This Tomato Oxtail Stew is a slow-simmered, deeply comforting dish where rich, fall-off-the-bone oxtail meets a velvety tomato base infused with roasted garlic, smoked paprika, fresh thyme, and will leave you wanting “just one more bite”.
As it bubbles away, the passata thickens and builds so much depth and becomes this luscious, glossy sauce that clings to every tender shred of meat. The oxtail releases its natural gelatin, creating a stew that’s silky, hearty, and irresistibly spoon-coating. It’s rustic but refined. Bold but balanced. The kind of dish that feels like it took all day — yet is wonderfully simple to prepare.
While it pairs beautifully with rice, mash, pasta, couscous or warm roti, I’m serving mine over creamy parmesan polenta — soft, buttery, and the perfect canvas for soaking up every drop of that rich tomato gravy.
Tips for the Perfect Tomato Oxtail Stew
Brown the oxtail properly
Take your time with this step. Deep caramelisation equals deeper flavour.
Don’t rush the simmer
Low and slow is key. The longer it gently cooks, the more tender and luxurious it becomes.
Use good quality tinned tomatoes
They form the backbone of the sauce — quality truly matters here.
Skim excess fat if needed
Oxtail is naturally rich. A quick skim keeps the sauce balanced without losing flavour.
Taste and adjust at the end
A small splash of balsamic vinegar or a pinch of sugar can round out the acidity beautifully.
Want to lean into the cozy, candle-lit vibes? Hmmm?
- Finish with fresh basil or parsley
- Add a shaving of parmesan over the polenta
- Serve with crusty bread and a bold glass of red wine
- Light candles, put on music, and pretend you made it for two — even if you’re devouring it solo
Storage Tips
Refrigerate up to 4 days — it tastes even better the next day
Freezes beautifully for up to 3 months
Polenta is best made fresh, but leftovers can be chilled, sliced and pan-fried
The result is a deeply satisfying, slow-cooked stew: rich and hearty at its core, brightened by tomato sweetness, and finished with creamy parmesan polenta that melts into every bite.
This Tomato Oxtail Stew hits every note:
✔ Deep, slow-cooked richness
✔ Tender, fall-apart meat
✔ Velvety tomato sauce
✔ Herbaceous freshness
✔ Comforting, creamy pairing
✔ Impressive yet incredibly easy
It’s comforting but elegant. Simple but luxurious. Cosy enough for a quiet night in — romantic enough to feel like an occasion.
Tomato Oxtail Stew
Ingredients
Tomato Oxtail Stew
- 1.5-2 kg oxtail rinsed, see note 1
- 2 tsp fine sea salt or more to taste
- ½ tsp black pepper coarsely ground
- 2 tbsp olive oil
- 2 medium onions finely diced
- 5 cloves confit garlic smashed, or regular garlic finely chopped see note 2
- 50 grams tomato paste
- 1 tbsp fresh thyme or dried
- 1-2 tbsp brown sugar treacle sugar or light brown
- 2 tsp smoked paprika
- ¼ tsp ground white pepper
- 700g passata
- ¼ cup red wine vinegar
Creamy Parmesan Polenta
- 1L/4 cups water
- 250ml/1 cup milk
- 3 tbsp butter
- 160g/2/3 cup dry polenta
- salt to taste
- 125ml/1/2 cup pouring cream
- 50g/1/2 cup parmesan
Instructions
Tomato Oxtail Stew
- Rinse the oxtail in water, drain and pat dry using kitchen towels. Season with 1 tsp fine sea salt tsp salt and 1/2 tsp coarsely ground black pepper.
- Bring a large Dutch oven to a medium heat. Once warm, add the oil and the seasoned oxtail. Brown the oxtail for 10-15 minutes, ensuring you brown each side thoroughly before turning. Set aside. Note: It's better to brown in batches than overcrowding the pot. You want to render most of the oxtail fat. Remove any excess fat before moving on to the next step - the rendered fat can be refrigerated and used in future recipes 🙂
- Add the diced onions and caramelize for 10 minutes on a medium heat. Once golden, add the mashed garlic confit or regular garlic, tomato paste, thyme, sugar, smoked paprika, white pepper and salt. Sauté for 2 minutes.
- Add the passata, refill with water and add to the passata, followed by red wine vinegar. Stir and add the browned oxtail and its juices. Cover and allow to simmer on a low-medium heat for for 3 1/2 - 4 hours, stirring occasionally. Simmer until the meat falls of the bone. Remove the lid during the last hour of cooking to reduce the sauce, if needed. Note: About 2 hours in you can add your vegetables of choice to the stew. Simmer - remember low and slow is your friend. Top up with a dash of water if the sauce is reducing too quickly (see recipe video).
- Meanwhile start preparing your starch of choice. Polenta takes around 30 minutes. In a medium saucepan, bring water, milk, salt and 1 tbsp butter to a boil. Gradually add polenta while whisking. Reduce the heat to a low simmer, cover and cook for 25-35 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. Once it's thick and fluffy, remove from the heat and add in the remaining butter, grated parmesan and cream. Salt to taste and keep warm if the stew still needs to go a bit. Note: Add a dash of stock, water, or milk to loosen up the polenta seeing it continues to thicken as it cools down.
- Salt the stew to your taste, dish up, garnish with freshly chopped parsley and dig in! Note: removes excess oil by dipping a paper towel in the oil, it soaks it right up!