This oxtail stew recipe is so rich and flavorful with tender fall-off-the bone oxtail in every bite! It is easy to make because most of the cooking is hands-off as you allow the soup to simmer and the warm aromas to fill your home! (This recipe is gluten-free and dairy-free.)
I love a good oxtail stew! There are so many ways to make it, with Jamaican Oxtail Stew being the most famous. This version is similar in that the oxtail is slow-cooked until the meat is tender and falls off the bone, but the flavors are unique.
The broth is rich and warm, with a savory, herb-infused wine base. The gelatin from the bones makes it velvety smooth, and it’s extra hearty with the added potatoes, beans, and mushrooms. This is the best oxtail stew recipe and I am sure it’ll become a new favorite in your home! It is very similar to my popular Wine Braised Short Ribs Recipe, but even better!
Ingredients You’ll Need To Make This Oxtail Stew Recipe
- Oxtail: Select the meatiest cuts you can find, for more flavor and more meat. Aim for 2.5 pounds at least. If you cannot find it at your local grocery store, check the closest ethnic food market (like H-Mart), or your local butcher.
- Aromatics, Fresh Herbs, and Veggies: You’ll need onions, garlic cloves, ginger, celery, carrots, habanero, bay leaf and fresh rosemary and thyme. All of these together are the base for the soup.
- Tomato paste: This brightens the deep savory flavor of the other ingredients.
- Red wine: Although optional, this adds complexity to the overall flavor that makes this broth even more delicious. When simmering the wine, cook it until it reduces by half.
- Worcestershire sauce: Add for a pop of umami flavor.
- Beef broth: This is the liquid base of the broth.
- Seasoning: Season with smoked paprika, oregano (or Italian seasoning, salt, and pepper to taste.
Optional Add-ins
- Butter beans: The creamy texture of beans complements the oxtails. Alternatively, use lima beans. Whichever you choose, ensure they are drained and rinsed before being added to the pot.
- Potatoes: This makes the soup hearty and filling. Peel and cut the potatoes into cubes so they’re bite-sized.
- Oyster Mushrooms: The mushrooms when cooked take on a similar texture as the oxtail and help make the soup denser and heartier. Adding them is totally optional
- Cornstarch: If you want to thicken the broth, combine a mixture of cornstarch and water, then add it to the soup. This thickens the broth, giving it more body. Alternatively, combine gluten-free flour + 1 tbsp of water.
- Garnish: Add chopped green onion or fresh parsley on top.
How to Make Oxtail Stew
Here is a brief overview of how to make the stew. For more details check out the video and recipe card.
- Clean and rinse the oxtail. Then, pat dry and season both sides generously with salt and pepper
- In a large pot over medium-high heat, add cooking oil and sear the oxtail on all sides to brown and seal in the flavor.
- Add the onions, carrots, and and sauté for a few minutes, then add the habanero, ginger, and garlic. Sauté for a minute.
- Stir in the Worcestershire sauce and cook until it evaporates, then pour in the red wine and simmer until it reduces by half, stirring intermittently. Then, stir in the tomato paste and spices.
- Add the oxtail back to the pan. Cover with beef broth and toss in the bay leaves and fresh herbs. Stir until everything is well combined. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 2.5- 3 hours, or until the meat is tender and falls of the bone. During the last 30-40 minutes, add the optional add-ins and continue to simmer.
- Remove the bay leaves and thyme sprigs. Strip meat from the bones with a fork and return to the pot (optional). Taste the soup and adjust the seasoning with salt and pepper as needed. Serve and Enjoy!
Tips To Making This Soup
- Remove any visible fat from the oxtails if they aren’t already trimmed when purchased. If not, the broth will be very greasy.
- Sear the oxtails before simmering. Allowing them to brown makes the flavor that much better. Don’t overcrowd the pan when browning so they get that perfect crust and don’t just steam.
- Be patient. This recipe should not be rushed. It takes time for the oxtails to tenderize, generally about 3 hours.
TO COOK IN THE SLOW COOKER
Follow all the directions as normal and bring the soup to a boil. Then, transfer it to a slow cooker to simmer the soup. Cook on low for 6-7 hours. The soup is finished when the oxtail is tender and falls off the bone easily with a fork. Add any optional add-ins during the last hour of cooking.
How To Remove The Excess Fat (2-ways)
If you have lots of excess fat along the top of the stew and would like to remove it, here’s how:
- Grab a big metal ladle or a stirring spoon and toss in a few ice cubes. Glide the chilled spoon over the soup’s surface—watch as the fat sticks to it like magic!
- Allow the soup to cool completely, then transfer it to the fridge.
Once thoroughly chilled, a layer of fat will form on the surface. You can then use a skimmer, spoon, or ladle to remove the fat.
FAQs
Storage + Reheating
When cooled to room temperature, store oxtail soup in an airtight container in the fridge for up to 4 days. For longer storage, store it in the freezer for up to 3 months. To defrost, thaw it in the fridge.
When chilled, the broth takes on a jello-like consistency. That’s to be expected given the high amount of collagen present in oxtails. Remove the layer of solid fat before reheating leftovers on the stovetop over medium heat.
Do you eat the bone in oxtail soup?
Even after hours of low and slow cooking, the bones are still too hard to consume. Simply gnaw off the meat and discard the bones. Feel free to nibble on the bones until every bit of beef is gone!
Do you have to soak oxtails before cooking?
Soaking oxtails is unnecessary but you should rinse and pat them dry before cooking.
Oxtail Soup Recipe
Ingredients
- 2.5 lbs Oxtail
- 2 tablespoons Cooking oil I like to use Beef Tallow
- Salt and pepper to taste
- 1 Onion diced
- 2 Carrots sliced
- 3 Celery stalks chopped
- 6 Garlic cloves minced
- 2 inch Fresh Ginger, chopped (or 1/2 tsp ginger powder)
- 1 Habanero
- 2 tbsp Worcestershire sauce (ensure gluten-free if necessary)
- ¼ cup Tomato paste
- ½ cup Red wine optional
- 6 cups Beef broth or more to cover the ingredients
- 2 Bay leaves
- 3 Sprigs of fresh thyme
- 3 Sprigs Rosemary
- 2 tsp smoked paprika
- 2 tsp Dried oregano
Optional Add-ins
- 1 (15 oz) Can Butter Beans or Lima Beans drained and rinsed
- 10 ounces Oyster Mushrooms sliced
- 2-3 Medium Potatoes peeled and cut into cubes
- 1 tbsp cornstarch or gluten free flour + 1 tbsp water (if needed to thicken the stew)
- 2-3 cups Beef Broth if you would like more liquid in your stew, add more beef broth
- Optional: chopped fresh parsley and green onions for garnish
Instructions
Prepare the Oxtail:
- Rinse the oxtail pieces under cold water and pat them dry with paper towels. (You can also put them in a large bowl or water and clean the oxtails with fresh limes.)
- Season the oxtail on both sides generously with salt and pepper.
Sear the Oxtail:
- Heat the cooking oil in a large pot over medium-high heat. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside. Leave 2-3 tablespoons of the oil in the pan.
Saute Vegetables:
- Add the onion, carrots, and celery to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger, and habanero, then stir and cook for 1 minute.
Prepare Sauce and Add Oxtails Back In.
- Pour in the Worcestershire sauce and reduce until it is almost completely gone, stirring occasionally.
- Pour in the red wine and reduce by half, stirring occasionally. Then stir in the tomato paste, Italian Seasoning, and paprika.
- Add the oxtails back into the pot and cover with beef broth. Add in bay leaves, thyme, and rosemary. Give the pot a good stir to combine everything.
Bring the mixture to a boil, then simmer.
- Bring to a boil. Then turn the heat to low, cover with the lid, and simmer for 2.5-3 hours until the meat is fork tender, occasionally stirring so the stew doesn't stick to the pan.
- About 30-40 minutes before removing the stew from the heat, add the butter beans, potatoes, mushrooms, and any other optional add-ins Adjust the thickness of the soup by adding more beef (or chicken) stock. Simmer for 30-40 minutes.
Adjust Seasoning:
- Remove the bay leaves and thyme sprigs.
- Strip meat from the bones with a fork and return to the pot. (Optional) Taste the soup and adjust the seasoning with salt and pepper as needed.
Serve and Enjoy!
- Ladle the soup into bowls and garnish with chopped fresh parsley or chopped green onion, if desired. Enjoy!
Notes
- Follow all the directions and bring the soup to a boil. Then transfer it to a slow cooker to simmer the soup. Cook on low for 6-7 hours. The soup is finished when the oxtail is tender and falls off the bone easily with a fork. Add any optional add-ins during the last hour of cooking.
Nutrition
I Hope You Enjoy This Easy Oxtail Soup Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
