To cook oxtail stew on the stove, start by generously seasoning the oxtails with salt and pepper[3][4][6]. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium to medium-high heat, then brown the oxtails on all sides to develop deep flavor and color[3][4][6]. Once browned, set the oxtails aside.
In the same pot, add chopped onions and sauté until translucent, then add minced garlic and cook for another minute[4][6]. Add tomato paste (or puree), along with herbs and spices like bay leaves, thyme, smoked paprika, or allspice, depending on your preferred flavor profile[2][3][6]. Stir for 1-2 minutes to develop the aromatics.
Return the oxtails to the pot and pour in enough beef broth (and optionally red wine) to cover most of the oxtails—about 4 cups of broth is standard[4][6]. Stir to combine, and bring the mixture to a boil. Reduce heat to low, cover the pot with a lid slightly ajar, and simmer gently for about 2 to 3 hours until the oxtail meat becomes very tender and nearly falls off the bone[3][4][6]. Occasionally check the stew and stir to prevent sticking, adding more broth if needed.
About 30-40 minutes before finishing, add chopped vegetables such as carrots and potatoes, ensuring they cook until tender[3][4]. For extra richness, you can also add drained and rinsed beans (such as butter beans) at this stage[2][6]. If the stew needs thickening, mix a little broth with flour or tapioca flour to make a slurry and stir it into the pot towards the end of cooking[4][6].
Once the vegetables and meat are fully tender and the sauce has thickened, remove any bay leaves, adjust seasoning to taste, and serve hot, often with rice or mashed potatoes[3][6].
References
- [1] Traditional Oxtail Stew – Lavender & Lovage
- [2] Jamaican Oxtail Stew (Plus Video) – African Bites
- [3] Oxtails and Rice Recipe – Lana’s Cooking
- [4] Oxtail Stew Recipe – Organically Addison
- [5] Oxtail Stew Recipe | Inspired by Terri-Ann’s kitchen (YouTube)
- [6] Oxtail Stew – Jo Cooks
- [7] Oxtail Stew – Lubz Online
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