Oxtail Stew
This Oxtail Stew is rich, deeply flavorful, and fall-apart tender every time. Slow braised with spices, beans, and a glossy sauce, it’s worth the wait.
Servings: 6
Calories: 729kcal
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 chopped
- 2 bay leaves
- 15 ounce lima beans rinsed and drained, or butter beans or white/navy beans
- 1 tablespoon cornstarch
- 3 green onions chopped
Instructions
- 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.
- 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.
- 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.
- 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
Notes
- Low and slow is key: Keep the stew at a gentle simmer, not a boil, so the meat turns tender instead of tough.
- Don’t rush it: If the oxtail isn’t falling apart yet, it simply needs more time.
- Brown the meat well: That deep sear builds the base flavor for the entire stew.
- Adjust the heat: Use more or less habanero depending on how spicy you like it.
- Skim the fat if needed: You can remove excess fat from the surface during or after cooking for a lighter finish.
- Thicken the sauce if needed: Let it simmer uncovered at the end or use a small cornstarch slurry.
- Make ahead friendly: Tastes even better the next day once the flavors have had time to develop.
Nutrition
Serving: 1serving | Calories: 729kcal | Carbohydrates: 23g | Protein: 80g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 249mg | Sodium: 1210mg | Potassium: 894mg | Fiber: 6g | Sugar: 5g | Vitamin A: 360IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 12mg
