oxtail recipe

This rich Oxtail Stew recipe features tender meat braised in a rich and flavorful gravy. Made with incredibly straightforward step-by-step instructions, this is a recipe you will master for your first try even if it&#039;s you&#039;re first time working with oxtail.

Oxtail Stew

olive oil

oxtails

salt (or

½ teaspoon pepper (or

onion

garlic (minced)

ginger

habanero (diced)

allspice (ground)

½ teaspoon smoked paprika

tomato paste

soy sauce (low sodium)

beef broth (low sodium)

thyme (chopped)

bay leaves

lima beans (rinsed and drained, or butter beans

cornstarch

green onions (chopped)

allspice

bay leave

beef broth

Thyme (pronounced like 'time') is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.

thyme

lima bean

Sear the oxtails:

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.

Sauté:

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.

Braise:

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

Add beans and finish cooking:

Add beans and finish cooking: Remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.

Finish:

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.

https://content.jwplatform.com/videos/Zf2e7qHw.mp4

This rich Oxtail Stew recipe features tender meat braised in a rich and flavorful gravy. Made with incredibly straightforward step-by-step instructions, this is a recipe you will master for your first try even if it's you're first time working with oxtail.

This foolproof recipe for braised oxtail is comfort food in a bowl. Serve the tender beef and veggies as-is or alongside a buttery, crusty loaf of bread.

Braised Oxtail Recipe

tbsp oil

lb oxtail

lb baby potatoes

carrots

tbsp salt

tsp pepper

water

Prep

Preheat oven to 350°F. Chop the carrots, onion and potatoes into bite-sized pieces. Set them aside.

Brown

Preheat a Dutch oven with olive oil on medium-high heat. Brown the oxtail on all sides until it&#39;s golden brown.

Season

Season the beef generously with salt and pepper. Add the veggies and bay leaves into the pot.

Bake

Cover the Dutch oven with the lid and bake the oxtail for at least 2 hours (you can bump this up to 3 hours if you have the time). You&#39;ll know they&#39;re ready when the oxtails fall off the bone easily. Enjoy!

This smoked oxtail recipe combines the best of Southern barbecue and soul food, delivering tender, smoky, flavorful meat. 

Smoked Oxtail

Soul Food Seasoning (or your favorite BBQ rub)

Preheat your smoker to 275°F or set up your grill for indirect cooking.

Once the smoker is ready, add your preferred smoking wood for flavor.

Generously sprinkle soul food seasoning over the oxtails, ensuring an even coating.

Place the seasoned oxtails on the smoker for 1 hour. Flip them and continue smoking for an additional hour or until the desired bark is achieved.

While the oxtails are smoking, bring the beef broth to a boil in a pot.

Once the broth is boiling, gently transfer the smoked oxtails into the pot. Lower the heat to a simmer and cook until the oxtails are tender enough to fall off the bone.

Plate the oxtails and, if desired, ladle some of the flavorful broth over them.

I love oxtail in all forms, but this smoked version was out of this world. The cooking method was perfect for an expensive cut as I like to get the most flavor out of it.

I love slow cooked meat, and wow...these smoked oxtails were super flavorful and so tender! I served mine with a side of collard greens and they were perfect for Sunday dinner.

I made you smoked oxtail recipe using cajun seasoning instead and it came out perfect. Everybody loved the smoky flavor and the meat got super tender! I'm going to try the recipe again with your Soul Food seasoning, too!

Rabo de Toro is a Spanish oxtail stew that takes long cooking at a low temperature. The red wine, sherry and vegetables create a decadent gravy.

Rabo de Toro

milliliters (2 tbsp) vegetable oil

2kg (4lbs) oxtail, segmented and excess fat trimmed

onions,

garlic cloves,

carrots,

celery sticks, washed and chopped

1kg (2lbs) tomatoes, washed and chopped

milliliters (3 cups) red wine

milliliters (1 cup) dry sherry

(2 ounces) parsley, washed and chopped

Preheat the oven to 180°C / fan 160°C / 356°F / gas mark 4.

Heat the oil over a high heat in a large oven proof pot.

Brown the oxtail all over. It’s best to do it in batches. Set the oxtail aside.

Continuing using the same pot, lower the heat and add the onions, stirring vigorously to soak up all the fats. Fry for about 3 minutes, or until softened and translucent.

Add the garlic, carrots and celery to the onions. Stir fry for about another 5 minutes, sweating the vegetables.

Add the tomatoes, and cook for another 5 minutes until a very chunky sauce forms.

Tip the oxtail in with the vegetables and stir.

Turn the heat up to high then pour in the red wine. Let it bubble for 3 minutes.

Add the sherry and bay leaves, cook for another 2 minutes.

At this point you have to check the level of liquid in the pot because you don’t want it to dry out while cooking. Add enough water that all ingredients are barely covered. Continue cooking until a bubbling point is reached.

Place the lid on the pot and transfer to the oven.

Check the liquid level every hour or so and add a splash of water if required.

Lower the temperature to 160°C / fan 140°C / 320°F / gas mark 3, add the parsley and stir, then cook for another 1½ hours.

Fish out the oxtail and pieces of meat that fell off because it’s so tender. Set aside.

Get a large bowl or pot and sieve the remaining contents. The goal is to separate the vegetables and bay leaves from the sauce.

Give the vegetables a squeeze to get as much of the juices out as possible, then discard them. What you’ll be left with is a rich, dark and glossy gravy.

Tip the oxtail back into the sauce, stir and gently reheat before serving.

Serve immediately, with chunky potato wedges - tapas-style. Enjoy!

My favourite tapas is anything with Chorizo in it, especially with a bit of red wine sauce

I love olives so I always have to have olives whenever I have tapas or go to a restaurant

Great recipe, but the link to Oxtail seasoning is broken.

The perfect recipe for instant pot Spanish oxtail stew. Cooked in a pressure cooker to achieve the melt-in-your-mouth meat quicker than with the traditional slow cooking and served with fried potatoes and rich sauce.

Instant Pot Spanish Oxtail Stew

oxtail ((1800 grams))

salt

black pepper

flour (, see note 1)

olive oil (, see note 2)

onion (, large, diced)

carrots (, large or 3 medium ones, sliced)

Italian pepper (, chopped, see note 3)

garlic (, pressed)

red wine (, see note 4)

(, see note 5)

beef stock (, see note 6)

tomatoes

First, trim off any excess fat from the meat. Season each piece with salt and pepper, and coat in flour.

Add oil to the Instant Pot and press “Saute”. When hot, add the meat. You might need to do this in 2 batches. Brown on all sides. When ready, transfer the oxtail pieces onto a plate (or baking parchment).

To the pot, add onion, carrots and pepper and saute for about 4 minutes before adding the garlic. Stir until the garlic releases its aroma.

Pour in the wine and let it cook for about 5 minutes. Turn off the saute function by pressing “Cancel”.

Add the rest of the ingredients and stir well. Place the oxtail pieces back. Close the lid and turn the steam release valve to “Sealing”. Press “Pressure Cook” and adjust the time to 60 minutes.

When the time is up, wait for the pot to depressurize - until the pin drops down itself. Take the meat out and discard the bay leaves and cloves (if using).

Blend the sauce until smooth.

Put the oxtail back to the sauce and serve!

You'll love this authentic Jamaican Oxtail Stew recipe, friends! Heavily marinated oxtail cooked until meltingly tender and falling apart in a rich, aromatic stew loaded with big, bold Caribbean flavors. So filling, cozy, and comforting is this oxtail stew with butter beans in the tastiest gravy. So very easy to make with stovetop, slow cooker, and pressure cooker instructions provided. Video tutorial included, too!

Authentic Jamaican Oxtail Stew

beef

browning sauce, I use the Grace brand

worcestershire

brown sugar

Jamaican curry powder

Jamaican ground allspice

smoked paprika

kosher salt & black pepper,

white onion, chopped

garlic paste

freshly grated ginger or ginger paste

scallions, chopped

vegetable oil, plus more as needed

tomato sauce

scotch bonnet pepper, left whole- do not cut!

butter beans, liquid drained

Prep &amp; marinate oxtail

Add the oxtail pieces into a large bowl or gallon-sized ziplock bag. Then add in the browning sauce, worcestershire, brown sugar, curry powder, allspice, paprika, salt/pepper- to taste, onion, garlic, ginger, and scallions. Use your hands to massage all the aromatics and spices into the oxtail pieces, massaging very well to ensure the oxtail pieces are thoroughly coated.

Cover the bowl with a lid/plastic wrap or seal ziplock bag and transfer to refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for the best results!). If marinating overnight, just be sure to go back and stir/massage the oxtail pieces at least once. This will ensure even flavor marination throughout.

Brown oxtail pieces

Remove the oxtail pieces from the marinade mixture, shaking off excess onion/scallion bits- but do not discard the marinade, set aside. Set the oxtail aside on a large plate/platter.

In a large heavy-bottomed pot or dutch oven; heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few oxtail pieces into the pot, working in batches, careful not to overcrowd. Sear the oxtail on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned oxtail onto a clean, large plate/platter and repeat the process until all the oxtail pieces are browned- adding a slick more of oil in between batches, only as needed. Then set the browned oxtail aside and reduce the heat to medium.

Add the flavor agents &amp; assemble the stew

Add all the reserved marinade mixture into the same pot along with the tomato paste. Use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot and stirring the paste to coat the marinade, about 4-5 minutes. Then add all browned oxtail pieces back into pot, nestling them right on top of the marinade mixture, along with any residual juices that have collected. Add the carrots, tomato sauce, bay leaves, scotch bonnet pepper, fresh thyme, and beef broth- the oxtail pieces should be almost completely submerged under the liquid. Gently stir everything together until well combined.

Stew the oxtail

Reduce the heat to medium-low and cover the pot with a lid. Allow the oxtail to stew for 2 &#8211; 2 1/2 hours, covered- until oxtail pieces are meltingly tender and falling apart.

Add butter beans

Empty the drained can of butter beans into the pot, gently stirring to combine. Let the butter beans cook in the oxtail stew for another 30 minutes until tender.

Adjust stew gravy, if needed

Discard the herb stems, bay leaves, and scotch bonnet pepper from the pot. Skim any fat off the top of the liquid, as needed. If you&#8217;d like to thicken the stew gravy in the pot (see notes directly below for cornstarch slurry option), place over medium-high heat. Cook, gently stirring, for a bit until the liquid reaches your desired consistency. Afterwards, taste and adjust with more salt/pepper, as desired.

Serve

this Jamaican oxtail stew immediately. I love serving this oxtail stew in shallow bowls with a helping of extra stew gravy and alongside side items like rice and peas and plantains, too. Enjoy!

Can't find scotch bonnet peppers anywhere (although I now have the seeds so I will grow my own this summer).

Would you sub with an orange habanero or a scotch bonnet hot sauce?

https://www.youtube.com/watch?v=jmWRlyvWIXI

You'll love this authentic Jamaican Oxtail Stew recipe, friends! Heavily marinated oxtail cooked until meltingly tender and falling off the bone in a rich, aromatic stew loaded with big, bold Caribbean flavors. So filling, cozy, and comforting is this oxtail stew with butter beans in the tastiest gravy. So easy to make with stovetop, slow cooker, and pressure cooker instructions provided!

FULL RECIPE: https://www.butterbeready.com/jamaican-stewed-oxtails/

Thanks for watching!

Q.

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Jamaican Oxtail Stew

Slow braised oxtail cooked in a delicious, rich sauce is pull-apart tender, unctuous and perfect served on a bed of creamy mashed potatoes.

Slow Braised Oxtail

lb (2kg) Oxtail

onion (finely chopped)

celery (finely chopped)

garlic (finely chopped)

Bay Leaves

rosemary

red wine

ox (400 grams) chopped tomatoes

beef stock

salt and pepper (to taste)

Season the oxtail generously with salt. In a large pot set over high heat, brown the oxtail in batches.

Remove and set aside. Add the onions, celery and carrots to the same pot and cook until golden and just starting to soften. Add the garlic and herbs and sauté for another minute.

Add the red wine and allow to reduce slightly then pour in the tomatoes and beef stock.

Add the oxtail back to the pot then pour in the stock - enough to cover the meat. Season generously with salt and black pepper.

Bring up to a boil then reduce the heat, cover and simmer gently for 3-4 hours until the oxtails are pull-apart tender. Alternatively, place in the oven at 160ºC/320ºF. Check every 45 minutes if the oxtail needs more stock and top up as needed.Optional: To thicken the sauce, remove the lid and allow to simmer uncovered for the sauce to reduce for 30-45 minutes.

Serve the soft oxtail with mashed potatoes, polenta or rice.

Simple and clear, easy to follow recipe. I have cooked this dish before but just wanted to check on the method in case I was forgetting something. One very minor point is that I would use white pepper as it's the 'traditional' pepper for English hotpots! Also I put in small amount of finely chopped streaky bacon.
And just a comment on tinned vs. fresh tomatoes: nowadays our 'fresh' tomatoes are pretty near tasteless, and can have thick skins, so go for tinned, or passata - so much easier and tastier!

This recipe is amazing!  My first time making oxtails.  So rich and delicious.  Enjoying them right now with a nice red wine.

This turned out amazing!  Will definitely make again.

Made it today, turned out fantastic hubby and I loved it. Followed your recipe exactly. Did not deviate or added anything. Will make it again.

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Top 7 oxtail recipe recipes from across the web

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Oxtail Stew

Braised Oxtail Recipe

Smoked Oxtail

Rabo de Toro

Instant Pot Spanish Oxtail Stew

Authentic Jamaican Oxtail Stew

Slow Braised Oxtail

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