Oxtail Stew
A rich, hearty stew made with oxtail, onions, tomatoes, and garlic, simmered until the meat is tender and falling off the bone. Perfect for a comforting dinner.
- Total time
- 195 min
- Servings
- 6
- Calories
- 520
- Protein
- 38g
Ingredients
- 3 pounds oxtail
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic
- 14.5 ounces canned diced tomatoes
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
Instructions
- 1
Pat the 3 pounds oxtail dry and season with the 1 teaspoon salt and black pepper. Heat the 2 tablespoons olive oil in a large pot over medium-high until shimmering.
- 2
Brown the oxtail in batches, about 4 minutes per side, until deeply browned on all sides. Transfer to a plate and set aside.
- 3
Reduce heat to medium. Add the 1 large sliced onion and cook until soft and golden, about 6 minutes. Stir in the 4 minced garlic cloves and cook until fragrant, about 1 minute.
- 4
Return the oxtail to the pot. Add the 14.5 ounces diced tomatoes with their juices and the 2 cups beef broth. Scrape up any browned bits from the bottom.
- 5
Bring to a boil, then reduce heat to low. Cover and simmer until the meat is tender and pulls easily from the bone, about 2.5 to 3 hours. Stir in the 1 teaspoon dried thyme during the last 30 minutes.
- 6
Skim off excess fat, taste and adjust salt. Serve hot, spooning the rich sauce over the meat.
Tools you’ll need
- large pot or Dutch oven
- tongs
- wooden spoon
- measuring cups and spoons
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