When it comes to comfort food, few dishes can rival the rich and tender goodness of a hearty oxtail stew. The slow-cooked collagen-rich meat, infused with bold flavors and spices, is sure to become a new favorite in your household. Whether you’re looking for a classic Jamaican-inspired dish or something more adventurous like Korean-spiced or African-peanut-butter flavored, there’s an oxtail stew recipe out there to suit every taste.
In this article, we’ll be exploring 18 different oxtail stew recipes from around the world, each with its own unique blend of herbs and spices. From slow-cooked red wine stews to spicy Korean-style stews, and from classic butter bean-based Jamaican dishes to creamy coconut milk-infused Caribbean stews, we’ll take you on a culinary journey that will leave your taste buds singing. So grab a spoon, and let’s get started!
Classic Jamaican Oxtail Stew with Butter Beans
Classic Jamaican Oxtail Stew with Butter Beans: A hearty and flavorful dish that’s perfect for a comforting meal. This recipe is a staple of Jamaican cuisine, combining tender oxtail with creamy butter beans in a rich and aromatic sauce.
Ingredients:
– 2 lbs oxtail, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup butter beans, drained and rinsed
– 2 tablespoons brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Brown the oxtail in batches until browned on all sides, about 5 minutes per batch. Remove from pot and set aside.
3. Add the onion, garlic, and Scotch bonnet pepper (if using) to the pot. Cook until the onion is translucent, about 5 minutes.
4. Stir in the curry powder, salt, and black pepper. Cook for 1 minute.
5. Add the beef broth, diced tomatoes, brown sugar, soy sauce, and oxtail back into the pot.
6. Bring the stew to a boil, then reduce heat to low and simmer for 2-3 hours or until the oxtail is tender.
Cooking Time: 2-3 hours
Slow-Cooked Red Wine Oxtail Stew
Slow-Cooked Red Wine Oxtail Stew Recipe
Rich and flavorful, this slow-cooked oxtail stew is a perfect comfort food for a chilly evening. Tender oxtail falls apart easily with the help of red wine, beef broth, and aromatic spices.
Ingredients:
– 2 pounds oxtail, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the oxtail pieces on all sides, about 5 minutes per side. Remove from pot and set aside.
2. Add onion and garlic to the pot; cook until softened, about 3-4 minutes.
3. Add red wine, beef broth, tomato paste, thyme, cinnamon, salt, and pepper. Stir to combine.
4. Return oxtail to the pot; cover and transfer to a slow cooker or oven (300°F). Cook for 8 hours or until tender.
Serve hot, garnished with chopped parsley if desired. Enjoy!
Spicy Korean Oxtail Stew (Kkori Gomtang)
This hearty stew is a staple of Korean comfort food, slow-cooked to tender perfection with oxtail and a depth of spicy, savory flavors.
Ingredients:
– 1 pound beef oxtail, cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup soy sauce
– 1/4 cup sugar
– 2 cups beef broth
– 2 cups water
– 1 teaspoon ground black pepper
– Salt, to taste
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add oxtail and cook until browned, about 5 minutes. Remove from pot.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add chili flakes, soy sauce, sugar, broth, water, and black pepper. Stir to combine.
4. Return oxtail to the pot and bring to a boil. Reduce heat to low and simmer for 2 hours or overnight.
5. Season with salt to taste. Garnish with green onions and sesame seeds.
Cooking Time: 2 hours
Southern-Style Smothered Oxtail Stew
A hearty and comforting stew that’s a staple of Southern cuisine, smothered oxtail is slow-cooked to tender perfection in a rich tomato-based broth. This recipe is perfect for a cold winter night or a special occasion.
Ingredients:
– 2 lbs beef oxtail
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 tbsp all-purpose flour
– 2 tbsp butter
Instructions:
1. Preheat oven to 300°F.
2. Season the oxtail with salt, pepper, and paprika.
3. Heat oil in a large Dutch oven over medium-high heat; brown the oxtail (5-7 minutes).
4. Add onion and garlic; cook until softened.
5. Add broth, tomatoes, thyme, and flour; stir to combine.
6. Cover and transfer to the preheated oven; braise for 2 hours or until tender.
7. Remove from heat; stir in butter until melted.
Cooking Time: 2 hours
Caribbean Oxtail Stew with Coconut Milk
This hearty stew is a classic Caribbean dish that combines tender oxtail with the rich flavors of coconut milk, spices, and herbs. Perfect for a cold winter’s day or a special occasion.
Ingredients:
– 2 pounds beef oxtail
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 1 cup beef broth
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 sprigs fresh thyme
Instructions:
1. Preheat oven to 300°F (150°C).
2. Brown the oxtail in a large Dutch oven over medium-high heat, about 5 minutes.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in coconut milk, beef broth, curry powder, cumin, salt, and pepper. Bring to a simmer.
5. Cover pot and transfer to the preheated oven. Braise for 2-1/2 hours or until meat is tender.
6. Remove from oven and stir in thyme. Serve hot with rice or roti.
Cooking Time: 2-1/2 hours
Italian-Inspired Oxtail Stew with Tomatoes and Herbs
This hearty stew is a twist on traditional Italian braising, featuring tender oxtail slow-cooked in a rich tomato sauce infused with fragrant herbs.
Ingredients:
– 2 lbs oxtail, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, cored and chopped (or 1 can of crushed tomatoes)
– 1 cup red wine
– 1 cup beef broth
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the oxtail pieces in a little oil over medium-high heat.
3. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the tomatoes, red wine, beef broth, thyme, and oregano. Season with salt and pepper to taste.
5. Bring to a boil, then cover and transfer to the preheated oven.
6. Braise for 2-3 hours or until the meat is tender and falls apart easily.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-3 hours
Chinese Braised Oxtail Stew with Star Anise
This hearty stew is a staple of Chinese cuisine, slow-cooked to tender perfection and infused with the warm, aromatic flavors of star anise. Serve over steamed rice or noodles for a comforting meal.
Ingredients:
– 1 oxtail (about 2 lbs), cut into large pieces
– 2 tablespoons soy sauce
– 2 tablespoons Shaoxing wine (or dry sherry)
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 2 inches ginger, sliced
– 2 star anise pods
– 1 onion, chopped
– 2 cups beef broth
– 1 cup water
– Salt and black pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown the oxtail pieces, then remove them from the pot.
2. Add more oil if needed, then sauté garlic, ginger, and star anise until fragrant.
3. Add soy sauce, wine, onion, broth, and water to the pot. Stir to combine.
4. Return the oxtail to the pot, cover, and braise at a gentle simmer for 2 1/2 hours or overnight.
5. Season with salt and black pepper to taste.
Cooking Time: 2 1/2 hours
African Oxtail Stew with Peanut Butter
This rich and flavorful stew is a staple of West African cuisine, perfect for a cold winter’s night. The addition of creamy peanut butter adds a depth of flavor and velvety texture that will leave you wanting more.
Ingredients:
– 1 pound oxtail, cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 cup beef broth
– 1/2 cup peanut butter
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the oxtail, then set aside.
2. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
3. Add beef broth, peanut butter, tomato paste, cumin, salt, and pepper. Stir to combine.
4. Return the oxtail to the pot, cover, and simmer for 1 1/2 hours or until tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 1 1/2 hours
Portuguese Oxtail Stew with Red Pepper Paste
This hearty stew from Portugal’s Algarve region is a rich and flavorful dish that’s perfect for a cold winter’s night. The addition of red pepper paste gives it a subtle smoky heat, making it a unique twist on traditional oxtail stews.
Ingredients:
– 1 kg beef oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 tablespoons red pepper paste
– 1 teaspoon dried thyme
– Salt and black pepper
Instructions:
1. Heat oil in a large pot over medium heat. Brown the oxtail pieces, then set aside.
2. Add onion and garlic to the pot; cook until softened.
3. Add wine, broth, tomato paste, red pepper paste, and thyme. Stir well.
4. Return oxtail to the pot, cover, and bring to a boil.
5. Reduce heat to low and simmer for 2-3 hours or until meat is tender.
6. Season with salt and black pepper to taste.
Cooking Time: 2-3 hours
Filipino Kare-Kare Oxtail Stew
Get ready to savor the rich flavors of this beloved Pinoy dish, where tender oxtail meets a savory peanut-based sauce. Kare-Kare is a staple in many Filipino households, and with this recipe, you can recreate its comforting goodness at home.
Ingredients:
– 2 lbs oxtail, cut into 2-inch pieces
– 1/4 cup peanut butter
– 2 tablespoons annatto seeds (or 1 teaspoon ground cumin)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon soy sauce
– Salt and black pepper, to taste
– Fresh bagoong (fermented shrimp paste) or patis (fish sauce), for serving (optional)
Instructions:
1. In a large pot, combine oxtail, peanut butter, annatto seeds (or cumin), onion, and garlic.
2. Pour in beef broth, soy sauce, salt, and black pepper.
3. Bring to a boil, then reduce heat to low and simmer for 1 hour 30 minutes or until meat is tender.
4. Serve hot with steamed rice and a dash of bagoong or patis, if desired.
Cooking Time: 1 hour 30 minutes
French Oxtail Bourguignon Stew
This iconic French stew is a slow-cooked masterpiece that tenderizes oxtail to perfection, marrying rich flavors and velvety texture. Serve with crusty bread or over mashed potatoes for a comforting meal.
Ingredients:
– 2 lbs beef oxtail, cut into 2-inch pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Burgundy or Merlot)
– 1 cup beef broth
– 1 tsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown oxtail pieces (5-7 minutes). Remove from pot.
2. Add onion, garlic, and cook until softened (3-4 minutes).
3. Add wine, broth, tomato paste, thyme, salt, and pepper. Stir to combine.
4. Return oxtail to pot, cover, and transfer to oven. Braise at 300°F for 2 1/2 hours or until meat is tender.
5. Add carrots and celery during the last 30 minutes of cooking.
6. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 2 1/2 hours
Mexican Oxtail Stew with Chipotle and Hominy
Experience the rich flavors of Mexico with this hearty oxtail stew, infused with smoky chipotle peppers and creamy hominy. This comforting dish is perfect for a cold winter’s night.
Ingredients:
– 2 pounds beef oxtail
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chipotle peppers in adobo sauce
– 1 cup hominy, drained and rinsed
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Brown the oxtail on all sides, then remove from pot.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Stir in the chipotle peppers, cumin, salt, and pepper. Cook for 1 minute.
4. Add the browned oxtail back to the pot, along with the diced tomatoes and hominy. Bring to a boil, then reduce heat to low and simmer, covered, for 2-3 hours or until tender.
5. Serve hot, garnished with fresh cilantro, if desired.
Cooking Time: 2-3 hours
Greek Oxtail Stew with Orzo and Lemon
This hearty stew is a classic Greek dish that combines tender oxtail with the creamy texture of orzo, all infused with the brightness of lemon. Perfect for a cold winter’s night.
Ingredients:
– 1 lb beef oxtail
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup orzo pasta
– 4 cups beef broth
– 1 can (14 oz) diced tomatoes
– 2 tbsp olive oil
– 1 lemon, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Brown the oxtail in a large Dutch oven over medium-high heat.
3. Add onions, garlic, orzo, beef broth, diced tomatoes, and olive oil. Season with salt and pepper.
4. Cover the pot and transfer it to the preheated oven.
5. Braise for 2-1/2 hours, or until the meat is tender.
6. Remove from the oven and stir in lemon juice.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-1/2 hours
Vietnamese Oxtail Pho Stew
A rich and flavorful Vietnamese stew that simmers oxtail in a savory broth with aromatic spices, perfect for a comforting meal.
Ingredients:
– 1 lb beef oxtail, cut into 2-inch pieces
– 4 cups beef broth
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 2 cloves garlic, minced
– 1 onion, sliced
– 2 inches ginger, sliced
– 1 star anise
– 1 cinnamon stick
– 1/4 teaspoon ground cumin
– Salt and black pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, combine oxtail, beef broth, fish sauce, soy sauce, garlic, onion, ginger, star anise, cinnamon stick, and cumin.
2. Bring to a boil, then reduce heat and simmer for 2 hours, or until the meat is tender.
3. Season with salt and black pepper to taste.
4. Serve hot, garnished with fresh basil leaves.
Cooking Time: 2 hours
Peruvian Oxtail Stew with Aji Amarillo
This hearty stew is a staple of Peruvian cuisine, made with tender oxtail, aromatic spices, and the bold flavor of Aji Amarillo peppers. Perfect for a cold winter’s night, this dish is sure to warm your senses.
Ingredients:
– 2 lbs oxtail, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large red bell pepper, chopped
– 2 Aji Amarillo peppers, seeded and chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and black pepper, to taste
– 2 cups beef broth
– 1 cup red wine (optional)
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown oxtail pieces in batches, then set aside.
3. Add onions, garlic, bell pepper, and Aji Amarillo peppers to the pot. Cook until vegetables are tender.
4. Add cumin, smoked paprika, salt, and black pepper. Stir to combine.
5. Add beef broth and red wine (if using). Bring to a boil, then reduce heat to low.
6. Return oxtail to the pot, cover, and simmer for 2-3 hours or until meat is tender.
Cooking Time: 2-3 hours
German Oxtail Goulash Stew
Experience the hearty flavors of Germany with this comforting oxtail goulash stew, perfect for a chilly evening. This slow-cooked delight is rich in flavor and tender in texture.
Ingredients:
– 1 lb beef oxtail, cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine
– 1 tablespoon tomato paste
– 1 teaspoon caraway seeds
– Salt and pepper, to taste
– Fresh parsley, for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown oxtail pieces on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add broth, wine, tomato paste, and caraway seeds. Stir to combine.
5. Return oxtail to the pot and bring to a simmer.
6. Reduce heat to low and cook, covered, for 2-1/2 hours or until oxtail is tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with parsley if desired.
Cooking Time: 2-1/2 hours
Ethiopian Oxtail Stew with Berbere Spice
This hearty stew is a staple of Ethiopian cuisine, made rich and flavorful by the use of berbere spice. Berbere is a complex blend of spices that adds depth and warmth to this comforting dish.
Ingredients:
– 2 lbs oxtail, cut into 1-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1/4 cup berbere spice
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 2 cups beef broth
– 1 cup red wine (optional)
– 2 tbsp chopped fresh parsley, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Brown the oxtail pieces, then set aside.
2. Add onions and cook until softened, about 5 minutes. Add garlic and cook an additional minute.
3. Stir in berbere spice, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add tomatoes, beef broth, and red wine (if using). Bring to a boil, then reduce heat and simmer for 2 hours, or until the oxtail is tender.
5. Serve hot, garnished with parsley.
Cooking Time: 2 hours
Thai Oxtail Stew with Lemongrass and Galangal
This hearty stew is a classic Thai dish that combines tender oxtail, aromatic lemongrass, and pungent galangal in a rich and flavorful broth. Serve over steamed jasmine rice for a comforting and satisfying meal.
Ingredients:
– 2 lbs oxtail
– 4 stalks lemongrass, bruised
– 2 inches galangal, peeled and sliced
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 can (14 oz) coconut milk
– 2 cups beef broth
– 1 teaspoon fish sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Brown the oxtail, then set aside.
2. Add more oil if needed, then sauté the onion, garlic, and ginger until softened.
3. Add lemongrass, galangal, coconut milk, beef broth, fish sauce, salt, and pepper. Stir to combine.
4. Return the oxtail to the pot, cover, and simmer for 2-1/2 hours or until the meat is tender.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 2-1/2 hours
Summary
Get ready to indulge in a rich culinary experience! This article presents 18 mouthwatering oxtail stew recipes from around the world, each boasting unique flavors and textures. From classic Jamaican butter bean stews to spicy Korean and Caribbean coconut milk versions, you’ll discover a diverse array of international influences. Explore slow-cooked red wine stews, smothered Southern-style comfort food, Italian-inspired tomato-based dishes, and many more. Whether you’re in the mood for bold spices or comforting hearty meals, these recipes will satisfy your cravings and warm your soul.
