Oxtail Stew Recipe

Ingredients

• 2–3 pounds oxtails
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2–3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves
• 2–3 carrots, chopped
• 2–3 stalks celery, chopped
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes (optional)
• 1 cup red wine (optional)
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon allspice (optional)
• 1 tablespoon brown sugar (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Oxtails:

• Rinse the oxtails and pat them dry. Season generously with salt and pepper.

1. Brown the Oxtails:

• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtails in batches and brown them on all sides. Remove and set aside.

1. Sauté Aromatics:

• In the same pot, add the onions, garlic, carrots, celery, and bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.

1. Add Liquid and Seasonings:

• If using red wine, pour it into the pot to deglaze, scraping up any browned bits. Let it simmer for a few minutes. Then, add the diced tomatoes, beef broth, Worcestershire sauce, thyme, bay leaves, allspice, and brown sugar. Stir to combine.

1. Return the Oxtails:

• Add the browned oxtails back to the pot. Bring to a boil, then reduce the heat to low. Cover and let simmer for about 2-3 hours, or until the oxtails are tender and the meat is falling off the bone. Stir occasionally and add more broth or water if needed.

1. Final Touches:

• Once the oxtails are tender, taste the stew and adjust seasoning as needed. Remove bay leaves and thyme stems.

1. Serve:

• Serve the oxtail stew over rice, mashed potatoes, or with crusty bread. Garnish with fresh parsley.

Tips

• You can also add other vegetables like potatoes or peas during the last 30 minutes of cooking.
• This stew tastes even better the next day, as the flavors meld together.

Enjoy your delicious oxtail stew!