Oxtail Stew Recipe

Season the Oxtail

In a large bowl, season the oxtail pieces with salt and black pepper, ensuring they are evenly coated.

Sear the Oxtail

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces and sear them on all sides until browned (about 5-7 minutes). Remove oxtail and set aside.

Sauté the Vegetables

In the same pot, add chopped onion, minced garlic, sliced carrots, and diced celery. Sauté for about 5 minutes or until the onion is translucent.

Add Tomato Paste

Stir in the tomato paste and cook for an additional 2 minutes until it is well combined with the vegetables.

Deglaze with Red Wine (optional)

Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Allow to simmer for about 3 minutes.

Combine Ingredients

Return the seared oxtail to the pot. Pour in the beef broth, add bay leaves and thyme, and stir to combine.

Slow Cook

Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 3-4 hours until the oxtail is tender and the meat easily falls off the bone.

Cook Rice

In a separate pot, combine the rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked and water is absorbed.

Add Peas

Stir in the canned peas during the last 5 minutes of cooking the rice, ensuring they are heated through.

Plate the Stew

Once the oxtail stew is ready, remove the bay leaves. Serve the stew in bowls with some of the rich gravy ladled over the top.

Complement with Rice and Peas

Serve alongside the rice and peas, garnishing with fresh herbs if desired.