Easy Braised Oxtail Stew

This stew is everything I want on a cold night: deeply savory, a little messy, and so comforting you’ll forgive the long cook time. It’s braised oxtail slowly until the meat falls off the bone and the sauce turns glossy and rich, with a little acid to brighten and big-warm-spice energy. If you like food that demands a napkin and rewards you with seconds, try this.

My husband is that guy who claims he doesn’t like “fancy” cuts. Then I made this and now he hums while he eats it and asks if there’s any more gravy for his rice. Our kiddo calls the bones “treasure sticks” and fights me for the last piece of meat. It’s become our weekend flex: a long afternoon in the kitchen, bottles of wine, and neighbors who mysteriously appear when they smell it.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Chicken Sausage Pasta Recipe

DINNER

Creamy Broccoli Pesto Pasta

DINNER

Easy Greek Turkey Meatballs

DINNER

Crispy Honey Cinnamon Chickpeas

Okay, confession: my first attempt I didn’t brown the oxtails well and the sauce tasted…flat. Browning changes everything. Also, I once threw in a whole cinnamon stick because I forgot ground cinnamon and it made the stew smell like Christmas in July (in a good way). I usually do this on a chill afternoon with music, wine within reach, and a good pot that’s seen better days. If you’re impatient, a pressure cooker helps, but the slow-braised route gives you that unmatchable depth.

Shopping Tips

– Protein: Buy oxtail with a good amount of meat on the bone; look for deep red color and even marbling for the best braise.
– Vegetables: Use firm onions and carrots—avoid limp produce. Fresh garlic beats the powdered stuff here.
– Canned Goods: If the recipe uses crushed tomatoes or stock, pick low-sodium versions so you control the seasoning.
– Fresh Herbs: Fresh thyme or parsley brightens the finish; toss in sprigs during braising and strip them later.
– Spices: Don’t be shy with whole spices like bay leaves or peppercorns—cheap, pantry-friendly, and worth it.

Prep Ahead Ideas

– Trim and season the oxtails the night before and store them in a shallow container; this lets the salt and pepper settle in.
– Chop your onions, carrots, and celery ahead and keep them in an airtight container in the fridge for 24–48 hours.
– Make the braising liquid (stock + wine/tomato mix) a day ahead; refrigerate and skim the fat before using for a cleaner sauce.
– Use labeled, shallow containers for quick fridge access—stackable glass works best for reheating and storing.

✔Time-Saving Tricks

– Brown the oxtails in batches to save time—crowding the pan steals color and flavor.
– Use a pressure cooker for weeknight-friendly timing; it shortens braise to an hour while still tenderizing the bones.
– Swap fresh carrots for frozen pearl carrots if you’re in a rush—no peeling, no fuss.
– Let the sauce cool and skim fat while it rests; reheating is quicker and cleaner the next day.

✔Common Mistakes

– Not browning the meat: I learned this the hard way—skip it and the stew tastes thin. Fix: brown any pan juices with a splash of wine and scrape up the fond.
– Over-salting early: salt concentrates as the sauce reduces. Taste late and adjust.
– Cutting the cook short: if the meat’s still chewy, keep simmering; collagen needs time, not heat.
– Too-thin sauce: reduce uncovered or whisk in a small butter-flour slurry to finish.

What to Serve It With

– Steamed white rice or buttery mashed potatoes to sop up the glorious sauce.
– Wilted greens like spinach or kale tossed with lemon juice for brightness.
– Crusty bread for dunking (no shame in licking your plate).
– A simple cucumber salad for a crunchy, acidic contrast.

✔Tips & Mistakes

– Brown in batches—crowded pans steam, not sear.
– Add a splash of vinegar or lemon at the end to lift heavy flavors.
– If the sauce tastes flat, a pinch of sugar can balance acidity.
– Don’t rush the rest: flavors settle and deepen after sitting for a few hours.

✔Storage Tips

Leftovers keep beautifully in the fridge for 3–4 days in a sealed container; the sauce firms up and is actually easier to skim. Reheat on low so the meat stays tender—microwave’s fine in a pinch. Cold? Totally edible, though fattier; some mornings we’ve eaten leftover oxtail over toast (no judgment). For longer storage, freeze in portions for up to 3 months; thaw in the fridge overnight before reheating.

✔Variations and Substitutions

If you can’t find oxtail, short ribs are the closest vibe—similar fat and collagen. No red wine? Use extra stock and a splash of balsamic for depth. Prefer lighter flavors? Reduce the tomatoes and add more fresh herbs at the end. Coconut milk can make it Caribbean-style if you’re feeling adventurous—just skip the tomato base.

Frequently Asked Questions

Easy Braised Oxtail Stew

Fall-off-the-bone oxtails in a rich red wine gravy with potatoes and herbs. Cozy, hearty, and simple to pull off.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 25 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 3.5 lb oxtail pieces
• ▢ 2 tsp kosher salt plus more to taste
• ▢ 1.5 tsp freshly ground black pepper
• ▢ 0.5 cup all-purpose flour for a light dredge
• ▢ 2 tbsp neutral cooking oil
• ▢ 1.5 cup diced yellow onion
• ▢ 1.5 cup sliced carrots
• ▢ 1 cup diced celery
• ▢ 2 tsp minced garlic
• ▢ 2 tbsp tomato paste
• ▢ 0.75 cup dry red wine or use extra broth
• ▢ 4 cup beef stock
• ▢ 1.25 cup diced tomatoes with juices
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tsp fresh thyme leaves
• ▢ 0.5 tsp chopped fresh rosemary
• ▢ 3 cup peeled and cubed gold potatoes
• ▢ 1 tbsp cornstarch for optional slurry
• ▢ 2 tbsp water for optional slurry
• ▢ 0.25 cup chopped fresh parsley for serving

Instructions

Preparation Steps

• Pat oxtails dry. Season all over with salt and pepper, then toss lightly in the flour.
• Heat oil in a heavy pot over medium-high. Brown oxtails on all sides in batches. Set aside.
• Lower heat to medium. Cook onion, carrots, and celery until softened, about 6–8 minutes.
• Stir in garlic and tomato paste. Cook until the paste darkens and smells sweet, 2 minutes.
• Pour in red wine. Scrape up browned bits and simmer 2–3 minutes to reduce slightly.
• Return oxtails to the pot. Add beef stock, diced tomatoes, Worcestershire, thyme, and rosemary. Bring to a simmer.
• Cover and braise on low heat until oxtails are very tender, about 2 hours 15 minutes.
• Stir in potatoes. Continue simmering covered until potatoes are tender and meat is falling off the bone, 40–50 minutes.
• Skim excess fat. If you want it thicker, whisk cornstarch with water and stir in. Simmer 2 minutes.
• Taste and adjust salt and pepper. Let rest 5 minutes, then sprinkle with parsley and serve.

Notes

For a deeper flavor, make the stew a day ahead and chill; lift off the fat cap before reheating. Serve over creamy polenta or buttered rice, or swap potatoes for 2 cups cooked butter beans in the last 20 minutes. Pressure cooker variation: cook on High for 45 minutes, natural release 15 minutes, then finish with potatoes on Sauté.

This recipe is an original creation inspired by classic Easy Braised Oxtail Stew flavors. All ingredient ratios and instructions are independently developed.