Braised Oxtail Stew

Braised Oxtail Stew

Ingredients:

• 3 lbs (1.3 kg) oxtails, cut into pieces
• 2 tbsp olive oil (or vegetable oil)
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup red wine (optional, but adds richness)
• 2 tbsp soy sauce (or Worcestershire sauce)
• 2 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves
• 1 tsp paprika
• 1 tsp allspice (optional, for Jamaican style)
• 1 Scotch bonnet pepper (optional, for heat)
• Salt & black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Brown the oxtails
   
   • Season with salt & pepper.
   • Heat oil in a heavy pot or Dutch oven.
   • Sear oxtails on all sides until nicely browned. Remove and set aside.
3. Sauté vegetables
   
   • In the same pot, add onions, carrots, celery, and garlic.
   • Cook until softened and fragrant.
5. Build the sauce
   
   • Stir in tomato paste and cook for 2 minutes.
   • Add red wine (if using) and let it simmer until reduced by half.
   • Pour in beef broth, soy sauce, thyme, bay leaves, paprika, and allspice. Stir well.
7. Slow braise
   
   • Return oxtails to the pot.
   • Cover with a lid and simmer on low heat for 3–4 hours, until the meat is tender and falling off the bone.
   • (Alternatively, you can braise in the oven at 325°F / 160°C for 3 hours, or use a slow cooker on LOW for 6–8 hours.)
9. Finish & serve
   
   • Remove bay leaves and thyme sprigs.
   • Skim off excess fat if needed.
   • Garnish with fresh parsley.