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Easy Braised Oxtail Stew

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.
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Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 6

Ingredients
 

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.