Go Back

Braised Oxtail Stew Recipe

Delicious and tender oxtail that falls right off the bone with a savory tomato based sauce!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Servings: 4 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs oxtail
  • 4 Roma tomates, diced
  • 1 green pepper, diced
  • 1 onion, diced
  • 1 leek, diced
  • 4 gold potatoes, peeled and cut into cubes
  • 3 carrots, peeled and chopped
  • 2 tbsp garlic powder
  • 2 tbsp Adobo
  • 1 tbsp brown sugar
  • 2 tsp thyme
  • 1 tsp ginger
  • 1-2 cups water
  • salt, to taste
  • pepper, to taste

Equipment

  • large pot
  • pressure cooker

Method
 

  1. Season oxtail with salt and pepper. If you have fatty oxtail, you can decide to trim some of the fat off. Leave them out in room temperate for 30 minutes.
  2. Preheat a large pot, large dutch oven, on medium heat. Add avocado or olive oil.
  3. When oil begins to shimmer, add oxtail. Brown one side for 2-3 minutes.
  4. Turn your oxtail and add the thyme. Cook on the other side for 2 additional minutes.
  5. Add onions and cook for another minute.
  6. Add tomatoes, leeks, ginger, garlic, and Adobo. Cook for one minute.
  7.  Pour in the water and let it come to a boil. 8. Reduce to a simmer and cook until oxtail has softened (SEE NOTES). Add additional water (or beef stock) as needed.
  8. Add carrots, bell peppers and potatoes. Cook until your desired texture is reached.
  9. Transfer tender oxtail to a serving dish. Serve with rice and enjoy!

Notes

  •  For smaller pieces, the cooking process is about 1-2 hours. For larger pieces, it is about 3-4 hours. 
  • You can speed the process up by putting it inside a pressure cooker, which will have everything cooked in an hour or so.