{"id":2295,"date":"2026-06-08T18:06:32","date_gmt":"2026-06-08T18:06:32","guid":{"rendered":"https:\/\/boodiz.com\/?p=2295"},"modified":"2026-06-08T18:06:33","modified_gmt":"2026-06-08T18:06:33","slug":"ultimate-slow-cooked-oxtail-stew","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=2295","title":{"rendered":"Ultimate Slow-Cooked Oxtail Stew"},"content":{"rendered":"\n

Ingredients
<\/strong>3 to 4 Pounds Beef Oxtails, trimmed of excess outer fat
2 Tablespoons Olive Oil or Beef Tallow
1 Large Yellow Onion, diced
4 Cloves Garlic, minced
3 Medium Carrots, cut into thick chunks
3 Stalks Celery, slicedBeef
2 Tablespoons Tomato Paste
2 Cups Quality Beef Bone Broth
1 Cup Dry Red Wine (like Cabernet Sauvignon or Merlot; substitute with more broth if preferred)
2 Bay Leaves
4 Sprigs Fresh Thyme
1 Teaspoon Allspice (optional, for an authentic Caribbean-style depth)
Salt and Freshly Cracked Black Pepper to tasteMeat & Seafood<\/p>\n\n\n\n

Instructions<\/strong><\/p>\n\n\n\n

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  1. Sear for Flavor
    <\/strong>Pat the oxtails completely dry with paper towels and season them generously on all sides with salt and black pepper.<\/li>\n<\/ol>\n\n\n\n

    Heat the oil or tallow in a large, heavy skillet or Dutch oven over medium-high heat.
    Working in batches so you don\u2019t crowd the pan, sear the oxtails for 3 to 4 minutes per side until a deep, rich, golden-brown crust forms. Transfer the seared meat to a plate and set aside.<\/p>\n\n\n\n

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    1. Build the Aromatic Base
      <\/strong>Turn the heat down to medium. In the same pan with the rendered beef fat, add the diced onion, carrots, and celery. Saut\u00e9 for 5 minutes until the vegetables begin to soften.<\/li>\n<\/ol>\n\n\n\n

      Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste darkens to a rich brick-red color.Garlic
      Pour in the red wine to deglaze the pan, using a wooden spoon to vigorously scrape up all the delicious, caramelized bits stuck to the bottom. Let it simmer for 3 minutes to burn off the sharp alcohol scent.<\/p>\n\n\n\n

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      1. Low and Slow Simmer
        <\/strong>Arrange the seared oxtails snugly in the bottom of your slow cooker or a deep roasting pot.<\/li>\n<\/ol>\n\n\n\n

        Pour the aromatic vegetable and wine mixture right over the top. Add the beef bone broth, bay leaves, thyme sprigs, and allspice. The liquid should come up about three-quarters of the way up the meat.Cookware & Diningware<\/p>\n\n\n\n

        Place the lid on top and cook:
        <\/strong>Recommended is to set the slow cooker on Low for 8\u201310 hours, or on High for 5\u20136 hours.<\/p>\n\n\n\n

        For 3. 5 to 4 hours, simmer tightly covered over low heat (or in an oven set to 150\u00b0C \/ 300\u00b0F).<\/p>\n\n\n\n

        When the meat is extremely tender and falls off the middle bones, the stew is done. Before serving, take out the bay leaves and the thyme stems.<\/p>\n\n\n\n

        How to Serve
        <\/strong>Over a Billowy Bed: To savor and relish every last drop of the rich, unctuous gravy, dish out this opulent stew over a bed of buttery mashed potatoes, garlic-infused polenta, or classic rice and peas.<\/p>\n\n\n