The Perfect Oxtail Stew

The perfect oxtail stew easy and delicious

The craving for a meaty, gelatinous, and rich tomatoey oxtail stew just hit me straight outta nowhere… but thankfully, it’s one of those meals where you’ll happily wait 4 hours before you’re able to eat because that feast could go on for days – which is great because I’m also a really big leftover fan!

I’ve done most of the work, so just follow the recipe step by step and I promise you you’ll want to be my new best friend. All YOU have to do is decide what starch you’ll be enjoying with the stew – enjoy!

The Perfect Oxtail Stew

  • Servings: 4-6 Servings
  • Difficulty: Easy
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  • 1,3kg beef oxtail
  • 1 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tbsp fresh chilies, chopped
  • 1 tsp cinnamon
  • 2 tsp paprika
  • half star anise
  • 1 tbsp cumin
  • 1 tbsp thyme
  • 1 large white onion, diced
  • 2 celery stalks, chopped
  • 3 medium carrot, chopped
  • 2 green pepper, chopped
  • 2 tsp brown sugar
  • 2 tbsp tomato paste
  • 28g chicken stock pot (Knorr)
  • 400g canned diced tomatoes
  • 1 cup of good red wine
  • Salt & Pepper to taste


  1. Sear the oxtail meat well by browning it on all sides in a medium saucepan on medium-high heat. Brown in batches, depending on the size of your saucepan. This creates beautiful color and renders out some of the fat – discard the fat or keep it in the fridge for a future dish but use within a week. Do not add any additional oil when browning the meat as oxtail is already quite fatty (usually). Set aside. Browned oxtail meat
  2. Add the olive oil, garlic, chilies, cinnamon, paprika, star anise, cumin, and thyme in a pressure cooker or Instant Pot and cook for 3mins uncovered. Add the carrots, celery, green pepper, and onion to the pot and cook for another 10mins uncovered, and cook until softened. Add the tomato paste and sugar and cook for another 10mins uncovered.Oxtail stew spices and flavour flavor
  3. Add the browned oxtail (and any residual juice from the meat), diced tomatoes, stock cube, red wine, and 1,2 liters of water to the pot and mix well. Cover the pressure cooker and cook for at least 3 1/2 hours or until the meat is tender and almost falls off the bone. Remember to stir every 20-30 minutes and add additional water towards the end of the cooking process because you do not want the oxtail to burn as the sauce becomes thicker and thicker. The perfect oxtail stew with carrots celery and onion
  4. In the last 30mins of cooking time, you may prepare your starch for the meal, whether this is mash, rice, couscous, etc. Also, once the stew is done, I take a paper towel and remove most of the unwanted oil lying on the surface of the stew.Regarding the starch, I decided on making some parmesan mash with ours and drizzled over some of my homemade basil pesto!The perfect oxtail stew easy and delicious

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