl onions, or mushrooms make excellent additions to the stew.

How do I thicken the sauce?
For a thicker sauce, remove the oxtails and simmer the liquid uncovered until reduced. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 10 minutes of cooking.

Can I freeze leftovers?
Yes! Allow the stew to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I serve with this stew?
Crusty bread, creamy polenta, or mashed potatoes are perfect accompaniments to soak up the flavorful sauce.

Conclusion

Braised Oxtail Stew is the epitome of comfort food, offering deep, rich flavors and tender, fall-off-the-bone meat. Whether it’s a cozy family dinner or a special occasion, this dish is sure to impress. If you try this recipe, share it on Facebook or save it to Pinterest for later. Enjoy every hearty, delicious bite!