Is Oxtail Stew healthy?

Oxtail stew can be part of a healthy diet in moderation. It's rich in protein, collagen, and minerals like iron and zinc. However, it is also high in saturated fat. To make it healthier, you can skim the fat thoroughly before serving and pair it with a green salad.

Can I make this in a slow cooker?

Yes. Follow steps 1-4 on the stovetop to build flavor. Transfer everything to a slow cooker, add the browned oxtail, and cook on low for 8-10 hours or on high for 4-6 hours. Add the potatoes and chunked carrots during the last 2 hours of cooking to prevent them from getting mushy.

What's the best way to store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day. Reheat gently on the stovetop over low heat, adding a splash of beef broth if the gravy has thickened too much.

Why is my oxtail still tough?

If the oxtail is tough, it simply needs more time to cook. The connective tissues haven't fully broken down yet. Continue simmering the stew, checking every 30 minutes, until the meat is fork-tender. Ensure the pot is tightly covered and the liquid is at a gentle simmer, not a rolling boil.

Can I use beef shanks or short ribs instead of oxtail?

Yes, bone-in beef shanks or short ribs are excellent substitutes. They have a similar rich flavor and collagen content that will create a delicious stew. Adjust cooking time as needed until the meat is tender.

Home / Recipes / southern / Oxtail Stew

southernMediumnon vegetariannut freehigh protein

Oxtail Stew

RATING

4.6/5(118)

TASTE SCORE

9/10

Fall-off-the-bone tender oxtail slow-braised in a rich, savory gravy with hearty root vegetables. This Southern comfort food classic is deeply flavorful and perfect for a cozy family dinner, especially when served over creamy grits or rice.

PREP

25m

COOK

180m

SERVES

1.5 CUPS

1200 cal

SERVINGS

INSTRUCTIONS

7 steps. 180 minutes total.

7 STEPS

1
Step 1
- a.Prepare and Season the Oxtail (5 minutes)
- b.Pat the oxtail pieces completely dry with paper towels. This is crucial for getting a good sear.
- c.In a shallow dish, whisk together the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- d.Dredge each oxtail piece in the seasoned flour, coating all sides lightly. Shake off any excess and set aside.
2
Step 2
- a.Brown the Oxtail (20 minutes)
- b.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- c.Working in batches to avoid overcrowding the pan, carefully place the oxtail in the pot. Brown on all sides until a deep, golden-brown crust forms, about 4-5 minutes per side.
- d.Transfer the browned oxtail to a clean plate and set aside. Do not wipe out the pot.
3
Step 3
- a.Sauté the Aromatics (10 minutes)
- b.Reduce the heat to medium. Add the chopped onion, finely chopped carrots, and celery to the pot.
- c.Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 6-8 minutes.
- d.Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until the garlic is fragrant and the tomato paste darkens slightly in color.
4
Step 4
- a.Deglaze and Build the Braising Liquid (5 minutes)
- b.Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the flavorful browned bits (the fond) from the bottom.
- c.Bring to a simmer and cook until the wine has reduced by about half, about 3-4 minutes.
- d.Stir in the beef broth, Worcestershire sauce, bay leaves, fresh thyme sprigs, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
5
Step 5
- a.Braise the Oxtail (2.5 hours)
- b.Return the browned oxtail and any accumulated juices from the plate back to the pot. The liquid should almost cover the meat.
- c.Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to the lowest possible setting that maintains a bare simmer.
- d.Cover the pot tightly and let it cook for 2.5 hours. Stir gently every 45 minutes to prevent sticking.
6
Step 6
- a.Add Vegetables and Finish Cooking (1 hour)
- b.After 2.5 hours, add the chunked potatoes and remaining chunked carrots to the pot.
- c.Stir gently to submerge the vegetables in the liquid as much as possible.
- d.Replace the lid and continue to simmer for another 45-60 minutes, or until the oxtail is completely tender and the meat is easily pulling away from the bone.
7
Step 7
- a.Finish and Serve (15 minutes)
- b.Remove the pot from the heat. Using a large spoon, skim any excess fat that has risen to the surface.
- c.Carefully remove and discard the bay leaves and thyme sprigs.
- d.Let the stew rest for 10 minutes. This allows the flavors to meld and the meat to reabsorb some juices.
- e.Taste the gravy and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot over creamy grits, mashed potatoes, or rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Don't skip browning the oxtail. This step builds a deep, rich flavor base (fond) for the entire stew.
2
Patience is key. The long, slow simmer at a very low temperature is what makes the tough oxtail meat incredibly tender.
3
For an even richer flavor, make the stew a day ahead. The flavors meld and deepen overnight.
4
If the gravy is too thin at the end, remove the meat and veggies, then simmer the liquid until it reduces and thickens to your liking.
5
The oxtail is perfectly cooked when the meat is easily pierced with a fork and is starting to pull away from the bone.
6
For a thicker gravy without reducing, you can mash one or two of the cooked potato chunks against the side of the pot and stir them in.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Oxtail Stew

Add 1 chopped Scotch bonnet pepper or 1 teaspoon of red pepper flakes along with the garlic for a fiery kick.

Caribbean Inspired

Caribbean-Inspired

Omit the red wine. Add 2 tablespoons of browning sauce, 1 teaspoon of allspice, and a 15-ounce can of drained butter beans during the last 30 minutes of cooking.

Herbaceous Twist

Add 2 sprigs of fresh rosemary along with the thyme for a more complex, woodsy herbal aroma.

Root Vegetable Medley

Replace half of the potatoes with peeled and chunked parsnips or turnips for a different flavor profile and added sweetness.

HEALTH BENEFITS

Why this is on our healthy list.

joint

Rich in Collagen and Gelatin

The slow cooking process breaks down the connective tissues in the oxtail, releasing collagen and gelatin. These proteins are beneficial for joint health, skin elasticity, and gut lining integrity.

muscle

Excellent Source of Protein

Oxtail provides high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.

nutrition

Packed with Minerals

This dish is a good source of essential minerals like iron, which is vital for oxygen transport in the blood, and zinc, which supports immune function and wound healing.

QUESTIONS?

Frequently asked questions

A serving of this oxtail stew (about 1.5 cups) contains approximately 750-850 calories, primarily depending on the fat content of the oxtail. It is a rich, calorie-dense comfort food.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Oxtail Stew

For 4 servings

7 steps. 180 minutes total.

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