Ultimate Slow-Cooked Oxtail Stew (Rich, Tender & Flavor-Packed)

Ultimate Slow-Cooked Oxtail Stew
Serves 6–8

Ingredients

Oxtail

• 2–3 kg oxtail pieces, cut into sections

• Salt and black pepper

• 2 tablespoons flour (optional, for light coating)

• 3 tablespoons vegetable oil (for searing)

Marinade (optional but recommended)

• 4 cloves garlic, crushed

• 1 large onion, sliced

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1 teaspoon dried thyme

• 1 tablespoon soy sauce

• 1 tablespoon vinegar or lemon juice

• 1 teaspoon chili flakes (optional)

Stew Base

• 2 large onions, finely chopped

• 4 cloves garlic, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 tablespoons tomato paste

• 2 large tomatoes, grated or finely chopped

• 1 liter beef stock (or water with bouillon)

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 teaspoon smoked paprika

• 1 teaspoon black pepper

• Salt to taste

Optional Additions

• 2 potatoes, cut into chunks

• 1 cup cooked chickpeas

• 1 cup green olives

• Fresh parsley or cilantro, for garnish

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