Slow-Braised Oxtail Stew

September 14, 2025 by Camila

🍳 Instructions

1. Preheat Oven: Set to 325°F (160°C).
2. Brown the Oxtail: In a heavy pot or Dutch oven, heat oil and sear oxtail pieces until golden. Remove and set aside.
3. Sauté Veggies: Add onion, carrots, celery, and garlic. Cook until softened.
4. Build the Base: Stir in tomato paste, thyme, bay leaves, and optional spices. Deglaze with wine or beer.
5. Add Liquids & Meat: Return oxtail to the pot. Pour in beef stock. Bring to a simmer.
6. Braise: Cover and transfer to oven. Cook for 3–4 hours until meat is tender and falling off the bone.
7. Finish: Skim fat, adjust seasoning, and stir in butter beans if using. Serve with mashed potatoes, rice, or crusty bread.

For a Jamaican twist, add browning sauce, allspice, and Scotch bonnet pepper. Or try Jamie Oliver’s version with rosemary, cloves, and plum tomatoes for a British-style stew2. Let me know if you want it translated or adapted for a pressure cooker!