The dish in the image is braised oxtail, a savory, rich, and deeply flavorful dish that is often slow-cooked until the meat is fall-off-the-bone tender. Below is a long, detailed recipe that will walk you through making a classic braised oxtail dish from scratch.
Braised Oxtail Stew Recipe (Serves 4–6)
Ingredients
For the Oxtail
- 3 to 4 lbs (1.5 to 2 kg) oxtails, cut into pieces
- Salt and freshly ground black pepper, to taste
- 2–3 tbsp vegetable oil (for browning)
- 1 large onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 sprigs thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 1 tsp paprika (optional, for color)
- 1/2 tsp allspice (optional, Caribbean-style)
- 2 tbsp tomato paste
- 2 cups beef broth (or water)
- 1 1/2 cups red wine (optional, or use more broth)
- 1 tbsp Worcestershire sauce
- 1–2 Scotch bonnet or habanero peppers (optional, for heat)
- 2 tbsp soy sauce (optional, for umami)
- 1–2 tsp brown sugar (optional, to balance acidity)
- 1–2 tsp vinegar (red wine or apple cider)
- Fresh parsley or scallions, chopped (for garnish)
Instructions
1. Prep the Oxtails
- Pat the oxtails dry with paper towels.
- Season generously with salt and black pepper.
2. Sear the Oxtails
- In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat.
- Sear the oxtails in batches until browned on all sides (about 4–5 minutes per side). Don’t overcrowd the pot.
- Remove and set aside.
3. Sauté the Vegetables
- In the same pot, reduce heat to medium.
- Add a bit more oil if needed.
- Add onion, carrot, celery, garlic, and ginger. Sauté until softened, about 5–8 minutes.
- Stir in tomato paste, paprika, and allspice, cooking for another 2–3 minutes.
4. Deglaze the Pot
- Pour in the red wine (if using) to deglaze the pot, scraping up any brown bits from the bottom.
- Let it simmer for 2–3 minutes to cook off the alcohol.
5. Build the Stew
- Return the seared oxtails to the pot.
- Add beef broth, thyme, bay leaves, Worcestershire sauce, soy sauce, sugar, and vinegar.
- Add chopped chili peppers if using (remove seeds for less heat).
- The liquid should almost cover the oxtails.
6. Slow Cook
- Bring the pot to a simmer.
- Cover and cook on low heat for:
- Stovetop: 3.5 to 4 hours
- Oven: 325°F (163°C) for 3–4 hours
- Slow cooker: Low setting for 8 hours or high for 4–5 hours
- Occasionally stir and add more broth if the liquid reduces too much.
7. Final Adjustments
- Once meat is tender and nearly falling off the bone, remove lid and simmer uncovered for 20–30 minutes to thicken the sauce.
- Taste and adjust seasoning with salt, pepper, or more sugar/vinegar to balance flavors.
8. Garnish and Serve
- Remove bay leaves and thyme stems.
- Garnish with chopped parsley or scallions.
- Serve hot over:
- Rice (white or coconut)
- Mashed potatoes
- Polenta
- Or with crusty bread
Tips & Variations
- Thicker Gravy: Mash a few pieces of the soft veggies or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
- For Caribbean Flavor: Add pimento (allspice) berries, scallions, and a touch of browning sauce.
- Make Ahead: Oxtail tastes even better the next day. Chill overnight, skim fat off top, and reheat.
Would you like a printable version or to adapt this for an Instant Pot or pressure cooker?