Here’s a rich, comforting way to cook oxtail—slow and tender so it falls off the bone 🍲
🍖 Braised Oxtail Stew
Ingredients
- 3–4 lb (1.4–1.8 kg) oxtail, trimmed
- Salt & pepper
- 2 tbsp oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1–2 bay leaves
- 1 tsp thyme (fresh or dried)
- ½ tsp black pepper
- Optional: chili pepper, ginger, or allspice (for Caribbean-style flavor)
👩🍳 Instructions
- Brown the oxtail
Season well with salt and pepper. Heat oil in a heavy pot and brown oxtail on all sides. Remove and set aside. - Build the flavor
In the same pot, sauté onion, carrots, and celery until softened.
Add garlic and tomato paste; cook 1–2 minutes. - Braise
Return oxtail to the pot. Add broth, bay leaves, thyme, and spices.
Bring to a gentle simmer. - Cook low & slow
Cover and simmer on low for 3–4 hours, or until meat is very tender and pulling away from the bone.
(Oven option: 160°C / 325°F for 3–3½ hours.) - Finish
Skim excess fat if needed. Adjust seasoning. Simmer uncovered 15 minutes to thicken.
🍽️ Serve With
- Mashed potatoes
- Rice or rice & peas
- Polenta
- Crusty bread
🌟 Tips
- Oxtail tastes even better the next day.
- For thicker sauce, mash a few carrots into the broth.
- Slow cooker: 8–10 hours on low after browning.
If you want, I can share a Caribbean-style oxtail, pressure-cooker version, or tips for reducing excess fat.
