beef oxtail

This oxtail stew recipe is hearty, savory and incredibly flavorful!  The beef is so tender and tasty.  This recipe with Jamaican inspired flavors is the best way to prepare oxtail.  The leftovers are even better!

Oxtail Stew Recipe

beef oxtails

sea salt

½ tsp black pepper

olive oil

yellow onion (finely chopped)

tbsp minced garlic

broth (chicken

red wine (or pomegranate juice)

carrots (chopped)

potatoes

tbsp tapioca flour (or cornstarch)

First, season oxtails on both sides with sea salt and pepper.

In a large Dutch oven or pot, add olive oil over medium heat.  Once oil is hot, place oxtails in.

Sear on both sides for 2 to 3 minutes.

Next, add in chopped onion, minced garlic, broth and red wine.  Simmer covered for 2 hours.

After 2 hours, add in chopped carrots and potatoes.  Simmer covered for at least 2 hours, until veggies and meat are tender.  You may need to add slightly more broth as it cooks down.

Just before serving, remove ¼ cup of the broth from the pot.  Mix in a small bowl with tapioca flour.  Then, pour this slurry back into the pot.  Stir to thicken sauce.

Finally, serve!  Remove bones from meat.

This was a delicious stew.  Easy to prepare with little effort.  I used a cast iron dutch oven. Cooked it about 7 hours total and used 4 cups of stock and 1-1/2 cups of a merlot red wine by the time i served it. The meat was super tender and did melt in my mouth.  Served 4 people with about a bowl leftover.  It warmed the heart and soul on a 20 degree November night. Thank you for sharing the recipe.  I was able to find the oxtail in store. About 10 bucks a pound.

This stew is fabulous! The meat is unbelievably tender and the stew itself is so good, I wanted to lick my bowl! Yum!

Oxtails are so overlooked! Love them for making bone broth but gave this stew a try instead this time and wow, it was delicious!

Super simple and my husband really loved it - was a bit scared to attempt oxtail but this was really great to follow. Thank you!

This was so savory! It was the perfect winter comfort food. Thanks for the recipe!

This is so flavorsome! I made some tonight and a massive storm rolled through, it was just perfect eating this while all snuggled up watching the lightning!

This recipe for Traditional Oxtail Stew is as old as the hills, as my mum and grandmother used to say. It&#x27;s a traditional British stew using a very cheap cut of beef, namely oxtail. 

Oxtail has become very popular again recently, after languishing for a while at the bottom of the butcher&#x27;s list. Both my mum and both grandmother&#x27;s used to use it a lot, as it was a cheap and cheerful cut of meat, although classed as offal. 

Oxtail needs a little care when preparing and takes a long time to cook, in order to render it tender, but this is more than made up for in it&#x27;s flavour, which is wonderfully rich and beefy. 

Today&#x27;s recipe for Traditional Oxtail Stew uses wine as the main cooking liquor, but beer is also great, especially dark beers, stouts and porters such as Guinness.

A tip, as oxtail is very fatty, you can either trim most of the visible fat off before cooking, which can be tricky, or cook it ahead of time, allow it to go cold and skim all the fat off the surface then. You just need to gently reheat it then.

If you have any leftovers, allow it to go cold  and strip the meat off the bone, in order to make oxtail soup. 

I hope you enjoy this traditional British recipe, it&#x27;s real comfort food and is fabulous when served with mashed potatoes and steamed greens, such a cabbage.

Traditional Oxtail Stew 

plain flour

Salt and pepper

oxtail,

rapeseed oil

onions,

small trimmed sticks of celery, diced

carrots,

garlic,

tomato puree

bay leaves

herbs

(375cl) of good red wine

beef stock cube

Pre-heat the oven to 180C/160C Fan/350F/Gas mark 4.

Season the flour with the salt and pepper....

Season the flour with the salt and pepper. Toss the oxtail joints in the seasoned flour until they are coated on all sides.

Heat the oil in a large sauté pan...

Heat the oil in a large sauté pan (that has a lid) and brown the oxtail on all sides, do this in batches.

Remove all the browned oxtails from the pan,...

Remove all the browned oxtails from the pan, and set aside.

Add the onions and celery to the pan...

Add the onions and celery to the pan and fry for 2 minutes.

Add the carrots and garlic and fry for...

Add the carrots and garlic and fry for a further 2 minutes, stirring all the time.

The add the herbs and the tomato puree,...

The add the herbs and the tomato puree, and stir well before adding the wine and the beef stock. Stir well and add the oxtail back to the pan.

Season to taste with salt and pepper, place...

Season to taste with salt and pepper, place the lid on the pan and cook slowly in the pre-heated oven for 3 hours, until the meat is meltingly tender and is almost falling off the bone.

Serve the oxtail with plenty of the gravy,...

Serve the oxtail with plenty of the gravy, and with mashed potatoes and steamed seasonal greens.

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Oxtail Stew Recipe

Traditional Oxtail Stew

Top 2 beef oxtail recipes from across the web

The most viewed beef oxtail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Oxtail Stew Recipe

Traditional Oxtail Stew

The most viewed beef oxtail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine