Description

This hearty Oxtail Stew features tender oxtails slowly braised in a rich, flavorful broth infused with aromatic spices, fresh herbs, and butter beans. Perfect for a comforting meal, this recipe walks you through searing the meat, developing a savory base, and slow simmering until the oxtails are melt-in-your-mouth tender.

Ingredients

Scale

Meat and Seasonings

2 tablespoon olive oil
3-4 pounds oxtails
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)

Vegetables and Aromatics

1 large onion (chopped)
6 cloves garlic (minced)
2 teaspoon fresh ginger (grated)
1 habanero (diced)

Spices and Sauces

¼ teaspoon allspice (ground)
½ teaspoon smoked paprika
¼ cup tomato paste
2 tablespoon soy sauce (low sodium)

Liquids and Herbs

4-6 cups beef broth (low sodium)
4 sprigs fresh thyme (chopped)
2 bay leaves

Beans and Thickening

15 ounce lima beans (rinsed and drained, or butter beans or white/navy beans)
1 tablespoon cornstarch

Garnish

3 green onions (chopped)

Cook Mode Prevent your screen from going dark

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, then sear them on all sides until beautifully browned, which locks in flavor. You may need to do this in batches to avoid overcrowding. Once browned, transfer the oxtails to a plate and set aside.
Sauté onion, garlic, and spices: In the same pot, add the chopped onion and cook until translucent and softened, about 3-5 minutes. Add the minced garlic, grated ginger, and diced habanero, stirring and cooking for 1 minute to release their aroma. Next, stir in the ground allspice, smoked paprika, soy sauce, and tomato paste. Continue cooking for 2-3 minutes until the tomato paste darkens slightly, intensifying the stew’s base flavors.
Braise the oxtails: Return the browned oxtails to the pot. Pour in the beef broth and add the chopped fresh thyme and bay leaves. Add enough broth (starting with 4 cups) to mostly cover the oxtails. Bring the mixture to a boil, then reduce heat to low. Cover the pot with a lid left slightly ajar and simmer gently for 2 hours, allowing the meat to become tender and the flavors to meld.
Add beans and finish cooking: Remove the lid and stir in the rinsed lima or butter beans. Continue simmering uncovered for another 30-45 minutes, which thickens the stew and lets the beans absorb the rich broth flavors.
Finish: Discard the bay leaves and thyme sprigs. Mix the cornstarch with 1 tablespoon of water to make a slurry, then stir it into the pot. Increase the heat to medium and cook, stirring frequently, until the stew thickens to your desired consistency. Finally, garnish with freshly chopped green onions before serving.

Notes

This rich Oxtail Stew recipe features tender meat braised in a rich and flavorful gravy.
Follow the straightforward step-by-step instructions to master this dish on your first try, even if you’re new to cooking oxtail.
Adjust the level of heat by varying the amount of habanero or omitting it if preferred.
The stew tastes even better the next day, making it great for leftovers.
Use low sodium broth and soy sauce to better control the salt level in the stew.

Nutrition

Serving Size: 1 serving
Calories: 729 kcal
Sugar: 5 g
Sodium: 1196 mg
Fat: 35 g
Saturated Fat: 13 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 6 g
Protein: 80 g
Cholesterol: 249 mg