Oxtail Stew Recipe

Name: Oxtail Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 pounds oxtail pieces; Kosher salt and freshly ground pepper; 2 tablespoons vegetable oil; 1 onion, chopped; 4 cloves garlic, chopped; 3 tablespoons tomato paste; 20 juniper berries, crushed; 20 allspice berries; 1 quart beef stock; 2 pounds Yukon gold potatoes, cut into large dice, or 1 1/2 pounds whole small red potatoes; 1 (7 to 7 1/2-ounce) celery root (celeriac), cut into large dice

Servings: persons

2 pounds oxtail pieces
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, chopped
3 tablespoons tomato paste
20 juniper berries, crushed
20 allspice berries
1 quart beef stock
2 pounds Yukon gold potatoes, cut into large dice, or 1 1/2 pounds whole small red potatoes
1 (7 to 7 1/2-ounce) celery root (celeriac), cut into large dice

1
1.
2
Sprinkle the oxtails with salt and pepper.
3
In a Dutch oven over medium-high heat, brown the oxtails on both sides, 4 minutes each side.
4
Remove the oxtails to a plate and reserve.
5
2.
6
Cook the onions and garlic in the Dutch oven for 2 minutes.
7
Add the tomato paste, juniper, and allspice and cook 2 minutes more.
8
Put the oxtails back into the pan and add the stock and enough water to cover.
9
Bring to a boil, then reduce to a simmer and cook for 1 hour, occasionally skimming the fat from the surface.
10
3.
11
Add the potatoes and celery root and continue to cook until the meat is tender, another 1 1/2 hours.
12
Skim the fat from the surface.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 pounds oxtail pieces, Kosher salt and freshly ground pepper, 2 tablespoons vegetable oil, 1 onion, chopped, and more.

Yes, 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.

Oxtail Stew

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