A hearty and flavorful Braised Oxtail Stew, perfect for comfort food lovers.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:3 hours 30 minutes
Total Time:3 hours 50 minutes
Yield:6 servings 1x
Category:Main Course
Method:Braising
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 pounds oxtails
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
6 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth
1 cup dry red wine (or additional beef broth)
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon dried rosemary
¼ teaspoon crushed red pepper flakes (optional)
1 tablespoon cornstarch (optional)
2 tablespoons cold water (optional)
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Pat the oxtails dry with paper towels. Season with salt and black pepper. Lightly coat with the flour.
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the oxtails on all sides, about 8–10 minutes. Transfer to a plate.
Reduce the heat to medium and melt the butter. Add the onion, carrots, and celery. Cook for 6–8 minutes, until softened. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for 1 minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 3–4 minutes. Stir in the beef broth, Worcestershire sauce, soy sauce, brown sugar, thyme, smoked paprika, rosemary, bay leaves, and crushed red pepper flakes (if using). Return the oxtails to the pot, making sure they are mostly submerged.
Cover and cook in a 325°F (163°C) oven for 3–3½ hours, or until the meat is fork-tender and falling off the bone. Alternatively, simmer gently over low heat for 3–3½ hours on the stovetop, stirring occasionally.
Remove the bay leaves. Mix the cornstarch and cold water. Stir into the simmering sauce and cook for 2–3 minutes, until thickened (optional).
Garnish with chopped parsley and serve with creamy mashed potatoes, buttered egg noodles, steamed white rice, polenta, or crusty bread.
Notes
Browning the oxtails well adds deep, rich flavor to the stew.
Let the stew rest for 10–15 minutes before serving so the flavors meld.
The stew tastes even better the next day after the flavors have had time to develop.
For extra richness, stir 1 tablespoon cold butter into the sauce just before serving.