Oxtail stew

Here’s a rich, comforting Oxtail Stew—slow-cooked until the meat is fall-off-the-bone tender 🍲

Ingredients

• 3–4 lb oxtails, cut into sections
• Salt & black pepper (to taste)
• 2–3 tbsp vegetable oil
• 1 large onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup crushed tomatoes (or diced)
• 1–2 bay leaves
• 1 tsp thyme (dried or fresh)
• 1 tsp paprika
• ½ tsp allspice (optional but great)
• 1 tbsp Worcestershire sauce
• Optional add-ins: potatoes, butter beans, or mushrooms
• Fresh parsley or green onions (for garnish)

Instructions

1. Season & brown
   • Pat oxtails dry and season generously with salt and pepper.
   • Heat oil in a large pot or Dutch oven over medium-high heat.
   • Brown oxtails on all sides (work in batches). Remove and set aside.
2. Build the base
   • In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened.
   • Add garlic and tomato paste; cook 1–2 minutes until fragrant.
3. Deglaze & simmer
   • Pour in beef broth, scraping up browned bits.
   • Add crushed tomatoes, bay leaves, thyme, paprika, allspice, and Worcestershire.
   • Return oxtails to the pot.
4. Slow cook
   • Bring to a gentle boil, then reduce to low.
   • Cover and simmer 2½–3½ hours, stirring occasionally, until meat is very tender.
5. Finish
   • Add potatoes or beans during the last 30–40 minutes if using.
   • Taste and adjust seasoning. Remove bay leaves.
6. Serve
   • Garnish with parsley or green onions.
   • Serve hot.

Serving Ideas

• Over rice, mashed potatoes, or buttered noodles
• With crusty bread or cornbread to soak up the gravy

Tips & Variations

• Thicker stew: mash a few potatoes into the broth or simmer uncovered at the end
• Caribbean-style: add scotch bonnet (very small amount), browning sauce, and thyme
• Pressure cooker: cook on high pressure for about 45–50 minutes, natural release

If you want, I can share a Jamaican oxtail, Southern-style, or slow-cooker version.