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A hearty and satisfying oxtail stew simmered slowly until the meat is tender and falls right off the bone, cooked with vegetables and a rich, collagen-thickened broth.

Ingredients

Scale
  • 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 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch (for thickening)
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper or to taste
  • 6 fresh thyme sprigs
  • 2 bay leaves
  • 0.5 cup red wine (optional, for deglazing and added depth)

Instructions

  1. Trim any excess fat from the oxtail pieces.
  2. Pat oxtail dry with paper towels and season generously with salt and black pepper on all sides.
  3. Heat olive oil in a large heavy pot over medium-high heat.
  4. Sear the oxtail on all sides until deeply browned, about 4–5 minutes per side.
  5. Pour in beef broth and red wine if using, add thyme sprigs, bay leaves, and tomato paste; stir to combine.
  6. Cover the pot and lower heat to a gentle simmer; braise low and slow until the meat is fork-tender, about 3 hours.
  7. While the oxtail braises, heat olive oil in a skillet over medium heat and cook chopped onion until translucent, about 3–4 minutes; add minced garlic, chopped celery, and chopped carrots and sauté 2–3 minutes.
  8. About 45 minutes before the stew is done, stir in the sautéed vegetables and halved baby potatoes, cover, and continue cooking until the potatoes are tender and the meat falls apart.
  9. Ladle some cooking liquid into a small bowl, whisk in cornstarch until smooth to make a slurry, stir it back into the pot, and simmer until the sauce thickens, about 3–5 minutes.
  10. Remove bay leaves and thyme sprigs from the stew before serving.

Notes

Cook low and slow for tender meat to melt collagen and achieve silky, juicy texture., Sear the oxtail first to build deep, rich flavor in the broth., Make ahead: stew tastes better the next day as flavors deepen; can be refrigerated for up to 4 days or frozen for up to 3 months., Skim excess fat after chilling for a lighter, less greasy stew., Use a cornstarch slurry to thicken the broth smoothly without lumps., Serve suggestions: jasmine rice, creamy mashed potatoes, crusty bread, or butter beans; can add roasted broccoli or grilled cauliflower for freshness.

Nutrition

Find it online: https://cookingcrumbs.com/oxtail-stew/