Braised Oxtail Stew is a hearty, flavorful dish that celebrates slow cooking and the richness of bone-in meat. Oxtail, with its marrow-filled bones and tender meat, transforms into something extraordinary when simmered gently in a savory sauce. The long cooking process allows the meat to become fall-off-the-bone tender, while the sauce develops deep layers of flavor from caramelized vegetables, herbs, and spices.
This dish is more than just food—it is comfort in a bowl. Traditionally enjoyed in Caribbean, African, and Southern cuisines, braised oxtail carries with it a sense of heritage and warmth. The glossy sauce clings to each piece of meat, while the bones enrich the broth with a natural depth that cannot be replicated by boneless cuts. Served with rice, mashed potatoes, or crusty bread, it becomes a complete meal that nourishes both body and spirit.
Cooking oxtail requires patience, but the reward is immense. The process of browning, simmering, and waiting is part of the ritual, and the aroma that fills the kitchen is a promise of the delicious meal to come.
INGREDIENTS:
- 2 pounds oxtail pieces (cut into sections)
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium carrots, chopped
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon thyme (fresh or dried)
- 2 bay leaves
- 1 tablespoon soy sauce (optional, for depth)
- Fresh parsley for garnish
INSTRUCTION:
- Prepare the oxtail: Rinse the oxtail pieces and pat them dry with paper towels. Season lightly with salt and pepper.
- Brown the meat: Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtail pieces in batches, browning them on all sides. This step builds flavor and gives the stew its rich base. Remove the browned oxtail and set aside.
- Sauté vegetables: In the same pot, add onions, garlic, carrots, and bell pepper. Cook until softened and lightly caramelized. Stir in tomato paste and cook for another 2 minutes to deepen the flavor.
- Deglaze: Pour in beef broth and water, scraping the bottom of the pot to release any browned bits.
- Season and simmer: Return the oxtail to the pot. Add paprika, thyme, bay leaves, and soy sauce if using. Stir well. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 2–3 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
- Adjust seasoning: Taste the stew and adjust salt and pepper as needed.
- Serve: Garnish with fresh parsley and serve hot with rice, mashed potatoes, or bread.
SERVINGS:
This recipe yields approximately 4 servings, depending on portion size.
NOTE:
- Browning the oxtail is essential—it locks in flavor and creates a rich base for the stew.
- Slow cooking is the key; rushing the process will leave the meat tough. Allow enough time for the collagen to break down into a silky sauce.
- If the sauce becomes too thick, add a splash of water or broth during cooking.
- Leftovers taste even better the next day, as the flavors continue to develop.
- This dish pairs beautifully with starchy sides that soak up the sauce, making every bite satisfying.
Braised Oxtail Stew is more than just a recipe—it is a celebration of patience, tradition, and flavor. The slow simmering process transforms humble ingredients into a luxurious dish that feels both rustic and refined. Each bite carries the richness of the meat, the depth of the sauce, and the comfort of home cooking.