Recipe
If there’s one dish that screams comfort food with a touch of elegance, it’s this homemade oxtail recipe. Trust me, I’ve made it more times than I can count, and it never fails to impress.
The secret? Slow-cooking the oxtail until it’s fall-off-the-bone tender, letting the rich, savory flavors meld together in a way that feels like a warm hug for your taste buds. Fresh herbs, a splash of red wine, and just the right amount of seasoning elevate this dish to restaurant-worthy status.
The result is a melt-in-your-mouth experience with a sauce so good, you’ll want to soak it up with crusty bread or spoon it over creamy mashed potatoes.
Whether it’s a cozy family dinner or a special occasion, this oxtail recipe is guaranteed to make you the star of the kitchen. Let’s get cooking!
Ingredients
Oxtail is a rich, flavorful cut that shines when paired with the right ingredients. The key is balancing deep, savory notes with a touch of brightness to cut through the richness. Here’s what you’ll need to nail this classic dish:
- Oxtails: Seek out well-marbled pieces—fat equals flavor. Go for larger cuts for a meatier result.
- Aromatics: Onion, garlic, and carrots are non-negotiables for building a robust base.
- Tomato paste: Adds depth and umami—don’t skip it!
- Red wine: Opt for a dry variety like Cabernet Sauvignon for complexity. Swap with beef stock if needed.
- Beef broth: Use high-quality broth for an extra layer of richness.
- Bay leaves and thyme: These herbs elevate the dish with earthy, aromatic notes. Fresh thyme is ideal but dried works too.
- All-purpose flour: Essential for coating the oxtails and creating a thick, velvety sauce.
- Vegetable oil: Use a high smoke point oil for searing.
- Optional extras: A splash of Worcestershire sauce or a dash of soy sauce can add a punch of savory depth.
Pro tip: Let the oxtails marinate overnight in red wine and aromatics for an even deeper flavor profile. Patience pays off!
How to Make the Best Slow-Cooked Oxtail Stew
Prep the Oxtail: Start by trimming excess fat from the oxtail pieces and seasoning them generously with salt and pepper. This step guarantees a flavorful base for the stew and helps the meat develop a nice crust during searing.
Sear the Meat: Heat oil in a large, heavy-bottomed pot over medium-high heat. Sear the oxtail pieces on all sides until deeply browned. This caramelization locks in juices and builds a rich, savory flavor for the stew.
Work in batches to avoid overcrowding the pot, which can steam the meat instead of searing it.
Add Aromatics: Lower the heat and add chopped onions, garlic, and carrots to the pot. Sauté until softened and fragrant. These aromatics form the foundation of the stew’s flavor profile, so take your time to cook them properly without browning too much.
Deglaze the Pot: Pour in a splash of red wine or broth, scraping up any browned bits from the bottom of the pot. This step, called deglazing, incorporates all the flavorful caramelized bits into the liquid, enhancing the stew’s depth.
Simmer with Liquid: Add enough beef broth or stock to cover the oxtail pieces, along with bay leaves, thyme, and a pinch of paprika. Bring to a gentle boil, then reduce the heat to low. Slow cooking at a low temperature guarantees the oxtail becomes tender and falls off the bone.
Cook Low and Slow: Cover the pot and let the stew simmer for 2.5 to 3 hours. Check occasionally to confirm the liquid doesn’t reduce too much—add more broth if needed.
The long cooking time breaks down the collagen in the oxtail, resulting in melt-in-your-mouth meat.
Add Vegetables: About 30 minutes before the stew is done, add chunky pieces of potatoes, celery, and any other hearty vegetables. This guarantees they cook through without becoming mushy.
Finish and Serve: Once the meat is fork-tender and the vegetables are cooked, taste and adjust the seasoning with salt and pepper. For a thicker sauce, remove the oxtail and vegetables, then simmer the liquid until reduced to your desired consistency.
Serve hot, garnished with fresh parsley if desired.
Pro Tip: For an extra layer of flavor, refrigerate the stew overnight and reheat it the next day. The flavors will deepen, and the fat will solidify, making it easier to skim off.
Watch-Out Warning: Avoid using high heat during the simmering process, as it can toughen the meat. Patience is key to achieving the perfect texture.
Nutrition
Oxtail is a nutritious dish packed with essential vitamins and minerals. Below is the nutritional breakdown per serving.
Nutrient | Amount Per Serving
— | —
Calories | 550 kcal
Protein | 35 g
Fat | 30 g
Carbohydrates | 25 g
Fiber | 3 g
Sodium | 800 mg
Calcium | 60 mg
Iron | 4 mg
Chef Tips
Though it might seem intimidating at first, mastering oxtail is simpler than you’d think if you keep a few key tricks in mind. Always sear the meat to lock in flavor before braising. Use low, slow heat to tenderize tough cuts.
Add acidity like tomatoes or wine for balance, and skim fat for a cleaner taste. Finally, let it rest to deepen the flavors.
Frequently Asked Questions
Can I Use a Pressure Cooker Instead?
Yes, I can use a pressure cooker—it’ll save time and still make the oxtail tender. I’d reduce cooking time to about 45 minutes under pressure and adjust seasoning since flavors intensify faster.
How Do I Store Leftovers?
I store leftovers in airtight containers and refrigerate them within two hours. If I’m keeping them longer, I freeze them in portions for up to three months and reheat thoroughly before eating.
Can I Freeze Oxtail Stew?
Yes, I can freeze oxtail stew. I’ll let it cool first, then store it in airtight containers or freezer bags, leaving space at the top. It’ll keep for up to three months without losing flavor.
What Sides Pair Best With Oxtail?
I’d recommend creamy mashed potatoes or buttery polenta to soak up the rich sauce. Steamed rice or garlicky greens work well too. Sometimes, I add roasted carrots for sweetness—they balance the dish perfectly.
Is Oxtail High in Cholesterol?
Yes, oxtail’s high in cholesterol due to its fat content. If I’m watching my levels, I’ll trim excess fat or cook it leaner. It’s still delicious, but I’ll enjoy it in moderation.
