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Slow-Braised Oxtail Stew Recipe - A white ceramic bowl filled with oxtail stew, featuring white beans, carrots, and a thick brown sauce. The dish is placed on a wooden board with a red-striped cloth, next to fresh tomatoes and a measuring cup of dry white beans.

Slow-Braised Oxtail Stew

This Slow-Braised Oxtail Stew is a deeply satisfying, fall-apart tender dish that’s bursting with rich flavours and slow-cooked goodness.
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Course Main Course

Ingredients
  

  • 1.2 kg / 2.6 lbs oxtail
  • 3 Tbsp Sunflower Oil
  • 1 onion chopped
  • 2 tomatoes cored, peeled and chopped
  • 2 carrots chopped
  • ¾ cup / 130 g / 4.6 oz kidney beans, soaked for 4-12 hours
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 bay leaf
  • 4-5 whole cloves
  • 1 tablespoon Knorr instant gravy
  • 6 cups / 1.4 L / 48 oz water (add as needed)
  • 2 teaspoons cornstarch mixed with cold water

Instructions
 

  • Prepare the Oxtail – Wash and dry the oxtail with paper towels and trim off excess fat.
  • Brown the Meat – Heat sunflower oil in a large pot over medium-high heat. Sear the oxtail pieces until browned on all sides.
  • Season & Sauté – Add salt, pepper, and paprika. Stir in the chopped onion and cook until translucent and fragrant.
    Browned oxtail pieces searing in a pot, developing a rich caramelised crust
  • Build the Flavour – Add the bay leaf, cloves, and 3 cups of water.
    Oxtail simmering in broth with bay leaves and cloves, creating a flavourful stew.
  • Prepare the Tomatoes – To easily peel the tomatoes, make an ‘X’ cut at the base, place them in boiling water for 5 minutes, then drain and cool. The skin will slide off easily. Chop on a cutting board using a knife and add to the pot.
    Slow-Braised Oxtail Stew - Peel, and chop tomatoes and add to the pot.
  • Simmer the Stew – Add the soaked kidney beans and chopped carrots. Skim off any excess fat during cooking. Stir in the Knorr instant gravy.
  • Slow Cook – Simmer on low heat for 2-3 hours, adding 1 cup of water at a time as needed.
  • Adjust & Thicken – Check seasoning and adjust if necessary. Stir in the cornstarch mixture to thicken the gravy to your preference.
  • Serve & Enjoy – Remove the bay leaf and serve the Slow-Braised Oxtail Stew with German dumplings (Knödel) or mashed potatoes.
    A white ceramic bowl filled with oxtail stew, featuring white beans, carrots, and a thick brown sauce. The dish is placed on a wooden board with a red-striped cloth, next to fresh tomatoes and a measuring cup of dry white beans.
Keyword homemade oxtail recipe, oxtail, slow braised oxtail stew,, slow cooked stew, tender oxtail