Instructions
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Prepare the oxtail – Pat oxtail pieces completely dry with paper towels. Season generously with salt and pepper. If using the marinade, combine marinade ingredients, coat the oxtail, cover, and refrigerate for at least 2 hours (preferably overnight).
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Sear – Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Lightly dust oxtail with flour (if using). Sear in batches until deeply browned on all sides. Remove and set aside.
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Build the flavor base – Reduce heat to medium. Add chopped onions and cook until soft and golden (about 8–10 minutes). Stir in garlic, carrots, and celery; cook 5 minutes more. Add tomato paste and cook 2–3 minutes until slightly darkened. Stir in fresh tomatoes and cook until the mixture thickens.
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Combine and simmer – Return oxtail to the pot. Pour in beef stock to mostly cover the meat. Add bay leaf, thyme, smoked paprika, and black pepper. Bring to a boil, then reduce heat to very low. Cover and simmer gently for 3–4 hours, stirring occasionally, until meat is fork-tender and falling off the bone. Add more stock or water as needed during cooking.
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Add extras – About 45 minutes before the stew is done, stir in potatoes, chickpeas, or olives if using. Continue cooking until potatoes are tender and sauce has thickened.
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Finish and serve – Taste and adjust salt. Add a squeeze of lemon juice for brightness if desired. Garnish with fresh parsley or cilantro. Let the stew rest for 10–15 minutes before serving to allow flavors to settle.
Tips
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Don’t skip the sear – Deep browning creates the rich, complex flavor that defines a great oxtail stew.
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Low and slow – The long, gentle cooking breaks down collagen, giving the sauce its silky texture.
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Make ahead – This stew tastes even better the next day. Cool completely and refrigerate; reheat gently.
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Serving suggestions – Serve with rice, mashed potatoes, crusty bread, or polenta to soak up the sauce.
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