The Best Savory Oxtail Stew Recipe for Comfort Food Lovers

Crafting a hearty oxtail stew brings comfort and warmth to any kitchen gathering.

Rich beef flavors slowly develop through patient cooking techniques.

Tender meat falls effortlessly from bones after hours of gentle simmering.

Traditional Caribbean and Latin American cultures have perfected this rustic dish over generations.

Robust seasonings like thyme, garlic, and bay leaves infuse deep complexity into every spoonful.

Preparing this meal requires dedication but rewards you with incredible depth of flavor.

We promise this recipe will become a cherished favorite you cannot wait to share.

What Makes Oxtail Stew So Rich and Soul-Warming

• Create Tender Comfort: This oxtail stew transforms tough meat into a melt-in-your-mouth delicacy through slow cooking, promising rich flavors that warm your soul.
• Boost Nutrition Powerhouse: Packed with protein-rich oxtails, hearty vegetables, and butter beans, this dish delivers a balanced meal loaded with essential nutrients and minerals.
• Spice Up Your Culinary Adventure: The combination of habanero, allspice, and Worcestershire sauce creates a bold, complex flavor profile that takes your taste buds on an exciting journey, perfect for those craving authentic, robust tastes.
• Master One-Pot Wonder: Minimal kitchen cleanup and straightforward preparation make this recipe ideal for home cooks wanting a delicious meal without complicated techniques or multiple cooking vessels.

Ingredients for Fall-Off-the-Bone Oxtail Stew

• Oxtails: A rich, flavorful cut of beef that becomes tender and succulent when slow-cooked.

• Onion, Celery, Carrots: A classic mirepoix that provides a deep, savory base for the stew.
• Garlic, Ginger: Adds warmth and depth to the overall flavor profile of the dish.

• Tomato Paste: Contributes a rich, concentrated tomato flavor and helps thicken the stew.
• Beef Broth: Creates a robust liquid base that infuses the oxtails with additional meaty flavor.
• Worcestershire Sauce: Provides a tangy, umami element to the stew.
• Brown Sugar: Balances the savory flavors with a subtle sweetness.

• Thyme, Bay Leaves: Impart an earthy, aromatic quality to the stew.
• Allspice: Adds a warm, slightly peppery note to the dish.
• Habanero Pepper: Introduces a fiery heat and vibrant flavor.

• Flour: Helps to create a rich, thick sauce for the stew.

• Butter Beans: Adds texture and additional protein to the dish.
• Scallions: Provides a fresh, mild onion garnish.
• Hot Sauce: Offers an extra kick of heat for those who desire it.

• Oil: Used for searing the oxtails and sautéing vegetables.
• Butter: Adds a rich, creamy finish to the stew.

• Salt, Pepper: Essential for enhancing and balancing the overall flavor of the dish.

How to Cook Oxtail Stew Low and Slow

Step 1: Sizzle and Brown Oxtails

Heat oil in a large pot over medium-high heat. Generously season oxtails with salt and pepper.

Carefully sear the oxtails in batches, browning each side for about 8 minutes to develop a rich, deep color. Transfer the beautifully browned oxtails to a separate plate.

Step 2: Craft the Aromatic Base

• Celery
• Carrots
• Onion

Cook until the vegetables soften and become translucent, about 4 minutes. Add minced garlic and ginger, stirring for 1 minute until the kitchen fills with an irresistible fragrance.

Step 3: Build Depth of Flavor

Introduce tomato paste and cook until it transforms to a deep brick-red color, about 2 minutes. Sprinkle flour to create a thickening base.

• Beef broth
• Allspice
• Thyme
• Bay leaves
• Brown sugar
• Worcestershire sauce

Step 4: Prepare the Spicy Element

Add a whole habanero pepper with a gentle X cut at the tip to infuse subtle heat. Return the seared oxtails to the pot, ensuring they’re completely submerged in the flavorful liquid.

Step 5: Slow Simmer to Tenderness

Bring the stew to a boil, then reduce heat to low. Cover and let the stew simmer gently for 3 hours.

The oxtails will become incredibly tender and infused with rich flavors.

Step 6: Final Touches

Skim any excess fat from the surface.

Remove thyme and bay leaves. Stir in butter beans and heat through.

Taste and adjust seasoning with salt and pepper.

Step 7: Serve and Enjoy

Plate the stew over fluffy white rice.

Garnish with freshly chopped scallions and add a dash of hot sauce for an extra kick. Enjoy this comforting, deeply flavored oxtail stew that’s sure to warm your soul.

Tips for Deep Flavor in Oxtail Stew

• Carefully sear oxtails in batches to develop deep, rich flavor without overcrowding the pot and steaming the meat.
• Remove habanero before serving if you prefer less heat, or leave it whole for guests who enjoy spicy dishes.
• Choose fresh, high-quality oxtails with good marbling for maximum tenderness and rich, meaty flavor during the long cooking process.
• Use low and slow cooking method to break down tough connective tissues, creating meltingly soft meat that falls off the bone.
• Allow stew to rest for 15-20 minutes after cooking to let flavors meld and sauce thicken naturally before serving over fluffy white rice.

Delicious Variations for Oxtail Stew Lovers

• Caribbean Fusion: Replace habanero with scotch bonnet pepper for an authentic Jamaican flavor profile. Add coconut milk for extra creaminess and depth.
• Mediterranean Herb Style: Swap thyme for rosemary and oregano. Include diced roasted red peppers and a splash of red wine for Mediterranean complexity.
• Korean Inspired Version: Incorporate gochujang paste instead of tomato paste. Add soy sauce, sesame oil, and garnish with toasted sesame seeds for a Korean-inspired taste.
• Brazilian Comfort Bowl: Include cassava flour for thickening. Add chopped okra and black beans. Serve with farofa and fresh orange slices for a Brazilian twist.

What to Serve with a Hearty Oxtail Stew

• Pair with Rich Red Wines: Select full-bodied red wines like Cabernet Sauvignon or Malbec that complement the robust, meaty flavor of oxtail stew and stand up to its hearty texture.
• Serve with Crusty Artisan Bread: Choose rustic sourdough or French baguette to soak up the rich, flavorful broth and provide a delightful textural contrast to the tender meat.
• Complement with Jamaican Rum Cocktail: Mix a Caribbean-style rum punch with dark rum, pineapple juice, and a hint of ginger to echo the stew's spicy and complex flavor profile.

Store and Reheat Oxtail Stew Like a Pro

• Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Cool stew completely before sealing to prevent bacterial growth. Refrigerate for up to 3-4 days.
• Freeze: Transfer cooled stew to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 3 months. Label with date and contents.
• Microwave Reheating: Place stew in microwave-safe dish. Cover with microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly heated to 165°F.
• Stovetop Reheating: Pour stew into a pot. Add a splash of beef broth to restore moisture.

Top FAQs for the Best Oxtail Stew Experience

• What makes oxtail stew so unique in flavor?

The combination of long, slow cooking with spices like allspice, thyme, and habanero creates a rich, deeply complex taste that transforms tough meat into a tender, melt-in-your-mouth delicacy.

• Is oxtail stew difficult to prepare?

While it requires patience due to the long cooking time, the actual preparation is straightforward. Searing the meat, sautéing vegetables, and letting it simmer are the key steps that anyone with basic cooking skills can manage.

• Why is the habanero pepper added whole with an X cut?

The X cut allows some heat to release during cooking without overwhelming the entire dish. This technique infuses a subtle, controlled spiciness into the stew without making it too hot.

Oxtail Stew Recipe

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4.7 from 17 reviews

• Total Time: 3 hours 30 minutes
• Yield: 6 1x

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Description

Hearty Jamaican oxtail stew delivers rich, tender meat slow-cooked with aromatic spices and root vegetables. Warm Caribbean comfort awaits you in this soul-satisfying dish that promises deep, complex flavors with each comforting spoonful.

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Ingredients

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Main Proteins:

• 3 pounds oxtails, cut into 2-inch segments
• 1 habanero or Scotch bonnet chile
• 1 can (15 ounces) butter beans, drained and rinsed

Vegetables and Aromatics:

• 2 stalks celery, diced
• 2 medium carrots, diced
• 1 medium onion, diced
• 6 cloves garlic, thinly sliced
• 1 tablespoon minced fresh ginger
• 4 scallions, thinly sliced

Seasonings and Liquids:

• 3 tablespoons vegetable oil
• 1/4 cup tomato paste
• 2 tablespoons all-purpose flour
• 4 cups low-sodium beef broth
• 8 whole allspice berries
• 6 sprigs thyme
• 2 dried bay leaves
• 2 tablespoons light brown sugar
• 1 tablespoon Worcestershire sauce
• Kosher salt
• Freshly ground black pepper

Serving Suggestions:

• Cooked medium-grain white rice
• Hot sauce

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Instructions

1. Prepare a large pot or Dutch oven, heating oil over medium-high temperature until shimmering.
2. Season oxtails generously with salt and pepper, then sear in batches for 8 minutes, rotating to achieve a deep golden-brown crust on all surfaces.
3. Remove browned oxtails and set aside, leaving caramelized bits in the pot for enhanced flavor.
4. Sauté celery, carrots, and onion in the same pot until vegetables soften and become translucent, approximately 4 minutes.
5. Incorporate minced garlic and ginger, stirring rapidly to release aromatic compounds without burning.
6. Add tomato paste and cook until it transforms to a rich brick-red color, developing a concentrated, intense flavor.
7. Sprinkle flour over the vegetable mixture, stirring to create a roux that will thicken the stew.
8. Pour beef broth into the pot, then introduce allspice, thyme, bay leaves, brown sugar, and Worcestershire sauce.
9. Carefully place whole habanero pepper with a cross-cut at the tip into the liquid, allowing controlled heat infusion.
10. Return seared oxtails to the pot, ensuring they are completely submerged in the fragrant braising liquid.
11. Bring the stew to a vigorous boil, then reduce heat to low, covering and simmering for 3 hours until meat becomes fork-tender.
12. Remove excess fat from the surface and discard thyme and bay leaves.
13. Gently fold butter beans into the stew, warming them through and allowing them to absorb the rich flavors.
14. Taste and adjust seasoning with additional salt and pepper as needed.
15. Serve the hearty stew over fluffy white rice, garnishing with fresh scallions and optional hot sauce for extra zest.

Notes

• Remove excess fat from oxtails before searing to prevent greasy texture and enhance meat flavor.
• Cut vegetables uniformly for even cooking and consistent texture throughout the stew.
• Adjust habanero pepper quantity based on personal spice tolerance; remove seeds for milder heat.
• Choose high-quality, grass-fed oxtails for richer taste and more tender meat during slow cooking.

• Prep Time: 15 minutes
• Cook Time: 3 hours 15 minutes
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Caribbean

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 6 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 75 mg