This Slow-Braised Oxtail Stew is a deeply flavorful, comforting dish where patience is rewarded. Slowly cooked over low heat, the oxtail becomes incredibly tender while releasing natural collagen that creates a glossy, velvety sauce. Aromatic vegetables, herbs, and optional warming spices bring balance and depth, making this a hearty meal perfect for cozy dinners, special occasions, or Sunday family gatherings.
Who Is This Recipe For?
This recipe is perfect for:
- Home cooks who enjoy slow-cooked comfort food
- Meat lovers looking for rich, hearty stews
- Anyone who appreciates classic braised dishes
- Families wanting a filling, satisfying meal
- Cooks who like recipes that taste even better the next day
Why It’s Great
- ✅ Deep, slow-developed flavor
- ✅ Fall-off-the-bone tender meat
- ✅ Naturally thick, silky sauce
- ✅ Customizable with Caribbean or classic flavors
- ✅ Ideal for make-ahead meals
Ingredients
Main Ingredients
- 3 lbs (1.4 kg) oxtail, cut into sections
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
- 2 tablespoons tomato paste
- 2 cups beef broth (or water)
- 1 cup red wine (optional, for richness)
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 fresh sprigs)
- Salt and freshly ground black pepper, to taste
Optional Additions
- 1 tablespoon soy sauce (adds umami depth)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon allspice or smoked paprika
- 1 small Scotch bonnet pepper (for heat)
- 1 can (15 oz) butter beans (add during final 15 minutes)
- Fresh parsley or scallions, for garnish
Instructions
Step 1: Prepare the Oxtail
Pat the oxtail pieces dry with paper towels. Season generously with salt and freshly ground black pepper.
Step 2: Brown the Meat
Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail on all sides until deeply browned. Remove and set aside.
Step 3: Sauté the Aromatics
In the same pot, add chopped onion, garlic, and grated ginger. Cook for 3–5 minutes until fragrant and softened.
Step 4: Add Vegetables and Tomato Paste
Stir in carrots, celery, and tomatoes. Add tomato paste and cook for about 2 minutes to deepen flavor.
Step 5: Deglaze
Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot. Let simmer for 2–3 minutes to reduce slightly.
Step 6: Braise
Return the oxtail to the pot. Add beef broth, bay leaves, thyme, and any optional sauces or spices. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2½–3 hours, stirring occasionally, until the meat is tender and easily pulls away from the bone.
Step 7: Final Touch
Adjust seasoning with salt and pepper. Add butter beans during the last 15 minutes if using. Remove bay leaves before serving.
Step 8: Serve
Serve hot over rice, mashed potatoes, or soft polenta. Garnish with fresh herbs if desired.
Kitchen Equipment Needed
- Heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop for best texture and flavor.
FAQ
Why is browning the oxtail important?
Browning builds deep caramelized flavor that enriches the entire stew.
Can I make this in advance?
Yes. This dish tastes even better the next day as the flavors meld.
Is red wine necessary?
No. You can replace it with extra broth, but wine adds richness and depth.
How do I reduce excess fat?
Skim fat from the surface during cooking or after chilling the stew.
Conclusion
This Slow-Braised Oxtail Stew is the definition of comfort food — rich, warming, and deeply satisfying. The slow cooking transforms tough cuts into luxurious, melt-in-your-mouth bites, wrapped in a silky sauce that begs to be savored. Perfect for sharing, resting, and enjoying again the next day.
