Oxtail Stew

Oxtail Stew

Prep15minutes minutes

Cook3hours hours 15minutes minutes

Total3hours hours 30minutes minutes

The Best Oxtail Stew Recipe

Oh, oxtail stew! This is a favorite that many people haven’t had the pleasure of tasting. Oxtail meat isn’t easily found in North American grocery stores. Whenever I see it out in my travels, I always grab some even if they weren’t on my weekly dinner list. However, most butcher shops will carry it.

This stew is braised low and slow right on your stovetop with fresh ingredients and rich flavors. I guarantee your whole family will be oxtail superfans after giving this recipe a try!

• Olive oil – Sunflower, safflower, avocado, grape seed, or vegetable oils can be used instead.
• Oxtails – Make sure they’re fully thawed before starting.
• Salt & pepper – Season to taste.
• Onion – White or yellow work best.
• Green onion – Use more or less as per your preference, this is for garnish only.
• Garlic & ginger – Fresh is best!
• Tomato paste – Make sure it’s the paste – not sauce or pureed.
• Habanero – Use more, less, or none as you prefer. You can also use different varieties of peppers depending on your tolerance. One small habanero pepper will provide plenty of spice for this stew.
• Seasonings – Allspice, smoked paprika, thyme, bay leaves.
• Soy sauce – You can also add a bit of Worcestershire if preferred.
• Beef broth – Other types of broth will work, but beef broth will give the deepest flavor.
• Lima beans – Butter beans, or white/navy beans will also work.
• Cornstarch – To thicken your stew.

1. Sear the oxtails: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
2. Sauté: Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
3. Braise: Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours, remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
4. Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion
5. Ingredients
6. ▢2 tablespoon olive oil
7. ▢3-4 pounds oxtails
8. ▢½ teaspoon salt (or to taste)
9. ▢½ teaspoon pepper (or to taste)
10. ▢1 large onion (chopped)
11. ▢6 cloves garli (minced)
12. ▢2 teaspoon fresh ginger (grated)
13. ▢1 habanero (diced)
14. ▢¼ teaspoon allspice (ground)
15. ▢½ teaspoon smoked paprika
16. ▢¼ cup tomato paste
17. ▢2 tablespoon soy sauce (low sodium)
18. ▢4-6 cups beef broth (low sodium)
19. ▢4 sprigs fresh thyme (chopped)
20. ▢2 bay leaves
21. ▢15 ounce lima beans (rinsed and drained, or butter beans or white/navy beans)
22. ▢1 tablespoon cornstarch
23. ▢3 green onions (chopped)
24. INSTRUCIONS
25. Sear the oxtails. Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
26. Sauté onion garlic and spices. Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
27. Braise the oxtails. Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours
28. Add beans and finish cooking: Remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
29. Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.
30. Notes
31. Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or on the stovetop. In a skillet, saucepan, or pot, heat the stew over medium heat. You can add more beef broth if needed. Let everything simmer for 5-10 minutes or until the oxtails are warmed through.
32. Your stew will also last 6-12 months frozen in an airtight container. While it’ll work best to let the stew thaw overnight in the fridge before reheating, you can reheat it straight from the freezer using either the microwave or stovetop.
33. Nutrition Information
34. Serving: 1servingCalories: 729kcal (36%)Carbohydrates: 23g (8%)Protein: 80g (160%)Fat: 35g (54%)Saturated Fat: 13g (81%)Cholesterol: 249mg (83%)Sodium: 1196mg (52%)Potassium: 865mg (25%)Fiber: 6g (25%)Sugar: 5g (6%)Vitamin A: 356IU (7%)Vitamin C: 10mg (12%)Calcium: 80mg (8%)Iron: 11mg (61%