Ingredients:
3-4 lbs oxtail, cut into sections
2 tbsp vegetable oil (or your choice of oil)
1 large onion, chopped
4 garlic cloves, minced
2 tbsp ginger, minced
2 large carrots, chopped
2 celery stalks, chopped
1 bell pepper, chopped (optional)
1 can (14 oz) diced tomatoes
2 cups beef broth (or water)
1 cup red wine (optional)
2 tbsp tomato paste
2 tbsp soy sauce
1 tbsp Worcestershire sauce
2-3 sprigs fresh thyme
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
1 tsp ground black pepper
Salt to taste
2 tbsp brown sugar (optional, for sweetness)
1-2 tbsp cornstarch (optional, for thickening)
2 cups cooked rice or mashed potatoes for serving
Instructions:
Step 1: Brown the Oxtail
Heat the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat.
Season the oxtail pieces generously with salt, pepper, and smoked paprika.
Brown the oxtail in batches for 3-5 minutes per side until they develop a deep color. Remove the browned oxtail and set aside.
Step 2: Cook the Vegetables
In the same pot, add a little more oil if needed, then add the chopped onion, garlic, ginger, and bell pepper. Sauté for about 5 minutes until softened.
Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
Step 3: Simmer the Stew
Add the tomato paste, Worcestershire sauce, soy sauce, and brown sugar (if using). Stir to coat the vegetables and bring out the flavors.
Pour in the diced tomatoes (with juices), beef broth, and red wine (if using). Stir to combine.
Add the thyme, bay leaves, and season with additional salt and pepper as needed.
Return the browned oxtail to the pot, ensuring they’re mostly submerged in the liquid.
Step 4: Slow Cook
Bring the stew to a boil, then reduce the heat to low and cover the pot.
Let the oxtail stew simmer for 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone.
Step 5: Optional Thickening
If you prefer a thicker stew, dissolve 1-2 tablespoons of cornstarch in a small amount of water, then stir it into the stew during the last 10-15 minutes of cooking.
Step 6: Serve
Once the oxtail is cooked and tender, remove the bay leaves and thyme stems.
Serve the oxtail stew over a bed of rice or mashed potatoes.
Optionally, garnish with fresh parsley or more thyme for a pop of color and flavor.
Enjoy your Oxtail Stew! Perfect for a cozy meal with a rich and savory flavor profile.