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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.
- 2 tbsp olive oil
- 3-4 lbs oxtails
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 2 tsp fresh ginger grated
- 1 habanero diced
- ¼ tsp allspice ground
- ½ tsp smoked paprika
- ¼ cup tomato paste
- 2 tbsp soy sauce low sodium
- 4-6 cups beef broth low sodium
- 4 sprigs fresh thyme
- 2 bay leaves freshly chopped
- 15 oz lima beans rinsed and drained, or butter beans or white/navy beans
- 1 tbsp cornstarch
- 3 green onions chopped
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.
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.
Calories: 729kcal | Carbohydrates: 23g | Protein: 80g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 249mg | Sodium: 1196mg | Potassium: 865mg | Fiber: 6g | Sugar: 5g | Vitamin A: 356IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 11mg