Oxtail Stew – Jo Cooks
This rich oxtail stew recipe features tender meat stewed in a rich and tasty sauce. Made with incredibly simple step-by-step instructions, this is a recipe you’ll master for your first try, even if it’s your first time working with oxtail.
<img src="https://www.jocooks.com/wp-content/uploads/2020/05/oxtail-stew-1-17.jpg" alt="Aerial shot of oxtail stew
The best oxtail stew recipe Oh,
! This is a favorite that many people have not had the pleasure of trying. Bulltail meat is not easily found in North American grocery stores. Whenever I see it on my travels, I always take some, even if they weren’t on my weekly dinner list. However, most butcher shops will carry it.
This stew is stewed low and slow right on your stove with fresh ingredients and rich flavors. I guarantee your whole family will be a big fan of oxtail after trying this recipe!
What are oxtails?
This ingredient isn’t incredibly popular in North America, but it should be! They are literally cattle tails cut into small pieces. You’ll usually see low, slow stewed oxtails. With this cooking preparation, they become incredibly tender, very similar to short ribs.
So if you like short ribs, you’ll love oxtail! The flavor is rich, fleshy and they will absorb any flavor with which you cook them. Truly a culinary pleasure! If you’ve never had the pleasure of trying oxtail, get ready for a new favorite dish.
- Olive oil: Sunflower, safflower, avocado, grape seed or vegetable oils can be used instead
- Bull’s tails – Make sure they are completely thawed before starting
- Salt and pepper – Season to taste.
- Onion – White or yellow work best.
- Green onion – Use more or less according to your preference, this is just for garnishing.
- Garlic and ginger – Fresh is best!
- Tomato paste – Make sure it’s pasta, not sauce or mash.
- Habanero – Use more, less or none as you prefer. You can also use different varieties of peppers depending on their tolerance. A small habanero pepper will provide plenty of spice for this stew.
- Condiments – Allspice, smoked paprika, thyme, bay leaves.
- Soy sauce – You can also add some Worcestershire if you prefer.
- – Other types of broth will work, but the meat broth will give the deepest flavor.
- Lima Beans – Butter beans or white/white beans will also work.
- Cornstarch – To thicken your stew.
- Sealing oxtails: Heat olive oil in a large braiser or Dutch oven over medium-high heat. Season the oxtails with salt and pepper, and seal them on all sides until golden brown. 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. Add allspice, smoked paprika, soy sauce, tomato paste and cook for 2-3 minutes until pasta is lightly browned.
- Braise: Add the oxtails back to the pot. Add the meat broth, thyme, bay leaves and boil the pot. Lower the heat and cover with a slightly cracked lid. Simmer for 2 hours, remove the lid and add the butter beans, then simmer for another 30-45 minutes without covering.
- Finish: Remove bay leaves and thyme sprigs. Beat the cornstarch with 1 tablespoon of water to create a suspension. Stir the suspension in the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.
<img src="https://www.jocooks.com/wp-content/uploads/2020/05/oxtail-stew-1-21.jpg" alt="a pot filled with oxtail stew with a spoon inside holding a oxtail and
Traditionally, this recipe would be served over “rice and peas,” a dish made with spiced white rice and beans. You can simply serve it over white rice if you are looking for something nice and easy. There will be a lot of flavor in your stew!
You can also serve it over some potatoes, egg noodles or even just enjoy the stew on its own. If you want some variety at the table, I would suggest homemade bread to help absorb that delicious stew along with a refreshing salad. Try these recipes:
- Artisanal bread
- Without kneading pan pan
- avocado Tomato
- kale and quinoa
bread No kneaded bread
salad Tomato salad with
salad <img src="https://www.jocooks.com/wp-content/uploads/2020/05/oxtail-stew-1-19.jpg" alt="Aerial shot of oxtail stew with rice on a plate
How to store Leftovers
Transfer your leftovers to an airtight container and store them in the fridge for 3-4 days. You can reheat in the microwave or on the stove. In a skillet, saucepan or pot, heat the stew over medium heat. You can add more meat broth if necessary. Let everything simmer for 5-10 minutes or until the oxtails heat up.
Your stew will also last 6 to 12 months frozen in an airtight container. While it will work best to let the stew thaw overnight in the fridge before reheating it, you can reheat it directly from the freezer using the microwave or stove.
Other delicious recipes to try
- short slow-cook
- or instant pot meat
- in sweet soy sauce
- Guinness Short ribs stewed
- Braised lamb huts Greek
- chicken thighs stewed
- Hungarian Goulash
ribs Meat stew Clay meat stew
stew Pork stew