Oxtails
Rich and hearty oxtail stew with tender meat, flavorful vegetables, and aromatic spices, perfect for comforting family dinners or special gatherings.
Ingredients
Instructions
- Sprinkle the oxtails with salt, pepper, and paprika. Dredge in flour.
- Brown the oxtails on all sides in a heavy pan with fat. Remove browned oxtails and place in a roasting pan.
- Mix diced carrots, onions, cloves, chopped celery, canned whole tomatoes, bay leaves, and hot water together.
- Pour the vegetable and tomato mixture over the browned oxtails in the roasting pan.
- Cover and cook in a 350°F (175°C) oven until the meat is tender, about 2 to 2.5 hours. Remove the cover during the last 30 minutes of cooking. Stir occasionally.
Tips & Substitutions
For a richer flavor, sear the oxtails in a mix of butter and oil. If you don't have whole tomatoes, diced tomatoes or even tomato sauce can work as a substitute. Adding a splash of red wine during cooking can enhance the dish. Don't skip the browning step; it adds depth to the final flavor. For a slightly thicker sauce, mix in some tomato paste.
Serving Suggestions
Serve the oxtails over creamy polenta or mashed potatoes for a comforting meal. A side of sautéed greens or a fresh salad will balance the richness of the dish. Consider pairing it with a glass of red wine for an elevated dining experience. For a lighter option, serve it with a side of Barbecue Salad to complement the flavors.
Storage & Reheating
Cool the oxtails completely before storing them in an airtight container. They can be refrigerated for up to 3 days or frozen for 3 months. To reheat, gently warm on the stovetop over low heat, adding a splash of water if needed to maintain moisture. You can also use a microwave, but be cautious to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Oxtails contains roughly 599 calories, with 10g protein, 89g carbohydrates, and 26g fat. It is an excellent source of vitamin C (75% of the Daily Value), vitamin A (71% of the Daily Value), and dietary fiber (55% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1974mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. After browning the oxtails, transfer them to the slow cooker with the vegetable mixture. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.
What can I use instead of oxtails?
If oxtails are unavailable, you can substitute with beef short ribs or chuck roast. Keep in mind that cooking times may vary, so adjust accordingly to ensure the meat becomes tender.
Is this dish suitable for meal prep?
Absolutely! Oxtails are perfect for meal prep. Cook a larger batch, cool, and store in individual portions. They reheat well, making them a great option for quick lunches or dinners throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).