This rich Oxtail Stew recipe features tender meat braised in a rich and flavorful gravy. Made with incredibly straightforward step-by-step instructions, this is a recipe you will master for your first try even if it’s you’re first time working with oxtail.
Oh, oxtail stew! This is a favorite that many people haven’t had the pleasure of tasting. Oxtail meat isn’t easily found in North American grocery stores. Whenever I see it out in my travels, I always grab some even if they weren’t on my weekly dinner list. However, most butcher shops will carry it.
This stew is braised low and slow right on your stovetop with fresh ingredients and rich flavors. I guarantee your whole family will be oxtail superfans after giving this recipe a try!
What are oxtails?
This ingredient isn’t incredibly popular in North America, but it should be! They’re quite literally just cattle tails cut into small pieces. You’ll typically see oxtails braised low and slow. With this cooking preparation, they become incredibly tender, very similar to short ribs.
So if you like short ribs, you’ll love oxtail! The flavor is rich, beefy, and they’ll soak up any flavors you cook them down with. Truly a culinary treat! If you have never had the pleasure of trying oxtail, get ready for a new favorite dish.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Olive oil – Sunflower, safflower, avocado, grape seed, or vegetable oils can be used instead.
- Oxtails – Make sure they’re fully thawed before starting.
- Salt & pepper – Season to taste.
- Onion – White or yellow work best.
- Green onion – Use more or less as per your preference, this is for garnish only.
- Garlic & ginger – Fresh is best!
- Tomato paste – Make sure it’s the paste – not sauce or pureed.
- Habanero – Use more, less, or none as you prefer. You can also use different varieties of peppers depending on your tolerance. One small habanero pepper will provide plenty of spice for this stew.
- Seasonings – Allspice, smoked paprika, thyme, bay leaves.
- Soy sauce – You can also add a bit of Worcestershire if preferred.
- Beef broth – Other types of broth will work, but beef broth will give the deepest flavor.
- Lima beans – Butter beans, or white/navy beans will also work.
- Cornstarch – To thicken your stew.
How to make oxtail stew
- Sear the oxtails: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
- Sauté: Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
- Braise: Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours, remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
- Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.
How to serve oxtail stew
Traditionally, this recipe would be served over “rice and peas”, a dish made with spiced white rice and kidney beans. You can simply serve it over white rice if you’re looking for something nice and easy. There will be plenty of flavor in your stew!
You can also serve it over some potatoes, egg noodles, or even just enjoy the stew all on its own. If you’d like some variety on the table I would suggest homemade bread to help soak up that delicious stew along with a refreshing salad. Give these recipes a try:
- Rye Bread
- No Knead Bread
- Artisan Bread
- No Knead Skillet Bread
- Chickpea Tomato Salad
- Avocado Tomato Salad
- Kale and Quinoa Salad
How to store leftovers
Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or on the stovetop. In a skillet, saucepan, or pot, heat the stew over medium heat. You can add more beef broth if needed. Let everything simmer for 5-10 minutes or until the oxtails are warmed through.
Your stew will also last 6-12 months frozen in an airtight container. While it’ll work best to let the stew thaw overnight in the fridge before reheating, you can reheat it straight from the freezer using either the microwave or stovetop.
Did you love this recipe? Try these:
- Slow Cooker Short Ribs
- Crockpot Beef Stew or Instant Pot Beef Stew
- Braised Pork in Sweet Soy Sauce
- Guinness Braised Short Ribs
- Braised Lamb Shanks
- Braised Greek Chicken Thighs
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Oxtail Stew
Ingredients
- 2 tablespoon olive oil
- 3-4 pounds oxtails
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 2 teaspoon fresh ginger grated
- 1 habanero diced
- ¼ teaspoon allspice ground
- ½ teaspoon smoked paprika
- ¼ cup tomato paste
- 2 tablespoon soy sauce low sodium
- 4-6 cups beef broth low sodium
- 4 sprigs fresh thyme
- 2 bay leaves freshly chopped
- 15 ounce lima beans rinsed and drained, or butter beans or white/navy beans
- 1 tablespoon cornstarch
- 3 green onions chopped
Instructions
- Sear the oxtails: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
- Sauté: Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
- Braise: Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours, remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
- Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.
Recipe Notes
- Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or on the stovetop. In a skillet, saucepan, or pot, heat the stew over medium heat. You can add more beef broth if needed. Let everything simmer for 5-10 minutes or until the oxtails are warmed through.
- Your stew will also last 6-12 months frozen in an airtight container. While it’ll work best to let the stew thaw overnight in the fridge before reheating, you can reheat it straight from the freezer using either the microwave or stovetop.
First time making oxtail stew and it turned out well. Haven’t served it yet to the 92 year old who requested it! Thanks
When I say that this recipe was ON POINT! I mean just that! It was a hit!
Thanks, Dominique! Glad you enjoyed it!
Straight Fire recipe.
Hi Jo:
Re: Oxtail; Stew…
Lovely. This is a Caribbean favourite. We have many, many Caribbean families in Toronto; and quite a few grocers/butcher shops, as demographics dictate…. I frequently shop for (foodstuff) Goat meat, Oxtail and some vegetables, etc. which are more prevalent in dedicated ethnic shops. We can’t always get specific items in larger supermarkets
and frankly, I love the educational shopping experience.
This recipe looks amazing. I’ve made my grocery list and will make it tonight. Also, I wonder why you have a hard time finding oxtail? I’ve seen them sold all over the country.
Different locations, different areas. Sometimes harder to find than others.
Finding oxtails is no problem, affording them is.
So tasty and absolutely perfect! I never would have thought to uses these spices with oxtail, especially the ginger. Sooo Good!! When I ask my 10 year old what he wants for dinner he always tell me to “just make something from Jocooks, everything she makes is good!!
I’m surprised not to see any red wine. Most oxtail recipes call for it. Have you used red wine in this one before?
No, I haven’t, but you could replace some of the beef broth with some red wine if you wanted to.
This looks amazing. I am not a fan of lime beans. Do you know if I could sub another bean?
Butter beans, or white/navy beans will also work.
I did a huge batch a out 14 pounds of oxtails. It was amazing! Felt just plain rice was not worthy of this indulgent dish. So I complimented it with garlic parmesan risotto. To soak up the juices I had picked up a loaf of artisan salt crusted rosemary bread.
This might be the best dish I’ve made so far! Bless that habanero for adding a low and gentle heat. My only change was stewing for 3.5 – 4 hours to get the meat just right, then removing from the pot and reducing the gravy because I didn’t want to use cornstarch.
I just made oxtail stew. I plan to try this recipe since it has some spices that I didn’t think of using.
I made this recipe several months ago and I am going to make it again tomorrow for Sunday dinner. I was taught to make oxtail by my Caribbean family and I have to say I love your version better. It’s very tasty.
Well, I’m really happy to hear this. 🙂
Hi, would this be just as good using a Crock-Pot?
Absolutely!
The secret to a superb oxtail stew is in the stock. Make your own or at least enhance the bought stock. Better still is have a meat stock always bubbling away using your offcuts and waste.
For sure! Our blog is meant to keep meals nice and easy while simultaneously delicious, especially in times like these. You can use your own homemade stock or store-bought. No judgement from us how you enjoy your dinner!
Here in Gulfcoast Florida we have a ready supply of oxtails in all of the groceries. Florida has a huge Hispanic population as well as a lot of Caribbean folks as well and all of them use oxtails so they are plentiful here. As native I have been eating oxtails all of my life here in Florida. I will try this recipe tnight! It is not one I have made before so I look forward to it.
We hope you love it! I’m so jealous oxtails are so easy for you to get 😋
I love oxtails and will definitely make this and know it will be delicious. Are the beans dried or canned?
The beans are canned! Enjoy 🙂
Oxtail are/have been quite popular in North America. Good recipe. Thanks for sharing.
My pleasure!