Oxtail stew is a rich, hearty dish beloved for its deep flavors and melt-in-your-mouth tenderness. If you’ve ever wondered how to cook oxtail stew that’s both comforting and impressive, you’re in the right place. This article will walk you through everything you need to know-from selecting the right oxtail pieces to slow-cooking them into a luscious, savory stew.
What Is Oxtail and Why Use It?
Oxtail is literally the tail of a cow, cut into sections. Despite its humble origins, it’s packed with collagen and marrow, which break down during slow cooking to create a silky, flavorful broth and tender meat that falls off the bone. It’s often compared to beef chuck short ribs in richness and texture, making it a fantastic choice for stews.
Ingredients You’ll Need
– Oxtail pieces (about 3 pounds, cut into 2-inch sections)
– Olive oil or another cooking oil
– Aromatics: onions, garlic, carrots, celery
– Tomato paste
– Red wine (optional but adds depth)
– Beef broth or stock
– Seasonings: salt, pepper, paprika, cayenne, Worcestershire sauce, soy sauce, brown sugar
– Bay leaves and fresh herbs like thyme
– Optional: butter beans or lima beans for a Jamaican twist
Step-by-Step Guide to Cooking Oxtail Stew
1. Marinate the Oxtails
Start by mixing Worcestershire sauce, soy sauce, brown sugar, salt, pepper, paprika, and cayenne pepper in a bowl. Coat the oxtail pieces evenly with this marinade. This step infuses the meat with flavor and helps tenderize it.
2. Brown the Oxtails
Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the oxtail pieces on all sides until they develop a rich brown crust. This browning adds layers of flavor to the stew. Remove the browned oxtails and set aside.
3. Sauté the Vegetables
In the same pot, add a bit more oil if needed and sauté diced onions, carrots, and celery until softened. Add minced garlic and cook for another minute. Stir in tomato paste and cook until it darkens slightly-this caramelization boosts the stew’s richness.
4. Deglaze and Build the Stew
Pour in red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine simmer until the alcohol evaporates. Then add beef broth, bay leaves, and fresh herbs. Return the oxtails to the pot, bring everything to a boil, then reduce heat to low and cover.
5. Slow Cook Until Tender
Simmer the stew gently for about 2 to 3 hours, or until the oxtail meat is tender and falling off the bone. The low and slow cooking breaks down the collagen, creating a silky, flavorful gravy.
6. Optional Additions
For a Jamaican-style stew, stir in butter beans or lima beans during the last 30-45 minutes of cooking. These beans absorb the stew’s flavor and add a lovely texture.
7. Finish and Serve
Remove bay leaves and herbs. If you want a thicker gravy, whisk cornstarch with a little water and stir it into the stew, cooking until thickened. Garnish with chopped green onions or fresh herbs. Serve over rice, mashed potatoes, or with crusty bread to soak up the delicious sauce.
Alternative Cooking Methods
– Instant Pot: Sear oxtails using the sauté function, then add vegetables, liquids, and seasonings. Cook under high pressure for about 45 minutes, then natural release. This method speeds up the cooking while keeping the meat tender.
– Slow Cooker: After sautéing vegetables and browning oxtails, transfer everything to a slow cooker. Cook on low for 5-6 hours until tender. Perfect for hands-off cooking.
Tips for the Best Oxtail Stew
– Cook on low heat to avoid tough meat; patience is key.
– Make the stew a day ahead to deepen the flavors.
– Choose oxtail pieces with more meat than fat; trim excess fat if necessary.
– Use fresh herbs and quality broth for the best taste.
– Pair with traditional sides like rice and peas, mashed potatoes, or homemade bread.
Oxtail stew is a rewarding dish that fills your kitchen with irresistible aromas and your plate with comforting goodness. With these easy steps, you’ll master a stew that’s perfect for cozy dinners or special occasions.
Enjoy your cooking adventure and the delicious results!