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.
The Best Oxtail Stew Recipe
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 You’ll Need
- 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.
Other Delicious Recipes To Try
- 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
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Oxtail Stew
Equipment
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 onion garlic and spices. 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 the oxtails. 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
- Add beans and finish cooking: 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.
Video
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.
This recipe was DEEEELICIOUS! No modifications needed. I used Lima beans. I’m excited to make this again!
So glad you liked it!
Excellent recipe! No modifications needed. Perfect flavors – spot on.
I did not know exactly what to expect when I saw the oxtail at Fresh Market. The butcher told me in no uncertain terms that it was excellent, but the key was to ensure slow and low cooking. He was right and this recipe is outstanding. The entire family loves it.
We eat Oxtails quite a bit in Jamaica where I’m from. They are cooked similar to the instructions in your recipe but the herbs/spices are a little different. That being said I may give your recipe a try. Will let you know how it works out! 🙂
Looking forward to your review. 🙂
Can the oxtail stew be done in a slow cooker.
I haven’t tried myself but I would cook it 6 to 8 hours on low in the slow cooker. I would still sear the oxtails as instructed then add the rest of the ingredients.
This stew looks so good and cannot wait to make this! I love trying new
recipes. Thank you again!
Can this be adapted to either a slow cooker or instant pot? If so, can you give directions please? Also, if I want to adapt it so it’s not too spicy, should I leave out the habanero?
I haven’t tried myself but they would probably take about 40 minutes in the instant pot or 6 to 8 hours on low in the slow cooker. I would still sear the oxtails as instructed then add the rest of the ingredients.
Oxtail is one of my favorites but it’s gotten sooo expensive (even before the pandemic) that I can’t afford to purchase it. I would love to try you recipe but I’m going to have to start a small change fund and maybe by Christmas have enough for a treat.
This recipe was a winner! Dinner was a cinch cz i took just 30 minutes to do prep, browning and adding in the rest of the ingredients. I put it in the oven at 180 degrees Celsius to braise over 2.5 hours instead of stove top. This will be my go-to recipe for oxtail stew from now on. 💕
So glad you like it, Zie!
I loved this recipe so much. It is spicy and comforting.
My husband was a butcher for many years. Now friends/family ask him to cut up beef (whole steer/cow). Nobody wants the “tail”, so we always have oxtails in the freezer. This is the best oxtail stew recipe I’ve found. I use all the ingredients as listed. The only thing I do is cook them a little longer (about 1 to 1-1/2 hours longer) so I can pick the meat off the bones and discard the bones along with any pieces of fat. I allow the liquid to cool so that the grease floats to the top and I can skim it off. I reheat the liquid, stir in the slurry, and then return the meat (and beans) to the pot. Delish served with plain white rice.
I made this for New Years and everyone raved about it. Mulțumesc for sharing such delicious recipes here.
Cu placere!