Oxtail Stew

Have you ever had oxtail stew? A lot of people I know have never had it, which is a a real shame. I remember growing up I absolutely loved it when my mom said that it was oxtail night. The smell that would fill the house would add to the anticipation which made the hours of waiting for it feel like days, it was always worth the wait though. Whenever I have oxtail now, it instantly takes me back to my youth and is certainly something that everyone should have the pleasure of trying.

Oxtail can seem intimidating to make and even a bit of a challenge so I have put this together to help you along.

What does oxtail taste like?

Oxtail has the taste of high-quality beef that is rich and satiating. This cut of meat contains plenty of connective tissues, so it gives a pleasant mouthfeel. The cut requires a longer simmering time to attain the best texture and flavour. The texture is best when it is stewed. Various spices and herbs, either fresh or dried, can be used to enrich the taste. 

And the bone marrow once all is ready to go is delicious!

Oxtail uncooked

How to do it…

Deliciously rich oxtail stew recipe, with oxtails braised in red wine and stock, with onions, parsnips, and carrots.

I serve the oxtails with the bone-in, though if you want you can easily remove the bones from the meat before serving but the marrow inside the bones in one of the best parts.

Serves: 4



  • 1 Pack Beef Oxtail (increase to 2 packs for 6 people)
  • Extra virgin olive oil
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 large carrot, chopped
  • 2 cups (475 ml) stock (chicken or beef)
  • 2 cups (475 ml) of red wine 
  • 3 whole cloves garlic, peel still on
  • One bay leaf
  • Pinch of thyme
  • Parsley
  • 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
  • 2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
  • 2 turnips or rutabagas, cut into 1-inch pieces
  • Salt and pepper
Searing the oxtail
Saute onions, carrots, celery


1 Brown the oxtails: Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat.

Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.

2 Sauté onions, carrots, celery: Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent.

3 Add oxtails, garlic, bay leaf, thyme, salt, stock, wine, then simmer: Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.

4 Roast root vegetables: One hour before the meat is done, heat oven to 175°C. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper.

Roast vegetables for 1 hour, or until lightly browned and cooked through.

5 Strain solids from cooking liquid, reduce liquid: Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer.

Discard the solids. Return the liquid to the pan and simmer until reduced by half.

6 Add back oxtails, roasted vegetables: Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld.

Add some chopped parsley before serving.

Oxtail stewing

I hope that this has given you the desire and confidence to try and make this delicious dish yourself! You can have the Beef Oxtail  delivered to you by clicking here. Please let me know how you get on and also let me know how you make your oxtail or what changes you would make.

Cheers and keep lekker!

The Chief