Deep, Dark, Delicious Oxtail Stew Recipe

Name: Deep, Dark, Delicious Oxtail Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg oxtails, chunks (2 lbs 4 oz); 500 ml dry red wine (use 1 - 2 cups); 1 onion, large, cut into rough chunks; salt; 3 garlic cloves, slivered; 2 tablespoons Worcestershire sauce; 1/2 teaspoon ground cloves; 4 tablespoons tomato ketchup; 1 tablespoon flour for thickening gravy (we simply use Bisto); Optional; thyme, extra tomato, chopped parsley

Servings: persons

2 kg oxtails, chunks (2 lbs 4 oz)
500 ml dry red wine (use 1 - 2 cups)
1 onion, large, cut into rough chunks
salt
3 garlic cloves, slivered
2 tablespoons Worcestershire sauce
1/2 teaspoon ground cloves
4 tablespoons tomato ketchup
1 tablespoon flour for thickening gravy (we simply use Bisto)
Optional
thyme, extra tomato, chopped parsley

1
Rinse the oxtail chunks and, using a large stewpot, put them in with the onion chunks and red wine. Bring to the boil.
2
Cover pot with a lid, turn heat to lowest. Check the liquid level now and then. You may need less than 2 cups red wine, or even more.
3
Let simmer slowly for as many hours as it needs, until the meat is tender and almost falling from the bones.
4
Pull pot off heat, and cool. If your kitchen is cool, leave it there until the next morning. If in doubt, keep in the fridge. Next day, scrape out the top white fat, and cut off some of the fattiest bits -- but oxtail is supposed to be rich, so do not try to remove much fat.
5
About an hour before dinner put the stewpot on the hob again and bring to a simmer. Add salt (taste!), the garlic, Worcestershire sauce, ground cloves and tomato ketchup.
6
Whisk either flour or gravy powder (Bisto) into the stew, and stir as well as you can until the sauce thickens slightly.
7
Add extra seasoning to taste, as suggested. But oxtail is so flavoursome it really does not not many extras.
8
Serve with sticky rice or boiled potatoes. One veggie such as green beans is fine, and grated carrot with orange juice is a great salad with this stew.

156

kcal

Calories

Carbs

Protein

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 2 kg oxtails, chunks (2 lbs 4 oz), 500 ml dry red wine (use 1 - 2 cups), 1 onion, large, cut into rough chunks, salt, and more.

Yes, Deep, Dark, Delicious 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!

Deep, Dark, Delicious Oxtail Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions