Oxtail stew is a slow-braised dish of meaty oxtail pieces cooked with aromatics, broth, and vegetables until the meat is tender and the sauce is rich. Plan on about 3 hours and 38 minutes of cooking for this stovetop version, plus 25 minutes of preparation; the exact time depends on the size of the pieces and how quickly they soften.
Ingredients
- 4 lb (1.8 kg) oxtail pieces, preferably cut into similar sizes
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral cooking oil, such as canola or sunflower oil
- 1 large yellow onion, about 10 oz (280 g), chopped
- 2 celery ribs, about 4 oz (115 g), chopped
- 4 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 5 cups (1.2 L) low-sodium beef broth, plus a little more if needed
- 1 can (14.5 oz / 411 g) diced tomatoes, with their juice
- 1 tbsp (15 ml) Worcestershire sauce
- 4 sprigs fresh thyme, or 1 tsp (1 g) dried thyme
- 2 bay leaves
- ½ tsp (1 g) ground allspice
- 3 medium carrots, about 10 oz (280 g), cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks
- 2 tbsp (8 g) chopped fresh parsley, for serving
Instructions
- Prepare the oxtail and vegetables. Pat the oxtail dry with paper towels; dry surfaces brown more effectively than damp ones. Trim away any large, loose pieces of exterior fat, but leave the meat and connective tissue attached. Season the pieces all over with the salt and pepper. Chop the onion, celery, garlic, carrots, and potatoes, and measure the remaining ingredients. Allow about 25 minutes for this preparation.
- Brown the oxtail. Heat the oil in a heavy Dutch oven or large, lidded braising pot over medium-high heat. Working in batches so the pieces are not crowded, brown the oxtail on several sides, turning as needed; allow about 15 minutes in total. Transfer the browned pieces to a plate. If the pot has a thick layer of rendered fat, spoon off all but about 1 tablespoon (15 ml). Leave the browned bits on the bottom, since they add flavor to the sauce.
- Soften the aromatics. Reduce the heat to medium. Add the onion and celery and cook for about 5 minutes, stirring and scraping the base of the pot. Add the garlic and tomato paste and cook for 3 minutes more, stirring so the garlic does not scorch and the paste darkens slightly. If the pot looks dry, add a tablespoon of water rather than letting the aromatics stick.
- Deglaze and assemble the stew. Pour in the wine and scrape up the browned bits. Let it bubble for 2 minutes, then stir in the broth, tomatoes, Worcestershire sauce, thyme, bay leaves, and allspice. Return the oxtail and any juices on the plate to the pot. The liquid should come partway up the pieces; add a little broth or water if needed, but the meat does not need to be fully submerged.
- Bring the pot to a gentle simmer. Heat until small bubbles appear around the edges, about 3 minutes, then lower the heat. Cover with the lid slightly ajar so a little steam can escape. Keep the liquid at a steady, gentle simmer rather than a hard boil. A vigorous boil can make the meat seize and break apart before it has had time to become tender.
- Braise until tender, adding the vegetables near the end. Simmer the oxtail for about 3 hours in total, checking the pot occasionally and turning the pieces if they are not evenly surrounded by liquid. At the 2-hour-and-25-minute mark, add the carrots and potatoes, replace the lid, and continue simmering for about 35 minutes. If the liquid drops substantially, add a splash of hot broth or water. The oxtail is ready when a fork slides into the meat easily and the meat is loosening from the bone; if it is still chewy, continue simmering in 15-minute increments. For food safety, USDA FSIS gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, so check the thickest meaty section with a food thermometer, avoiding the bone; continue braising beyond that minimum until fork-tender.
- Finish and season the gravy. Lift out the bay leaves and thyme stems. Transfer the oxtail and vegetables to a warm serving dish if you want to thicken the sauce, then simmer the uncovered liquid for about 10 minutes, stirring now and then. Skim excess fat from the surface with a spoon. Taste the gravy and add salt or pepper as needed. Return the meat and vegetables to the pot, or spoon the sauce over them. Scatter parsley over the stew before serving.
Tips
- Choose similarly sized pieces. Oxtail sections vary in thickness, and larger pieces can take longer to soften. If some are tender before others, remove them to a covered bowl and keep braising the firm pieces; return everything to the pot at the end.
- Keep the simmer gentle. A few small bubbles are enough. A hard boil can cloud the gravy and make it harder to judge tenderness. Use a heat diffuser or move the pot to a smaller burner if the liquid keeps boiling rapidly even on low.
- Swap the wine if needed. Replace the red wine with an equal amount of extra beef broth and add 1 tablespoon (15 ml) red wine vinegar for a little acidity. The flavor will be less wine-rich, but the stew will still have a balanced gravy. For a gluten-free version, check the labels on the broth and Worcestershire sauce.
- Manage the fat without losing flavor. Oxtail releases a noticeable amount of fat. Skim the surface near the end, or chill the stew and lift off the firm fat after refrigeration. Do not discard the browned bits from the pot; they contribute savory flavor to the sauce.
Serving Suggestions
Serve the stew in shallow bowls with a generous spoonful of gravy over each portion. Crusty bread is useful for soaking up the sauce, while steamed rice, mashed potatoes, or buttered egg noodles make a hearty base. Because this recipe already includes carrots and potatoes, a simple green side helps balance the meal: try steamed green beans, sautéed cabbage, or a crisp salad dressed with a sharp vinaigrette.
Oxtail pieces contain bones and can be messy to eat, so provide a small bowl for them if the meal is served family-style. A little chopped parsley adds freshness; a splash of vinegar or a squeeze of lemon at the table can also brighten the rich gravy. If serving a crowd, keep the stew covered over very low heat while guests serve themselves, and stir gently so the vegetables do not break up.
Variations
Make it without wine: Use broth and a small amount of red wine vinegar as described in the tips. You can also add a teaspoon of balsamic vinegar at the end, tasting as you go; a little goes a long way and gives the gravy a sweeter edge.
Add beans: Stir in 1 can (15 oz / 425 g) of drained and rinsed butter beans or cannellini beans during the final 15 minutes. They add a soft, creamy element without needing a longer braise. Avoid adding them at the beginning, when hours of simmering could make them fall apart.
Change the seasoning: For a warmer, spicier profile, add ½ teaspoon (1 g) smoked paprika and a pinch of chili flakes with the tomato paste. For a more herb-forward gravy, add a sprig of rosemary alongside the thyme and remove both stems before serving. Seasoning styles vary between households and regional versions of oxtail stew, so adjust the herbs and heat to suit the rest of the meal.
Use a slow cooker: Brown the oxtail and soften the aromatics in a skillet first for better flavor, then transfer everything except the carrots and potatoes to the cooker. Cook on low until the meat is fork-tender, typically 8 to 9 hours; add the vegetables for the final 2 to 3 hours, depending on how firm you like them. Slow cookers differ, so use tenderness rather than the clock alone. The time for this variation is longer than the stovetop recipe.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. If storing the whole pot, let it cool enough to handle and divide it into smaller containers so it chills promptly; do not leave it at room temperature to cool for several hours. The gravy may thicken as it chills, and the fat will rise and firm up, making it easy to remove if you prefer a leaner serving.
For longer storage, freeze portions in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little space at the top for expansion and thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring gently and adding a splash of broth or water if the gravy is too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also reheat a portion in the microwave, covered, stirring partway through so it warms evenly; check the temperature in more than one spot.
Frequently Asked Questions
How long does oxtail stew take to cook on the stove?
This recipe takes about 3 hours and 38 minutes of cooking after preparation: roughly 15 minutes to brown the meat, 8 minutes to soften the aromatics, a few minutes to assemble and bring the liquid to a simmer, about 3 hours of braising, and 10 minutes to reduce the gravy. Allow another 25 minutes for prep, so the planned total is about 4 hours and 3 minutes.
Why is my oxtail still tough after several hours?
Oxtail contains connective tissue that needs time at a gentle simmer to soften. If the meat is chewy, it usually needs more braising rather than a higher heat. Keep the pot covered and simmer in 15-minute increments, checking with a fork. Piece size, the pot, and how gently the liquid simmers all affect the time.
Can I cook oxtail stew faster in a pressure cooker?
Yes, a pressure cooker can shorten the braising portion, but the timing depends on the appliance and size of the pieces. Brown the meat and aromatics first, follow your cooker’s instructions for liquid and pressure release, and check tenderness before serving. If the oxtail is not tender, pressure-cook it for a little longer. Add delicate vegetables later or cook them separately so they do not become mushy.
Can I make the stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat gently the next day. The flavors have time to settle, and the chilled fat is easy to lift off before reheating. Add a little broth if the sauce has thickened, and heat the stew to 165°F (74°C) before serving.
How can I tell when oxtail is done?
Look for meat that yields easily to a fork and is starting to pull away from the bone. The texture is a better guide to the end of the braise than a fixed time because oxtail pieces can differ in size. Check the thickest meaty section with a thermometer as well; the recipe’s USDA FSIS safe-minimum guidance is given in the braising step.
Can I leave out the potatoes or carrots?
Yes. The potatoes and carrots are included to make this a complete one-pot meal, but the stew will cook without them. If you omit them, begin checking tenderness around the 2-hour-and-30-minute mark, then continue braising until the meat is fork-tender. Serve with rice, bread, noodles, or another side instead.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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