Grilled Oxtail Stew Recipe

Oxtail comes from the tail of a cow. It’s bony, with a lot of connective tissue, but when cooked slowly, it becomes tender and rich. This cut releases collagen as it cooks, which thickens the stew and gives it a silky texture.

Oxtail often goes into stews, soups, and braised dishes. It makes a rich, flavorful broth or sauce, perfect for hearty meals. The meat becomes soft and falls off the bone, creating a satisfying, comforting dish.

This is an easy recipe for grilled oxtail stew:

Oxtail Stew Ingredients

• 2 lbs oxtails
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp tomato paste
• Fresh parsley, chopped (for garnish)

Recipe Instructions

1. Preheat Grill: Start by preheating your grill to medium-high heat. This adds a smoky flavor to the oxtails.
2. Season and Grill Oxtails: Rub the oxtails with olive oil, salt, and pepper. Place them on the grill, searing each side for about 4-5 minutes until browned. This step locks in the flavor.
3. Sauté Vegetables: In a large pot, heat a bit more olive oil over medium heat. Add the chopped onion, carrots, and garlic. Sauté until the onions turn translucent and the carrots start to soften.
4. Add Tomatoes and Paste: Stir in the diced tomatoes and tomato paste. Cook for about 3-4 minutes.
5. Combine Everything: Add the grilled oxtails to the pot. Pour in the beef broth and red wine (if using). Add bay leaves, thyme, and more salt and pepper. Bring the mixture to a boil.
6. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours. Stir occasionally to ensure the stew doesn't stick to the bottom of the pot. The oxtails should become tender and the flavors meld together.
7. Finish: Once done, remove the bay leaves. Taste and adjust seasoning if needed.
8. Serve: Garnish with chopped parsley and serve hot, preferably with mashed potatoes, rice, or crusty bread.

Tips for Success

1. Grilling First: Grilling oxtails before simmering enhances their flavor. It adds depth to the stew.
2. Low and Slow: Cook the stew on low heat. This ensures tender, flavorful meat.
3. Wine Addition: Red wine deepens the flavor but can be omitted for a lighter stew.
4. Fat Removal: If there's excess fat on the surface after cooking, skim it off before serving.
5. Overnight Rest: For deeper flavors, refrigerate the stew overnight and reheat before serving. The flavors intensify as it sits.

This stew makes a rich, hearty meal perfect for cool weather!

More about Grilled Oxtail ...

Grilling the oxtails first adds a deep, smoky flavor to the stew. It also helps lock in the juices, making the meat tender. Cooking low and slow ensures that the oxtails become tender and the flavors meld together beautifully.

Adding red wine to the stew can deepen the flavor. If you prefer a lighter dish, you can leave out the wine, but it does enhance the richness.

Oxtails tend to be fatty, so during cooking, skim off any excess fat that rises to the top. This keeps the stew rich but not greasy.

For even better results, consider making the stew a day ahead. Letting it rest overnight allows the flavors to develop more fully.

When you're ready to serve, pair the stew with something that can soak up the sauce, like mashed potatoes, rice, or crusty bread. This helps balance the richness and makes for a satisfying meal.