Oxtail stew is a rich, flavorful dish that features tender, braised oxtail in a savory gravy. This slow-cooked stew combines a variety of spices and fresh ingredients, making for a dish that’s deeply satisfying. Perfect for colder months, this recipe allows the oxtail to cook low and slow, resulting in juicy, tender meat that practically falls off the bone. If you’re looking for a hearty and comforting meal, this oxtail stew is sure to hit the spot.

Oxtail Stew

Why You’ll Love This Recipe

This Oxtail Stew recipe offers a hearty, rich flavor that is perfect for those who enjoy a deep, beefy taste. The slow braising process allows the oxtails to become incredibly tender, while the combination of seasonings, soy sauce, and beef broth infuses the dish with robust flavors. Not only is it an affordable cut of meat, but it’s also a great way to explore a unique and traditional dish that’s full of cultural history. The inclusion of butter beans gives it an extra layer of richness, making it the perfect comfort food.

Ingredients

2 tablespoon olive oil
3-4 pounds oxtails
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 large onion, chopped
6 cloves garlic, minced
2 teaspoon fresh ginger, grated
1 habanero, diced
¼ teaspoon allspice (ground)
½ teaspoon smoked paprika
¼ cup tomato paste
2 tablespoon soy sauce (low sodium)
4-6 cups beef broth (low sodium)
4 sprigs fresh thyme, chopped
2 bay leaves
15 ounce lima beans (rinsed and drained, or butter beans or white/navy beans)
1 tablespoon cornstarch
3 green onions, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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 them aside.
Sauté onion and spices: Add the onion to the pot and cook for 3-5 minutes until translucent and softened. Add the garlic, ginger, and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, and tomato paste, and cook for 2-3 minutes until the paste begins to brown slightly.
Braise the oxtails: Return the oxtails to the pot. Add the beef broth, thyme, and bay leaves, and bring to a boil. Reduce the heat to low, cover with a lid slightly cracked, and simmer for 2 hours.
Add beans and finish cooking: Remove the lid and stir in the butter beans. Continue to simmer uncovered for another 30-45 minutes, or until the oxtails are fully tender.
Thicken the stew: Remove the bay leaves and thyme sprigs. In a small bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Stir the slurry into the stew and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Cook time: 3 hours 15 minutes

Variations

Vegetarian: Substitute the oxtail with mushrooms or a mix of vegetables for a hearty, plant-based version of this dish.
Spicier: Adjust the amount of habanero to your liking or add more chili peppers for an extra kick.
Beans: If you prefer a different type of bean, you can substitute the lima beans with butter beans or navy beans for a similar effect.

Storage/Reheating

Refrigerating: Store leftover oxtail stew in an airtight container in the fridge for 3-4 days. To reheat, place the stew on the stovetop over medium heat or microwave in short intervals, stirring occasionally. Add more beef broth if needed.
Freezing: This stew can be stored in the freezer for 6-12 months. To reheat, let it thaw overnight in the fridge, or reheat directly from the freezer on the stovetop or in the microwave.

FAQs

1. Can I make oxtail stew in a slow cooker?

Yes, you can. Brown the oxtails in a skillet first, then transfer them to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or until the oxtails are tender.

2. Can I use a different type of meat instead of oxtails?

While oxtails are ideal for this recipe, you could try short ribs or stew beef as substitutes, although the texture and flavor may vary.

3. How do I know when the oxtails are done cooking?

The oxtails are done when the meat is tender and easily falls off the bone. You can test the doneness by gently pulling the meat with a fork.

4. Can I add more vegetables to the stew?

Absolutely! Root vegetables like carrots, potatoes, or parsnips are great additions and will absorb the flavors of the stew.

5. How spicy is the stew with one habanero?

One habanero will give the stew a moderate level of heat. If you prefer a milder dish, you can reduce the amount of habanero or leave it out altogether.

6. Can I use frozen oxtails for this recipe?

Yes, you can use frozen oxtails. Just make sure they’re fully thawed before cooking for even cooking results.

7. Can I make this stew ahead of time?

Yes, this stew actually tastes even better the next day as the flavors meld. You can make it ahead and store it in the refrigerator for 3-4 days.

8. Is oxtail stew spicy?

The stew has a mild heat due to the habanero pepper, but you can adjust the spice level by adding more or less, or omitting it completely.

9. How thick should the stew be?

The stew should be thickened slightly by the cornstarch slurry. If you prefer a thicker stew, simply add a bit more cornstarch mixed with water.

10. What do I serve oxtail stew with?

Oxtail stew is traditionally served over rice, but you can also serve it over potatoes, egg noodles, or even with some crusty bread to soak up the flavorful gravy.

Conclusion

Oxtail stew is a hearty, comforting dish that’s perfect for cozy meals with family and friends. With tender meat, rich flavors, and simple ingredients, it’s a recipe you’ll want to make time and time again. Whether you’re new to oxtail or a seasoned fan, this recipe will guide you through creating a truly satisfying dish. Enjoy the delicious results, and don’t forget to savor every bite!