Get the Recipe: Oxtail Stew Recipe
This oxtail stew recipe is hearty, savory and incredibly flavorful! The beef is so tender and tasty. This recipe with Jamaican inspired flavors is the best way to prepare oxtail. The leftovers are even better!
Ingredients
- 2 pounds beef oxtails
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 1 tbsp minced garlic
- 2 cups broth, chicken or beef
- 1 cup red wine, or pomegranate juice
- 2 large carrots, chopped
- 2 cups diced gold potatoes
- 1 tbsp tapioca flour, or cornstarch
Instructions
- First, season oxtails on both sides with sea salt and pepper.
- In a large Dutch oven or pot, add olive oil over medium heat. Once oil is hot, place oxtails in.
- Sear on both sides for 2 to 3 minutes.
- Next, add in chopped onion, minced garlic, broth and red wine. Simmer covered for 2 hours.
- After 2 hours, add in chopped carrots and potatoes. Simmer covered for at least 2 hours, until veggies and meat are tender. You may need to add slightly more broth as it cooks down.
- Just before serving, remove ¼ cup of the broth from the pot. Mix in a small bowl with tapioca flour. Then, pour this slurry back into the pot. Stir to thicken sauce.
- Finally, serve! Remove bones from meat.
Notes
- Beef oxtails can be difficult to find. I like to order mine online.
- Sear the oxtails on both sides to create a beautiful color.
- Oxtails are known to be tough, so continue to simmer until meat is fall off the bone tender.
- Feel free to add in a pinch of thyme or a bay leaf for added flavor.
- Store leftovers in the fridge for up to 4 days.
Calories: 463kcal, Carbohydrates: 32g, Protein: 41g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 150mg, Sodium: 993mg, Potassium: 724mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5351IU, Vitamin C: 28mg, Calcium: 63mg, Iron: 6mg