How To Cook Oxtail Stew

Oxtail stew is a rich and hearty dish that transforms tough oxtail meat into tender, flavorful bites. This comforting stew combines slow-cooked oxtail with vegetables and aromatic herbs, creating a satisfying meal perfect for chilly days. Learn how to cook oxtail stew with our step-by-step guide.

How to Cook Oxtail Stew

Ingredients

• 1.5 kg oxtail, cut into pieces
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons cooking oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Oxtail
   • Pat the oxtail pieces dry with paper towels.
   • Season them generously with salt and pepper, then coat them evenly with flour.
2. Brown the Oxtail
   • Heat the cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Working in batches, brown the oxtail pieces on all sides until deeply caramelized. This step adds flavor to the stew. Transfer the browned oxtail pieces to a plate and set aside.
3. Saute Vegetables
   • In the same pot, add the chopped onion, minced garlic, carrots, and celery.
   • Saute for about 5 minutes until the vegetables begin to soften and the onion turns translucent.
4. Simmer with Liquids and Seasonings
   • Return the browned oxtail pieces to the pot.
   • Pour in the beef broth and red wine (if using).
   • Add bay leaves, dried thyme, and paprika.
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2.5 to 3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and skim off any foam or fat that rises to the surface.
5. Add Potatoes and Finish Cooking
   • Add the cubed potatoes to the stew during the last 30 minutes of cooking.
   • Continue simmering until the potatoes are tender and the stew has thickened to your desired consistency.
   • Remove the bay leaves from the stew.
   • Serve the oxtail stew hot, garnished with fresh parsley if desired. This dish pairs well with crusty bread, rice, or mashed potatoes.

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