Jul 09 2026
Restaurants›Harrys Daughter›Double Braised Oxtail Stew Recipe

Double Braised Oxtail Stew Recipe

Inspired by Harrys Daughter
Time3h 30m
Serves4

Slow braised with butter beans, rice/cabbage

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Ingredients

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Main Ingredients

Aromatics and Seasonings

Cooking Essentials

Method

Preparation

  1. 1

    Prepare the Oxtail

    Season the oxtail pieces generously with salt and black pepper. Set aside.

  2. 2

    Chop Vegetables

    Dice the onion, garlic, carrot, and celery. Set aside.

  3. 3

    Soak Butter Beans

    If using dried butter beans, soak them in water overnight or for at least 8 hours. If using canned, rinse and drain them.

Cooking the Stew

  1. 4

    Sear the Oxtail

    In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the oxtail pieces and sear until browned on all sides (about 8-10 minutes). Remove and set aside.

  2. 5

    Sauté Vegetables

    In the same pot, add butter. Once melted, add the diced onion, garlic, carrot, and celery. Sauté until softened (about 5-7 minutes).

  3. 6

    Combine Ingredients

    Return the oxtail to the pot. Add beef broth, bay leaves, thyme, and the soaked butter beans. Stir well.

  4. 7

    Slow Braise

    Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2.5 to 3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally.

Final Touches

  1. 8

    Cook Rice and Cabbage

    While the stew is cooking, prepare the rice according to package instructions. For the cabbage, slice it thinly and sauté in a pan with a little olive oil until just tender, about 5-7 minutes.

  2. 9

    Serve

    Once the oxtail is cooked and tender, taste and adjust seasoning if needed. Serve the stew hot over rice or alongside sautéed cabbage.

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