Oxtail Stew With Rice Recipe

Prep and season

Pat oxtail pieces dry with paper towels. Season evenly with kosher salt (2 tsp) and black pepper (1 tsp). Dredge each piece lightly in the all-purpose flour, shaking off excess.

Brown the oxtail

Heat vegetable oil (3 tbs) and unsalted butter (1 tbs) in a large heavy-bottom Dutch oven or deep skillet over medium-high heat until shimmering. Working in batches if necessary, add oxtail pieces and brown on all sides, about 3–4 minutes per side, until a deep brown crust forms. Remove browned pieces to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add diced onion, celery, carrot, and green bell pepper to the pot and cook, stirring occasionally, until softened, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Stir in tomato paste (2 tbs) and cook 1–2 minutes to caramelize slightly.

Deglaze and build the stew

If using, pour in the dry red wine (1 cup) to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by half (2–3 minutes). Add crushed tomatoes (1 cup), Worcestershire sauce (1 tbs), Creole seasoning (2 tsp), dried thyme (1 tsp), bay leaves (2), brown sugar (1 tsp) and hot sauce (1 tsp) if using. Stir to combine.

Add liquid and simmer

Return browned oxtail to the pot and pour in beef stock (4 cups), enough to mostly cover the meat. Bring to a gentle boil, then reduce heat to low to maintain a simmer. Cover partially with a lid and simmer gently for 2.5 to 3 hours, or until the oxtail is fork-tender and the meat easily pulls from the bone. Check every 30–40 minutes, skimming excess fat from the surface and turning pieces for even cooking.

Reduce and finish

When oxtail is tender, remove the pieces to a bowl. Increase heat to medium-high and simmer the sauce uncovered for 10–15 minutes to thicken slightly, stirring and scraping up any fond. Taste and adjust seasoning with additional salt, pepper, or Creole seasoning as needed. Return oxtail to the sauce and heat through for 2–3 minutes. Remove bay leaves. Stir in chopped fresh parsley (2 tbs) just before serving.

Rinse rice under cold water until water runs clear to remove excess starch. Combine rinsed rice, water (3 cups), salt (1/2 tsp) and butter or oil (1 tbs) in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes (for long-grain/jasmine) or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork before serving.

In a large bowl, combine torn lettuce (6 cups), sliced tomatoes (2), sliced bell pepper (1) and thinly sliced red onion (optional).

In a small bowl or jar whisk together extra-virgin olive oil (2 tbs) and red wine vinegar or lemon juice (1 tbs). Season with salt and freshly ground black pepper to taste.

Drizzle dressing over the salad and toss gently to combine. Serve immediately.