How To Cook Oxtail Stew On The Stove

Cooking oxtail stew on the stove is a fantastic way to create a rich, hearty, and flavorful dish. The slow cooking process helps to tenderize the oxtail, allowing the flavors to meld together beautifully. Here’s a step-by-step guide on how to cook oxtail stew on the stove.

Ingredients

• 2-3 lbs of oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth or water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2-3 potatoes, peeled and chopped (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preparation

• Rinse the oxtail pieces under cold water and pat them dry with paper towels.
• Season the oxtail pieces generously with salt and pepper.

2. Browning the Oxtail

• In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Add the oxtail pieces in batches, being careful not to overcrowd the pot. Brown the pieces on all sides until they develop a deep brown color, about 5-7 minutes per batch. Remove the browned oxtail pieces and set them aside.

3. Sautéing the Vegetables

• In the same pot, add the chopped onions and cook for about 5 minutes until they are soft and translucent.
• Add the minced garlic and cook for another minute until fragrant.
• Add the chopped carrots, celery, and bell pepper. Cook for an additional 5-7 minutes until the vegetables start to soften.

4. Building the Stew

• Stir in the diced tomatoes (with their juice), bay leaves, thyme, and paprika.
• Return the browned oxtail pieces to the pot.
• Pour in the beef broth or water, making sure the oxtail pieces are mostly submerged.

5. Simmering the Stew

• Increase the heat and bring the stew to a boil.
• Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for about 3-4 hours. Stir occasionally and skim off any fat that rises to the surface.

6. Adding Potatoes

• If using, add the chopped potatoes to the pot during the last 45 minutes of cooking. Ensure they are fully submerged in the liquid.
• Continue to cook until the potatoes are tender and the oxtail meat is falling off the bone.

7. Finishing the Stew

• Taste the stew and adjust the seasoning with more salt and pepper if needed.
• Remove the bay leaves and discard them. Garnish the stew with fresh chopped parsley before serving.

Tips for Perfect Oxtail Stew

• The key to tender oxtail is slow cooking. Be patient and allow the stew to simmer for several hours.
• Oxtail is quite fatty, so periodically skim off any excess fat from the surface to keep the stew from becoming greasy.
• For even more flavor, consider making the stew a day ahead. The flavors will meld and intensify as the stew sits.

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