Oxtail Stew

The Crispy Chef

This Oxtail Stew is a hearty, slow-cooked dish with tender oxtails in a rich, flavorful broth. Ideal for cozy nights or special occasions, it's a comfort food that offers both nourishment and flavor.

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Main Course

Cuisine African

Servings

Calories 336 kcal

Equipment

Dutch Oven or Slow Cooker
Skillet
Wooden spoon
Cutting board
Sharp Knife

Ingredients

2 lbs oxtails trimmed
1 onion diced
4 cloves garlic minced
1- inch ginger minced
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
2 tbsp tomato paste
2 cups beef broth
1 cup red wine optional
1 bay leaf
2 sprigs fresh thyme
Salt and pepper to taste
1 tbsp fresh parsley for garnish optional

Instructions

Season the Oxtails: Generously season the oxtails with salt and pepper.
Sear the Oxtails: In a large skillet, heat olive oil over medium-high heat. Sear the oxtails for 4-5 minutes per side until browned. Set aside.
Sauté Aromatics: In the same skillet, add the diced onions, garlic, and ginger. Sauté until softened, about 5 minutes. Add cumin and paprika, stirring for 1 minute.
Deglaze the Pan: Add a splash of red wine (or broth) to deglaze the pan, scraping up any browned bits.
Braise the Stew: Transfer everything to a Dutch oven. Add beef broth, tomato paste, bay leaf, and thyme. Bring to a simmer, then reduce heat. Let it cook for 2-3 hours, or until oxtails are tender.
Serve: Garnish with fresh parsley and serve with rice, mashed potatoes, or crusty bread.

Notes

You can use a slow cooker or pressure cooker for a quicker version.
For a thicker broth, mix 2 tablespoons of flour with a bit of water and stir it in 30 minutes before the end of cooking.

Nutrition

Serving: 200gCalories: 336kcalCarbohydrates: 10gProtein: 41gFat: 16gCholesterol: 60mgSodium: 240mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 6mgCalcium: 30mgIron: 4.9mg

Keyword comfort food, Hearty Stew, Oxtail Stew, Slow-Cooked, Tender Oxtails