Oxtail is exactly what it sounds like—the tail of the cow—and it’s a hidden gem for folks who love rich, comforting meals. It’s a cut loaded with collagen, marrow, and just enough meat to make the most luxurious stew or soup you’ve ever had.
Why It’s Worth Trying:
Collagen-rich: Supports joint, skin, and gut health.
Full of natural gelatin: Makes broth silky and nourishing.
Deep beefy flavor: The longer it cooks, the better it gets.
Try this easy to make oxtail stew and see all the taste and benefits of using oxtail.
Flavor: Deep, rich, fall-off-the-bone comfort
Serves: 4–6
Cook Time: 3.5–4 hours
Ingredients:
2–3 lbs oxtail
Salt and pepper
2 tbsp oil or lard
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
1 cup red wine (or beef broth)
4 cups beef broth
2 bay leaves
1 tsp thyme
1 tsp smoked paprika (optional)
Optional: potatoes or parsnips for added bulk
Instructions:
Season & Sear: Pat the oxtail dry and season with salt and pepper. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear oxtail pieces on all sides until browned. Remove and set aside.
Sauté Aromatics: Add onion, garlic, carrots, and celery to the pot. Cook 5–7 minutes, scraping up any browned bits.
Deglaze: Stir in tomato paste and cook 2 minutes. Pour in red wine and simmer for 2–3 minutes to reduce slightly.
Build Flavor: Return oxtail to the pot. Add broth, bay leaves, thyme, and smoked paprika.
Simmer Low & Slow: Cover and simmer on low for 3–4 hours, until meat is falling off the bone and broth is rich.
Finish & Serve: Taste for seasoning. Serve over mashed potatoes, polenta, or buttered egg noodles. Garnish with parsley.
