Oxtail stew is a rich and hearty dish, perfect for cozy dinners. Made from slow-cooked oxtail, it becomes incredibly tender, creating a savory broth full of deep flavors. This stew has roots in traditional comfort cooking, often served on cold days to warm the soul. 
Though it may take a bit of time, every minute is worth it as the oxtail softens and releases its juices, making a sauce that’s thick and delicious. With basic ingredients like vegetables, broth, and spices, this is a comforting dish that's easy to make and a pleasure to eat.
Why This Recipe Works
Oxtail stew stands out because it uses the flavorful oxtail cut, which is rich in fat and collagen. When cooked slowly, the oxtail breaks down, giving the stew a smooth, almost creamy texture that no other cut of meat can achieve. The flavors develop over time, with the oxtail enriching the broth, making it ideal for a warm and satisfying meal.
This recipe is a great choice for anyone who loves a meal with depth. The ingredients are simple, and it’s easy to customize with your favorite vegetables and spices. Despite its simplicity, oxtail stew has a gourmet feel, making it a go-to recipe for impressing friends or enjoying a special family meal. Once you try it, you’ll understand why this classic dish has been beloved for generations.
Ingredients
Oxtail: The star of the dish, known for its rich, gelatinous meat that becomes tender when slow-cooked. You can substitute with beef shank or short ribs if oxtail is unavailable.
Carrots: Adds a natural sweetness and soft texture to the stew. You can substitute with parsnips or sweet potatoes for a different flavor.
Onion: Provides a base flavor and enhances the richness of the stew. Shallots can be used as a milder substitute.
Garlic: Adds depth and a savory punch. Garlic powder can be used in a pinch, but fresh garlic is best.
Beef Broth: Forms the flavorful liquid for the stew. You can use vegetable or chicken broth if needed, but beef is ideal for depth.
Tips
- Brown the oxtail before simmering to enhance the flavor of the stew.
- Cook the stew slowly for tender, fall-off-the-bone meat.
- Skim off any excess fat that rises to the top for a lighter stew.
- Add herbs like thyme or bay leaves for extra flavor.
- Let the stew sit overnight in the fridge to intensify the flavors.
How to Serve
Oxtail and carrot stew is a hearty, flavorful dish perfect for cold days or when you want a comforting, rich meal. The tender oxtail and sweet carrots pair beautifully with the savory broth, making it ideal for serving with crusty bread or over a bed of rice. The thick, hearty stew is satisfying on its own or with simple side dishes to complement the flavors.
- Serve the stew over creamy mashed potatoes to soak up the rich gravy.
- Pair with a side of steamed rice or couscous for a complete meal.
- Enjoy with a slice of crusty bread to dip into the flavorful broth.
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Oxtail Stew
Ingredients
- 2 lbs oxtail cut into pieces
- 4 carrots peeled and chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 2 tablespoons vegetable oil
- 1 teaspoon thyme optional
- Salt and pepper to taste
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Brown the oxtail pieces on all sides, then remove and set aside.
- In the same pot, add the chopped onion and garlic, cooking until soft and fragrant.
- Return the oxtail to the pot and add the carrots, thyme, salt, and pepper.
- Pour in the beef broth, ensuring the meat is mostly covered, and bring to a boil.
- Lower the heat, cover, and simmer for 3 hours or until the oxtail is tender and the meat is falling off the bone. Stir occasionally.
- Taste and adjust seasoning if needed. Serve hot.
Nutrition
Notes
• Cook the stew slowly for tender, fall-off-the-bone meat.
• Skim off any excess fat that rises to the top for a lighter stew.
• Add herbs like thyme or bay leaves for extra flavor.
• Let the stew sit overnight in the fridge to intensify the flavors.
perfect recipe