Oxtail Stew
User Reviews
4.7
Oxtail Stew
Description
The Oxtail Stew starts by browning the seasoned oxtails to develop a caramelized crust. Onions are softened alongside garlic, ginger, and diced habanero pepper, which lend warmth and a gentle heat. Ground allspice and smoked paprika, combined with tomato paste and soy sauce, deepen the flavor and provide umami.
After adding the beef broth and herbs like thyme and bay leaves, the stew simmers for hours to tenderize the oxtail and build a rich broth. Beans are stirred in during the final stage to add body and creaminess, absorbing the seasoned liquid. The stew is finished with chopped green onions for freshness.
This stew is a nourishing dish best served hot, with the tender meat falling off the bone and the beans soft but intact. It holds well as leftovers and freezes successfully. When reheating, extra broth can be added to loosen the consistency. The recipe advises storing refrigerated leftovers for up to 4 days or freezing for up to a year.
Ingredients
- 2 tablespoon olive oil
- 3-4 pounds oxtails
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 2 teaspoon ginger grated, fresh
- 1 habanero pepper diced
- ¼ teaspoon allspice ground
- ½ teaspoon smoked paprika
- ¼ cup tomato paste
- 2 tablespoon soy sauce low sodium
- 4-6 cups beef broth low sodium
- 4 prigs thyme chopped, fresh
- 2 bay leaf
- 15 ounce lima beans rinsed and drained, or butter beans or white/navy beans
- 1 tablespoon cornstarch
- 3 green onions chopped
Instructions
- Sear the oxtails. Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
- Sauté onion garlic and spices. Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
- Braise the oxtails. Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours
- Add beans and finish cooking: Remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
- Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.
Notes
- Store leftovers in an airtight container refrigerated for 3-4 days and reheat gently with added broth as needed.
- Freeze the stew for 6-12 months; thaw overnight before reheating for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 729kcal | 36% |
| Carbohydrates | 23g | 8% |
| Protein | 80g | 160% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 249mg | 83% |
| Sodium | 1196mg | 50% |
| Potassium | 865mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 80mg | 8% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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