Autumn Oxtail Stew Recipe

Name: Autumn Oxtail Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sprigs each rosemary, thyme and parsley; 1 1/2 tablespoons black peppercorns; One 3-inch cinnamon stick; 1/2 tablespoon juniper berries; 1 bay leaf; 4 pounds meaty oxtails, cut into pieces; 2 cups dry red wine; 5 cups chicken stock or low-sodium broth; 6 garlic cloves, crushed; 4 small carrots, cut into 1-inch pieces; 4 tomatoes, cut into 1 1/2-inch pieces; 1 celery rib, cut into 1-inch pieces; 1 small onion, cut into 1-inch pieces; 1 fennel bulb, cored and cut into 1-inch pieces; 1 leek, light green and white parts only, sliced 1 inch thick; 2 small Honeycrisp apples, peeled and cut into 1-inch pieces; 2 small Anjou pears, peeled and cut into 1-inch pieces; Kosher salt; Pepper; Chopped parsley, for garnish

Servings: persons

6 sprigs each rosemary, thyme and parsley
1 1/2 tablespoons black peppercorns
One 3-inch cinnamon stick
1/2 tablespoon juniper berries
1 bay leaf
4 pounds meaty oxtails, cut into pieces
2 cups dry red wine
5 cups chicken stock or low-sodium broth
6 garlic cloves, crushed
4 small carrots, cut into 1-inch pieces
4 tomatoes, cut into 1 1/2-inch pieces
1 celery rib, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1 fennel bulb, cored and cut into 1-inch pieces
1 leek, light green and white parts only, sliced 1 inch thick
2 small Honeycrisp apples, peeled and cut into 1-inch pieces
2 small Anjou pears, peeled and cut into 1-inch pieces
Kosher salt
Pepper
Chopped parsley, for garnish

1
In a piece of cheesecloth, wrap the herbs, peppercorns, cinnamon, juniper and bay leaf and tie with kitchen twine.
2
In an enameled cast-iron casserole, combine the bundle, oxtails, wine and stock; add 2 cups of water.
3
The oxtails should be completely submerged; if necessary, add more water.
4
Cover and refrigerate overnight.
5
Preheat the oven to 350.
6
Transfer the oxtails to a plate.
7
Bring the marinade to a simmer, skimming off any foam.
8
Add the oxtails and all of the remaining ingredients except the salt, pepper and chopped parsley and bring to a boil.
9
Press a sheet of parchment paper directly on the stew and cover tightly with foil.
10
Braise the oxtails in the oven for about 3 hours, until the meat is very tender.
11
Using a slotted spoon, transfer the oxtails to a plate.
12
Transfer the vegetables to a separate plate.
13
Discard the herb-and-spice bundle.
14
If necessary, simmer the cooking liquid until slightly thickened.
15
Pick the oxtail meat off of the bones in large pieces; discard the bones and any excess fat.
16
Return the meat and vegetables to the pot and bring to a simmer; cook for 5 minutes, until heated through.
17
Season with salt and pepper.
18
Garnish with chopped parsley and serve.

798

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 sprigs each rosemary, thyme and parsley, 1 1/2 tablespoons black peppercorns, One 3-inch cinnamon stick, 1/2 tablespoon juniper berries, and more.

Yes, Autumn Oxtail Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn Oxtail Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions