Oxtail (stew) Dinner Recipe

Prepare and season oxtail

Pat the oxtail pieces dry with paper towels. Season all sides evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Toss the oxtail lightly in the all-purpose flour so pieces are coated; shake off excess flour.

Brown the oxtail

Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the vegetable oil and butter. When the fat is shimmering, add the oxtail in a single layer (work in batches if necessary to avoid crowding). Brown on all sides, about 3–4 minutes per side, until deep golden. Transfer browned pieces to a plate and set aside.

Sauté aromatics and vegetables

Reduce heat to medium. Add the chopped onion (see note) to the pot and cook, stirring, until softened and starting to brown, about 5 minutes. Add the chopped carrots and celery and cook 4–5 minutes more. Add the minced garlic and cook until fragrant, about 30–45 seconds.

Deglaze and build sauce

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Pour in the red wine (or 1 cup beef stock if not using wine) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Add stock and seasonings

Return the browned oxtail and any accumulated juices to the pot. Add the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, beef stock, Worcestershire sauce, thyme sprigs, bay leaves, and brown sugar (if using). The liquid should come most of the way up the meat; add a bit more stock or water if necessary to just cover. Bring to a gentle simmer.

Simmer until tender

Cover the pot and either: simmer gently on the stovetop over very low heat for 2.5–3 hours, stirring occasionally; or place the covered pot in a 325°F (160°C) oven and braise for 2.5–3 hours. The oxtail is done when the meat is fall-off-the-bone tender and easily pulls away from the bone.

Strain and reduce sauce (optional)

Remove the oxtail pieces to a platter and tent with foil. Skim any excess fat from the surface of the braising liquid. If you prefer a thicker sauce, strain the liquid into a saucepan, discard thyme stems and bay leaves, and simmer over medium-high heat until reduced and slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt and pepper.

Finish stew

If you reduced the sauce separately, return the oxtail to the pot with the reduced sauce. Stir in the frozen peas and cook until warmed through, about 2–3 minutes. Sprinkle chopped parsley over the stew before serving.

Serve

Serve oxtail stew hot over mashed potatoes or polenta, with crusty bread on the side to soak up the sauce.

Prepare mashed potatoes or polenta according to your preferred recipe to yield about 4 cups. Spoon the stew over the starch and garnish with additional parsley.

Slice or break the crusty bread and serve alongside for sopping up the sauce.