Recipe: Rustic Oxtail Stew

written by

Jared Frye

posted on

June 24, 2025

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:

  1. 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.
  2. Sauté Aromatics: Add onion, garlic, carrots, and celery to the pot. Cook 5–7 minutes, scraping up any browned bits.
  3. Deglaze: Stir in tomato paste and cook 2 minutes. Pour in red wine and simmer for 2–3 minutes to reduce slightly.
  4. Build Flavor: Return oxtail to the pot. Add broth, bay leaves, thyme, and smoked paprika.
  5. Simmer Low & Slow: Cover and simmer on low for 3–4 hours, until meat is falling off the bone and broth is rich.
  6. Finish & Serve: Taste for seasoning. Serve over mashed potatoes, polenta, or buttered egg noodles. Garnish with parsley.

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