slow cooked oxtail stew recipe
The Best slow cooked oxtail stew recipe
I’m so excited to share my slow cooked oxtail stew recipe with you all. This dish has been a staple in our household for years, and for good reason – it’s hearty, comforting, and ridiculously easy to make. The oxtail is slow cooked to perfection in a rich, flavorful broth that’s packed with vegetables and herbs.
It’s the perfect recipe for a chilly fall or winter evening, or even just a cozy night in. My family loves it when I serve it with some crusty bread or over mashed potatoes. The best part?
It’s incredibly easy to make and can be left to simmer away while you attend to other tasks. I like to think of it as a little slice of heaven in a pot. As an added bonus, this recipe is also super healthy – the slow cooking process breaks down the connective tissue in the oxtail, making it tender and easy to chew.
Plus, the broth is loaded with vitamins and minerals from all the veggies. My kids love helping me prepare the ingredients, too – they get to learn about all the different herbs and spices we use. I first discovered this recipe at a potluck dinner with some friends who were from South Africa.
They were kind enough to share their secrets with me, and I’ve been making it ever since. The original recipe was even more involved than this one – they used all sorts of complicated techniques and ingredients that I just couldn’t keep up with. But over time, I’ve simplified the recipe and made it my own.
Now, I can whip up a big ol’ batch of oxtail stew in no time at all – it’s become a staple in our household for sure.
Slow Cooked Oxtail Stew
This rich and deeply flavorful oxtail stew is slow cooked until the meat is fall-off-the-bone tender. Simmered with aromatic vegetables and red wine, it makes a hearty and comforting meal perfect for cooler days.
🥘Ingredients
For the Stew
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooked Oxtail Stew Works
I always make extra slow cooked oxtail stew because it stores and reheats beautifully. You can keep leftovers in the fridge for up to four days in a sealed container, and the flavors just get deeper and richer. To reheat, simply warm it on the stovetop over low heat, adding a splash of beef broth or water if the gravy has thickened too much.
It also freezes well for up to three months, so you can pull it out for a quick dinner on a busy night. When I serve this stew for family gatherings, I like to pair it with white rice, mashed potatoes, or even creamy polenta. The rich gravy coats everything perfectly, and the tender meat is always a hit.
You can also use the leftovers to make oxtail tacos or serve it over pasta for a different twist. No matter how you serve it, this recipe is a winner for any occasion. It is hearty, comforting, and full of flavor that everyone will love.
❓ Frequently Asked Questions About Slow Cooked Oxtail Stew
Q: What kind of oxtail should I use?
The best type of oxtail for this recipe is one that’s nice and meaty – look for ones that are around 2-3 pounds each. You can also use beef shanks or short ribs if you can’t find oxtails.
Q: Can I use chicken instead of beef?
No way! This recipe is specifically designed for beef oxtails, which have a rich, meaty flavor that pairs perfectly with the broth.
Q: Do I need to brown the oxtails before slow cooking them?
Nope! While browning can add some extra flavor to the dish, it’s not necessary – just toss those oxtails into the pot and let them cook away.
Q: Can I make this recipe in a slow cooker?
You bet! In fact, using a slow cooker can be a great way to make this dish – just throw everything into the crock pot in the morning and come home to a delicious meal.
Q: How long does it take to make this stew?
The beauty of slow cooking is that you can let this stew simmer away for hours on end without having to constantly monitor it – just toss everything into a big pot or crock pot and let it cook on low for 6-8 hours.