Cooking With Beer, Whiskey and Spirits

Braised Oxtail Stew

Oxtail stew is a classic, slow-cooked dish that transforms a tough cut of meat into a tender, flavorful, melt-in-your-mouth experience. Oxtail, which comes from the tail of a cow, has a high fat and collagen content that breaks down during slow cooking, giving the stew a rich, gelatinous texture and incredible depth of flavor. Combining oxtail with vegetables, herbs, and seasonings creates a luxurious stew that is perfect for cozy dinners or family gatherings. Here’s everything you need to know to make an unforgettable braised oxtail stew.

Ingredients (Serves 4-6)

Each ingredient in this stew contributes to its savory, warming flavor. Here’s a breakdown of what you’ll need and why each ingredient matters.

• 2 1/2 lbs oxtail: Oxtail is the star of this dish. Its high fat and collagen content give the stew a rich, full-bodied flavor. Look for pieces that are well-marbled with meat and some fat. You can find oxtail at butcher shops or grocery stores, usually cut into segments.
• Salt and black pepper (to taste): Salt and pepper are essential for seasoning the meat. They bring out the oxtail’s natural flavor and ensure each bite is savory and delicious.
• 2 tbsp olive oil: Olive oil is used for searing the oxtail, creating a golden crust on the meat and adding a layer of flavor to the stew. You can substitute with vegetable oil if you prefer.
• 1 large onion (chopped): Onions add sweetness and depth to the stew. When cooked, they break down and blend into the sauce, enhancing the overall flavor.
• 2 carrots (sliced): Carrots bring a touch of natural sweetness to balance the richness of the oxtail. They also add color and texture to the stew.
• 2 celery stalks (sliced): Celery provides an aromatic base for the stew. Along with onions and carrots, it forms a classic flavor base known as mirepoix.
• 4 cloves garlic (minced): Garlic infuses the stew with a savory aroma. Its flavor mellows as it cooks, adding a subtle depth to the dish.
• 1 cup red wine (optional): Red wine adds acidity and sweetness, balancing the richness of the oxtail. A full-bodied wine like Cabernet Sauvignon or Merlot works well in this recipe. If you prefer not to use alcohol, you can substitute with additional beef broth.
• 4 cups beef broth: Beef broth forms the base of the stew, adding depth and enhancing the meaty flavors. For best results, use a high-quality or homemade broth.
• 1 can (14 oz) crushed tomatoes: Tomatoes add acidity, which helps balance the richness of the meat. They also thicken the sauce and contribute to its deep color.
• 2 tbsp tomato paste: Tomato paste adds a concentrated tomato flavor, giving the stew a slight sweetness and enhancing its savory qualities.
• 2 sprigs fresh thyme: Thyme has an earthy, slightly minty flavor that pairs beautifully with beef. Fresh thyme is ideal for a vibrant flavor, but you can use 1 tsp dried thyme if needed.
• 2 sprigs fresh rosemary: Rosemary adds a strong, aromatic quality to the stew. Like thyme, it enhances the richness of the oxtail.
• 1 bay leaf: Bay leaf adds a subtle herbal flavor that rounds out the dish. Remove it before serving, as it’s not meant to be eaten.
• 1 tbsp Worcestershire sauce: Worcestershire sauce brings umami flavor and a hint of tanginess, enhancing the overall taste of the stew.
• 1/2 tsp smoked paprika (optional): Smoked paprika adds a mild smokiness and extra depth to the stew, complementing the oxtail’s richness.
• 1 cup baby potatoes (halved, optional): Potatoes add heartiness to the stew, making it a more complete meal. Baby potatoes hold up well during long cooking times, but you can substitute with Yukon Gold potatoes if desired.

Step-by-Step Instructions

1. Prepare the OxtailBegin by seasoning the oxtail pieces generously with salt and black pepper on all sides. Properly seasoning the meat ensures a flavorful base for the stew and enhances the final taste. You can season the oxtail a few hours before cooking to let the salt penetrate the meat.
   • Tip: For even more flavor, you can coat the oxtail in a light dusting of flour before searing. This will help thicken the sauce later and create a richer crust on the meat.
2. Sear the OxtailHeat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtail in batches, searing each side for about 3-4 minutes, or until a golden crust forms. Avoid overcrowding the pot, as this will prevent proper browning. Once browned, remove the oxtail from the pot and set it aside.
   • Why Searing is Important: Searing the oxtail caramelizes the surface, creating a rich, savory crust that enhances the stew’s flavor. The browned bits left in the pot, known as “fond,” dissolve into the sauce, adding even more depth.
3. Sauté the VegetablesIn the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and beginning to brown. Add the minced garlic and cook for another minute until fragrant.
   • Building Flavor Layers: Sautéing the vegetables in the same pot allows them to absorb the flavors from the oxtail and creates a savory base for the stew.
4. Deglaze with Wine (Optional)Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are packed with flavor. Allow the wine to simmer for about 5 minutes, reducing slightly. This process removes the raw taste of the wine and concentrates its flavors.
   • Tip: If you don’t have wine, use a bit more beef broth with a splash of apple cider vinegar or balsamic vinegar for added acidity.
5. Add Broth and SeasoningsStir in the beef broth, crushed tomatoes, tomato paste, thyme, rosemary, bay leaf, Worcestershire sauce, and smoked paprika. Mix well to combine all the ingredients and add depth to the flavor. Return the seared oxtail to the pot, ensuring it’s mostly submerged in the liquid. Add the baby potatoes if using.
   • Tip: The liquid should cover the oxtail by about 3/4. If it doesn’t, add a bit more broth or water to ensure the meat stays moist during cooking.
6. Braise the StewBring the stew to a simmer over medium heat, then cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the oxtail is tender and easily falls off the bone. Braising at a low temperature allows the collagen in the oxtail to break down, resulting in a rich, gelatinous sauce and tender meat.
   • Checking for Doneness: After 3 hours, test the oxtail by inserting a fork into the meat. It should pull apart easily. If not, continue braising and check every 30 minutes.
7. Serve the StewRemove the oxtail from the pot and transfer it to a serving dish. Skim off any excess fat from the surface of the stew using a spoon. Remove the thyme, rosemary sprigs, and bay leaf. Taste the stew and adjust the seasoning if needed.
   • Serving Suggestions: Serve the stew hot with crusty bread or over mashed potatoes, rice, or polenta. Spoon the rich sauce over the top for a luxurious finish.

Tips and Tricks for Perfect Braised Oxtail Stew

• Choosing the Right Oxtail: Look for oxtail pieces that are well-marbled and evenly cut. Oxtail is a tough cut of meat, but the connective tissue breaks down during cooking, adding flavor and richness to the stew.
• Balancing the Flavors: The combination of wine, Worcestershire sauce, and tomatoes creates a balanced flavor profile. Feel free to adjust the acidity by adding more tomatoes or a splash of vinegar if desired.
• Making in Advance: This stew tastes even better the next day, as the flavors meld and deepen. Store leftovers in an airtight container in the refrigerator, then reheat gently on the stovetop.
• Thickening the Sauce: If the stew is thinner than you’d like, let it simmer uncovered on the stovetop for 15-20 minutes to reduce. You can also mix a small amount of cornstarch with water and add it to the stew to thicken.

Variations and Serving Ideas

1. Spicy Oxtail Stew: Add a pinch of cayenne pepper or red pepper flakes for a hint of heat. You can also add a sliced jalapeño or habanero pepper if you enjoy spicier dishes.
2. Garlic Herb Oxtail Stew: Add a few whole cloves of garlic along with the herbs for a stronger garlic flavor. The garlic will soften and infuse the sauce as it cooks.
3. Adding Root Vegetables: Try adding root vegetables like turnips, parsnips, or rutabagas for added heartiness and flavor. These vegetables hold up well during long cooking times.
4. Serving with Sides: Pair the stew with sides like creamy mashed potatoes, roasted vegetables, or even a light salad for a balanced meal.
5. Garnish with Fresh Herbs: For a burst of color and freshness, garnish the stew with chopped fresh parsley or thyme just before serving.

This Braised Oxtail Stew recipe is a luxurious, comforting dish that showcases the rich, meaty flavor of oxtail. Through slow cooking, the oxtail becomes tender, and the broth transforms into a deeply flavorful sauce that’s perfect for dipping bread or spooning over hearty sides. Enjoy experimenting with this recipe, and savor the complex, savory taste of a classic oxtail stew!