Ingredients
Meat
- 2 pounds oxtail pieces
Vegetables
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Liquids & Seasonings
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Season Oxtail: Generously season the oxtail pieces with salt and black pepper to enhance their flavor before cooking.
- Brown Oxtail: Heat olive oil in a large pot over medium-high heat. Add the oxtail pieces and brown them on all sides to develop a rich, caramelized exterior which adds depth to the stew.
- Sauté Vegetables: Remove the browned oxtail and set aside. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook the vegetables until they are softened and fragrant, about 5-7 minutes.
- Add Tomato Paste: Stir in the tomato paste with the vegetables and cook for 1 minute, allowing it to deepen in flavor and coat the vegetables.
- Add Liquids and Herbs: Pour in the diced tomatoes and beef broth. Add the dried thyme and bay leaf to the pot. Stir to combine all ingredients.
- Return Oxtail to Pot: Place the browned oxtail pieces back into the pot, submerging them in the liquid and vegetables.
- Simmer Slowly: Cover the pot with a lid and reduce the heat to low. Let the stew simmer gently for 2½ to 3 hours, or until the oxtail meat is tender and easily falls off the bone.
- Final Touch: Remove the bay leaf before serving to avoid any bitter notes. Adjust seasoning with additional salt and pepper if needed.
Notes
- Serve the oxtail stew with creamy mashed potatoes, steamed rice, or crusty bread to soak up the flavorful sauce.
- The flavors intensify and improve when the stew is refrigerated overnight, making it an excellent make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Comfort Food
- Diet: Gluten Free
