The dish in the image is braised oxtail, a savory, rich, and deeply flavorful dish that is often slow-cooked until the meat is fall-off-the-bone tender. Below is a long, detailed recipe that will walk you through making a classic braised oxtail dish from scratch.
Braised Oxtail Stew Recipe (Serves 4–6)
Ingredients
For the Oxtail
3 to 4 lbs (1.5 to 2 kg) oxtails, cut into pieces
Salt and freshly ground black pepper, to taste
2–3 tbsp vegetable oil (for browning)
1 large onion, diced
1 large carrot, diced
2 stalks celery, diced
6 cloves garlic, minced
1-inch piece fresh ginger, grated
2 sprigs thyme (or 1 tsp dried thyme)
2 bay leaves
1 tsp paprika (optional, for color)
1/2 tsp allspice (optional, Caribbean-style)
2 tbsp tomato paste
2 cups beef broth (or water)
1 1/2 cups red wine (optional, or use more broth)
1 tbsp Worcestershire sauce
1–2 Scotch bonnet or habanero peppers (optional, for heat)
2 tbsp soy sauce (optional, for umami)
1–2 tsp brown sugar (optional, to balance acidity)
1–2 tsp vinegar (red wine or apple cider)
Fresh parsley or scallions, chopped (for garnish)
Instructions
1. Prep the Oxtails
Pat the oxtails dry with paper towels.
Season generously with salt and black pepper.
2. Sear the Oxtails
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat.
Sear the oxtails in batches until browned on all sides (about 4–5 minutes per side). Don’t overcrowd the pot.
Remove and set aside.
3. Sauté the Vegetables
In the same pot, reduce heat to medium.
Add a bit more oil if needed.
Add onion, carrot, celery, garlic, and ginger. Sauté until softened, about 5–8 minutes.
Stir in tomato paste, paprika, and allspice, cooking for another 2–3 minutes.
4. Deglaze the Pot
Pour in the red wine (if using) to deglaze the pot, scraping up any brown bits from the bottom.
Let it simmer for 2–3 minutes to cook off the alcohol.
5. Build the Stew
Return the seared oxtails to the pot.
Add beef broth, thyme, bay leaves, Worcestershire sauce, soy sauce, sugar, and vinegar.
Add chopped chili peppers if using (remove seeds for less heat).
The liquid should almost cover the oxtails.
6. Slow Cook
Bring the pot to a simmer.
Cover and cook on low heat for:
Stovetop: 3.5 to 4 hours
Oven: 325°F (163°C) for 3–4 hours
Slow cooker: Low setting for 8 hours or high for 4–5 hours
Occasionally stir and add more broth if the liquid reduces too much.
7. Final Adjustments
Once meat is tender and nearly falling off the bone, remove lid and simmer uncovered for 20–30 minutes to thicken the sauce.
Taste and adjust seasoning with salt, pepper, or more sugar/vinegar to balance flavors.
8. Garnish and Serve
Remove bay leaves and thyme stems.
Garnish with chopped parsley or scallions.
Serve hot over:
Rice (white or coconut)
Mashed potatoes
Polenta
Or with crusty bread
Tips & Variations
Thicker Gravy: Mash a few pieces of the soft veggies or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
For Caribbean Flavor: Add pimento (allspice) berries, scallions, and a touch of browning sauce.
Make Ahead: Oxtail tastes even better the next day. Chill overnight, skim fat off top, and reheat.
Would you like a printable version or to adapt this for an Instant Pot or pressure cooker?