Oxtail Stew Recipe: Rich, Hearty & Fall-Off-the-Bone Tender

Imagine a meal so comforting and deeply flavorful, it warms you from the inside out. This Oxtail Stew delivers exactly that experience. Oxtail, a surprisingly rich and versatile cut, transforms into fall-off-the-bone tender meat through slow cooking. The result is a satisfying, hearty meal that’s perfect for chilly evenings and guaranteed to impress.

Why You’ll Love This Oxtail Stew

This incredible slow-cooked Oxtail Stew will quickly become a favorite in your kitchen.

• Deep, Umami-Rich Flavor: The oxtail, red wine, and slow braise create an incredibly profound and savory taste.
• Fall-Off-The-Bone Tender Meat: Hours of gentle simmering make the meat unbelievably tender and succulent.
• Hearty, Comforting Winter Dish: It’s the ultimate cozy meal for cold weather, filling and deeply satisfying.
• Impressive for Special Occasions: The rich flavor and presentation make it suitable for guests, yet it’s beginner-friendly.
• Mostly Hands-Off Cooking: After initial searing, the stew largely cooks itself, leaving you free.

Ingredients

Making a delicious Oxtail Stew requires a few key ingredients to build its signature deep flavor. Gather these items for a truly satisfying meal that’s rich and tender.

• 3 pounds (1.3 kg) oxtails with separated joints
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil, plus more for roasting the vegetables
• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 celery rib, chopped
• 3 whole cloves garlic, peel still on
• 1 bay leaf
• Pinch thyme
• 2 cups (475 ml) stock (chicken or beef)
• 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
• 2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
• 2 turnips or rutabagas, cut into 1-inch pieces
• Fresh parsley, chopped

Notes & Substitutions

• Oxtails: Source high-quality, pre-cut oxtail joints from a reputable butcher for the best flavor.
• Stock: Homemade beef stock is ideal, but a good quality store-bought beef or chicken stock works well.
• Root Vegetables: Feel free to substitute with other hearty vegetables like potatoes, sweet potatoes, or even taro.
• Aromatics: Fresh rosemary or marjoram can add lovely depth. Use them sparingly, as a little goes a long way.
• Spices: A pinch of allspice or mace can elevate the stew’s warmth and complexity.

Equipment

You’ll need a few essential kitchen tools to create this hearty Oxtail Stew. Each piece helps achieve perfect results, making the cooking process smooth and enjoyable.

• 6-quart Dutch oven: Ideal for slow braising and even heat distribution.
• Large roasting pan: For perfectly caramelizing your root vegetables.
• Fine-mesh strainer: To separate solids from the rich cooking liquid.
• Fat separator (optional): Makes skimming fat much easier.
• Tongs: Useful for handling hot oxtails and vegetables.
• Rubber spatula: For scraping and pressing solids through the strainer.

Instructions For The Best Oxtail Stew

Mastering this Oxtail Stew recipe is easy with our step-by-step guide. Follow along carefully to create a dish that’s rich in flavor and wonderfully tender.

Step 1: Brown the Oxtails

Pat the oxtails thoroughly dry with paper towels. Season them generously all over with kosher salt and freshly ground black pepper. Heat 1 tablespoon of olive oil on medium to medium-high heat in a 6-quart Dutch oven.

Working in batches to avoid crowding the pan, sear the oxtails until deeply golden brown on all sides. Use tongs to remove the browned oxtails to a plate, setting them aside. This browning step is crucial for developing deep flavor in the final Oxtail Stew.

Step 2: Sauté the Aromatics

Add the chopped yellow onion, large carrot, and celery rib to the same Dutch oven, using the residual fat from browning the oxtails. Cook for a few minutes over medium heat until the onions become softened and translucent. This builds a flavorful base for the stew.

Step 3: Simmer the Stew

Return the browned oxtails to the pot. Add the whole garlic cloves (peel on), bay leaf, a pinch of thyme, and half a teaspoon of salt. Pour in the 2 cups of stock and bring the liquid to a gentle simmer. Reduce the heat to low, cover the Dutch oven tightly, and cook for 3 hours, or until the meat is fork-tender.

Step 4: Prepare Roasted Root Vegetables

About 1 hour before the meat is done cooking, preheat your oven to 350°F (175°C). In a large roasting pan, toss the 1-inch segments of carrots, parsnips, and turnips (or rutabagas) with a drizzle of olive oil.

Season the vegetables well with salt and pepper. Roast the vegetables in the preheated oven for 1 hour, or until they are tender and lightly browned.

Step 5: Skim the Fat (Optional)

Once the oxtail meat is tender, carefully remove the cooked oxtails from the cooking liquid and set them aside. You can skim the fat off the top of the liquid with a spoon, or use a fat separator for ease.

For the best results, chill the cooking liquid overnight in the refrigerator (after it has cooled to room temperature). The next day, simply scrape the solidified fat from the chilled stew.

Step 6: Reduce Liquid and Combine

Pour the cooking liquid through a fine-mesh strainer into a clean bowl, using a rubber spatula to press against any vegetable solids caught in the strainer. Discard the solids.

Return the strained liquid to the Dutch oven and simmer gently over medium heat until the liquid reduces by half, intensifying its flavor. Then, add the oxtails and the roasted vegetables back into the pan.

Heat gently on low heat for an additional 30 minutes to allow all the flavors to meld together beautifully. Stir in fresh chopped parsley just before serving this wonderful Oxtail Stew.

Pro Tips & Troubleshooting

• Browning Meat: Don’t skip browning the oxtails. It’s crucial for developing the deep, complex flavor that defines this stew.
  
• Don’t Overcrowd: Sear the oxtails in batches. Overcrowding the pan will steam the meat instead of browning it, reducing flavor development.
  
• Liquid Level: Ensure the oxtails are mostly submerged in the braising liquid. This guarantees even cooking and tenderness.
  
• Fat Management: Skimming the fat significantly improves the taste and texture of your final stew, making it less greasy.
  
• Patience is Key: Slow cooking is essential for breaking down the tough connective tissues in oxtail, ensuring fall-off-the-bone tenderness.
  
• Seasoning: Always taste and adjust salt and pepper at the end. Different stocks and wines can impact final seasoning needs.

Serving, Storage, & Variations

Serving Suggestions

Serve your hearty oxtail stew over creamy mashed potatoes to soak up all the rich gravy. It’s also delicious with plain white rice, soft polenta, or wide pasta noodles. Offer a side of warm, crusty bread to ensure no drop of that flavorful sauce goes to waste. Garnish with a sprinkle of extra fresh parsley for a touch of color and freshness.

Storage & Make-Ahead

This oxtail stew is perfect for making ahead; the flavors only deepen with time. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Recipe Variations

• Spicy Kick: Add 1-2 sliced jalapeños or a dash of your favorite hot sauce like Sriracha during the last hour of simmering.
• Herbal Blend: Experiment with a blend of fresh bay leaves, thyme, and a sprig of rosemary for an enhanced aromatic profile.
• Root Variety: Feel free to use other seasonal root vegetables like potatoes, sweet potatoes, or celeriac instead of turnips.
• Beer Braise: Substitute the red wine with a dark ale or stout for a different, malty depth of flavor.

Nutrition Information

Enjoy the benefits of this protein-rich oxtail stew, a satisfying meal that also provides essential nutrients.

Note: Nutrition values are estimated per serving and can vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Conclusion

This homemade Oxtail Stew offers the ultimate comfort and satisfaction in a single pot. With its deeply rich flavor and meat that practically melts in your mouth, it’s a truly rewarding dish to prepare.

Don’t be intimidated by the cook time; the hands-off nature makes it perfect for busy schedules. Whip up this incredible Oxtail Stew today and savor a meal that warms the soul. Did you love this recipe? Let us know with a rating and review!

Jake

Oxtail Stew

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This hearty Oxtail Stew brings together fall‑off‑the‑bone tender oxtail meat, root vegetables, and a rich, deeply flavored braising liquid for a comforting, winter‑ready meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 728

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 lb oxtails, separated joints
• kosher salt and freshly ground black pepper, to taste
• 1 tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 celery rib, chopped
• 3 clove garlic (whole cloves, peel on)
• 1 leaf bay leaf
• pinch of thyme
• 2 cup stock (chicken or beef)
• 2 carrots, cut into 1‑inch segments
• 2 parsnips, cut into 1‑inch segments
• 2 turnips (or rutabagas), cut into 1‑inch pieces
• fresh parsley, chopped

Equipment

• 6‑quart Dutch oven for slow braising the oxtails
• large roasting pan for roasting root vegetables
• Fine‑mesh strainer to strain the braising liquid
• tongs for handling oxtails
• rubber spatula for pressing solids through strainer

Method

 

1. Pat the oxtails dry and season all sides with salt and pepper. Heat the olive oil in a 6‑quart Dutch oven over medium‑high heat and sear the oxtails in batches until deeply browned. Remove and set aside.
2. In the same pot, add the chopped onion, carrot and celery. Sauté until the onions are softened and translucent.
3. Return the oxtails to the pot. Add the garlic cloves, bay leaf, thyme, half‑teaspoon salt and the stock. Bring to a gentle simmer, cover tightly and cook on low for about 3 hours or until meat is fork‑tender.
4. About one hour before the end, toss the carrots, parsnips and turnips with a drizzle of olive oil and roast at 350°F (175°C) until tender and lightly browned. Then add them into the stew.
5. Remove the oxtails and strain the cooking liquid through a fine‑mesh strainer, discarding solids. Return the liquid to the pot and simmer until reduced by half, then add the oxtails and roasted vegetables back in and gently heat for 30 minutes. Stir in parsley before serving.

Nutrition

Calories: 728kcalCarbohydrates: 19gProtein: 65gFat: 36gSaturated Fat: 13gCholesterol: 211mgSodium: 338mgPotassium: 1323mgFiber: 4gSugar: 7gCalcium: 112mgIron: 5mg

Notes

• Slow braising is key for tenderness; searing first builds flavor.

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