Oxtail Stew - Gelatin Rich
Slow-braised oxtail stew transforms tough cuts into a rich, gelatinous masterpiece. This soul food classic delivers tender meat and a silky sauce, perfect for a comforting and flavorful meal.
Oxtail Stew - Gelatin Rich
Slow-braised oxtail stew transforms tough cuts into a rich, gelatinous masterpiece. This soul food classic delivers tender meat and a silky sauce, perfect for a comforting and flavorful meal.
Key move
Oxtail needs a true low braise, not a casual simmer. Keep the pot at a gentle oven temperature, around 300°F, and give it several hours so the collagen can melt into the broth before the meat is considered done.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
The Setup
- Dutch Oven6-quart
- Large Pot
The Mise en Place
5 of 11Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/3)
Oxtails are not browning properly.
Ensure the pot is hot enough and do not overcrowd it. Sear in batches.
Stew is not thickening.
Simmer uncovered for the last hour to reduce the sauce. You can also thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
Chef's Notes
Sear oxtail pieces well on all sides in batches to develop deep flavor and color before braising.
For extra richness, skim off excess fat from the surface of the stew during the last 30 minutes of cooking.
This stew tastes even better the next day. Cool completely, then refrigerate overnight before reheating.
Serve over creamy mashed potatoes, polenta, or with crusty bread to soak up the rich sauce.
The Method
SEASON
Season the oxtails (1500 g) generously with salt (1 tsp) and pepper.
Oxtails are seasoned.
HEAT
Heat olive oil (2 tbsp) in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Oil is shimmering.
SEAR
Sear the oxtails (1500 g) in batches until browned on all sides. Do not overcrowd the pot.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Oxtails are browned on all sides.
REMOVE
Remove the oxtails (1500 g) from the pot and set aside.
Oxtails are removed from the pot.
ADD
Add the chopped onion (2 cups), carrots (1 cup), and celery (½ cups) to the pot and cook until softened, about 5-7 minutes.
Vegetables are softened.
ADD
Add the minced garlic (4 cloves) and cook for another minute until fragrant.
Garlic is fragrant.
RETURN
Return the oxtails (1500 g) to the pot.
Oxtails are back in the pot.
POUR
Pour in the beef broth (8 cups), ensuring the oxtails (1500 g) are mostly submerged.
Oxtails are mostly submerged in broth.
ADD
Add the thyme (2 sprigs) sprigs and bay leaves.
Thyme and bay leaves are added.
BRING
Time-sensitiveBring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 4 hours, or until the oxtails (1500 g) are very tender and the meat is falling off the bone.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Oxtails are very tender and meat is falling off the bone.
REMOVE
Remove the thyme (2 sprigs) sprigs and bay leaves before serving. Adjust seasoning with salt (1 tsp) and pepper to taste.
Thyme sprigs and bay leaves removed; seasoning adjusted.
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Meatballs — Italian Polpette
Tender, juicy Italian meatballs simmered in a rich tomato sauce. The panade ensures a melt-in-your-mouth texture.
Steak Tartare — Raw Perfection
Indulge in the exquisite simplicity of steak tartare, where hand-cut beef meets vibrant seasonings for a symphony of flavor and texture.
Steak au Poivre — Pepper Crusted
Experience the rich flavors of a French bistro with this classic steak au poivre recipe. Perfectly seared steak, bold pepper crust, and a decadent cream sauce.