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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.
For 4 servings
Prepare and Season the Oxtail (5 minutes)
Brown the Oxtail (20 minutes)
Sauté the Aromatics (10 minutes)
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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.
This southern recipe takes 205 minutes to prepare and yields 4 servings. At 1213.55 calories per serving with 76.37g of protein, it's a moderately challenging recipe perfect for dinner or supper or lunch.
Deglaze and Build the Braising Liquid (5 minutes)
Braise the Oxtail (2.5 hours)
Add Vegetables and Finish Cooking (1 hour)
Finish and Serve (15 minutes)
Add 1 chopped Scotch bonnet pepper or 1 teaspoon of red pepper flakes along with the garlic for a fiery kick.
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.
Add 2 sprigs of fresh rosemary along with the thyme for a more complex, woodsy herbal aroma.
Replace half of the potatoes with peeled and chunked parsnips or turnips for a different flavor profile and added sweetness.
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.
Oxtail provides high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
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.
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.
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.
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.
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.
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.
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.