Easy Oxtail Stew
This slow-cooked oxtail stew is tender, savory, and naturally nourishing with onions, carrots, and a rich broth.
Servings: 6
Equipment
- Heavy-bottomed saucepan
- Large Cast Iron Skillet
Ingredients
- 3 pounds oxtail cut into sections
- 4 cups beef broth
- 1.5 cups baby potatoes halved
- 2 celery stalks chopped
- 2 carrots large, chopped
- 1 onion medium, chopped
- 4 garlic cloves minced
- 3 Tbsp tomato paste
- 2 Tbsp olive oil
- 1 Tbsp cornstarch for thickening
- 1 Tsp salt or to taste
- 1/2 Tsp black pepper or to taste
- 6 thyme fresh sprigs
- 2 bay leaves
- 1/2 cup red wine optional, for deglazing and added depth
Instructions
- Pat the oxtail dry with paper towels and season all sides with salt and black pepper.
- Heat the olive oil in a large pot over medium-high heat and sear the oxtail on both sides until browned, about 4-5 minutes per side.
- Pour in the beef broth and add thyme sprigs, bay leaves, and tomato paste. Stir well, cover, and reduce the heat to low. Let it simmer slowly.
- In another pan or skillet, heat some olive oil over medium heat and sauté the onions for 3-4 minutes until softened. Add the garlic, celery, and carrots, cooking for another 2-3 minutes.
- About 45 minutes before the stew is done, add the sautéed vegetables and baby potatoes to the pot. Stir well, cover, and continue cooking until the oxtail is tender and the potatoes are soft.
- Ladle out some of the stew liquid into a small bowl, stir in the cornstarch until smooth, then pour it back into the pot. Let the stew simmer for 5 more minutes until the sauce thickens.
- Remove the bay leaves and thyme sprigs and serve hot over jasmine rice or creamy mashed potatoes.
Video
Notes
- Use medium-sized oxtails for even cooking.
- Trim excess fat to avoid overly fatty gravy.
- Cook on low heat and simmer until you see meat falling off the bone.
- Add butter beans or lima beans for a comforting Jamaican twist.