Oxtail stew is a savory masterpiece with a rich, bold, savory flavor that makes the dish unforgettable. This tender, fall-off-the-bone meat, oxtail stew, is a beloved recipe in my African home. It’s packed with great flavor depth and has the perfect blend of textures, just like my beef short ribs.
Any easy, cozy, and heartwarming oxtail stew recipe makes it the perfect meal for any day. Oxtail stew is a dish that’s both nostalgic and gourmet, satisfying and flavorful.
Table of contents
Why I Love Oxtail Stew
It’s easy to fall in love with my oxtail stew, especially if you enjoy a meal that feels like a warm hug in a bowl!
- Incredible flavor depth. Oxtail stew has a rich, savory flavor that’s hard to find in other cuts of meat. The marrow inside the bones melts into the stew as it cooks, adding a hearty taste and thickening the broth in a truly mouthwatering way.
- Perfect for slow cooking. Oxtail is made for low-and-slow cooking, which gives you time to build layers of flavor with herbs, spices, and vegetables. This process tenderizes the meat until it practically falls off the bone, making each bite incredibly satisfying.
- Versatile and comforting. Whether you serve it with rice, potatoes, creamy cauliflower casserole, or a slice of crusty bread, oxtail stew is cozy and filling. It’s perfect for cold days when you want something that warms you up from the inside.
- Easy to make. The icing on the cake is that this stew is incredibly easy to make, just like my one-pot dishes, chicken pasta bake, and stuffed pepper casserole.
Ingredients You’ll Need
- Oxtail: The star of the dish, oxtail provides a rich, beefy flavor.
- Vegetables: onion, garlic, carrots, and bell peppers.
- Seasoning and Spices: salt, black pepper, chili oil, smoked paprika, garlic powder, onion powder, turmeric, ginger, all-purpose spice (optional), brown sugar, thyme, bay leaves, and paprika.
- Liquids: beef broth, Worcestershire sauce, soy sauce, and red wine (optional for extra richness).
- Cornstarch: for thickening the stew.
- Herbs: Fresh parsley to garnish (optional).
How to Make Oxtail Stew
Preparing and Marinating The Oxtail
Start by thoroughly washing the oxtail pieces. Trim any excess fat for a cleaner taste, and pat the meat dry to ensure a good sear later.
For best results, marinate the oxtail with brown sugar, all-purpose spicy, soy sauce, Worcestershire sauce, black pepper, and salt for at least 30 minutes. I use Worcestershire sauce and soy sauce to add extra umami flavor. This step enhances the meat’s flavor before cooking.
Browning the Oxtail
Browning is essential to developing flavor. Sear the marinated oxtails in a hot pan with oil. This step caramelizes the meat’s surface, adding depth to the stew.
Building the Stew Base
After browning the oxtail, please remove it from the pot and set aside. Sauté garlic, onions, and other vegetables (carrots) in the same pot to create a flavorful base. This helps to layer in flavors from the start.
Add Herbs and Spices
Add bay leaves, thyme, chili oil, smoked paprika, turmeric, ginger, onion powder, garlic powder, and a pinch of pepper. These ingredients enhance the stew with earthy notes and bring a well-rounded flavor to the dish.
Simmering for Tender Meat
Once the base is ready, add the browned oxtail back into the pot with beef broth and optional red wine. Bring it to a boil, then reduce to a simmer. Allow the stew to cook low and slow for 2–3 hours until the meat is tender and falls off the bone. Add cornstarch slurry to thicken the sauce.
Recipe Tips & Tricks
- Use Fresh Ingredients – Fresh herbs and quality oxtail make a big difference.
- Don’t Skip the Browning – It’s key to deepening the stew’s flavor, and you can coat your oxtail with flour if you wish.
- Season Well – Oxtail needs a good amount of seasoning to bring out its taste.
Oxtail Stew Variations
In many parts of Africa, oxtail stew includes local spices, such as cumin and coriander, along with vegetables like tomatoes, potatoes, and carrots. An authentic African version may also include leafy greens like collard or spinach, adding a healthy touch to the flavorful stew.
Serving Suggestions
Serve your oxtail stew with warm rice, mashed potatoes, or crusty bread to soak up the rich broth. For a lighter option, pair it with a side of fresh greens or a simple cosi salad.
Storing Leftovers
- Cool It First: Allow the stew to cool to room temperature before storing it.
- Choose the Right Container: Airtight glass containers or food-grade plastic containers work well.
- Refrigerate: Oxtail stew can be stored in the refrigerator for up to 3–4 days.
- Freezing: For longer storage, place the stew in the freezer. It can last up to 2–3 months frozen. Make sure to label the container with the date for easy reference.
Reheating Oxtail Stew
- Thaw Frozen Stew (If Necessary)
- If you’re reheating from frozen, let the stew thaw overnight in the fridge or use the defrost setting on your microwave.
- Reheat on the Stovetop for Best Results
- Place the stew in a pot and heat it over medium-low heat, stirring occasionally. This method helps the stew warm evenly and retains its thick, hearty texture.
- Add liquid if needed. If the stew thickens too much during storage, add a little water or beef broth to restore the consistency.
- Microwave Option
- For a quick option, you can reheat it in the microwave. Place the stew in a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring between each to ensure even heating.
Enjoying Leftover Oxtail Stew
Leftover oxtail stew can be served as is or reinvented with a side of fresh rice, mashed potatoes, or bread. With its rich flavor and tender meat, it’s a dish that often tastes even better after resting, so savor each bite!
More Oxtail & Beef Recipes
- Jamaican Oxtail Stew
- Italian Oxtail Stew
- Thai Oxtail Stew
- BBQ Beef Jerky Recipe
- Beef Stir-Fry
Oxtail Stew
Ingredients
Oxtail Seasoning
- 1 kg 2.2 lbs oxtails - cleaned and excess fat trimmed off
- 1-2 teaspoons black pepper
- ¼ cup brown sugar
- 1-2 teaspoons all-purpose spicy
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire Sauce
Oxtail Stew
- 2 Tablespoons olive oil
- 1 yellow onion chopped
- 4 cloves fresh garlic chopped
- 2 whole carrots chopped
- 2 Tablespoons chili oil - you can use scotch bonnet or habanero pepper chopped
- 2 cup beef broth
- 1 Tablespoon turmeric
- 2 teaspoons smoked paprika
- 2 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ginger powder
- 3 bay leaves
- 2 Tablespoons water
- 1 Tablespoon cornstarch
- salt to taste
Instructions
- Start by thoroughly washing the oxtail pieces. Trim any excess fat for a cleaner taste, and pat the meat dry to ensure a good sear later.
- Marinate the oxtail with brown sugar, all-purpose spicy, soy sauce, Worcestershire sauce, black pepper, and salt for at least 30 minutes. This step enhances the meat’s flavor before cooking.
- Sear the marinated oxtails in a hot pan with oil. This step caramelizes the meat’s surface, adding depth to the stew. (You can coat the marinated with flour if you want extra browning.)
- After browning the oxtail, remove it from the pot and set aside.
- Sauté garlic, onions, carrots, (and other vegetables if using) in the same pot to create a flavorful base. Stir and sauté for about 5 minutes or until the onions have softened. This step helps to layer in flavors from the start.
- Add bay leaves, thyme, chili oil, smoked paprika, turmeric, ginger, onion powder, garlic powder, and a pinch of pepper.
- Once the base is ready, add the browned oxtail back into the pot with beef broth and optional red wine.
- Bring it to a boil, then reduce to a simmer. Allow the stew to cook low and slow for 2–3 hours until the meat is tender and falls off the bone.
- Create a cornstarch slurry by combining cornstarch and water in a separate bowl. Stir into the simmering stew for about 5 minutes or until the stew is slightly thickened. Remove from heat, serve, and enjoy.
Notes
- Oxtail needs low heat and lots of time to get tender. If the meat is not falling off the bone after 3 hours, allow them more time to simmer until well cooked.
- Use cornstarch slurry to thicken the sauce to the consistency that you desire.
- Skim off excess fat before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.
