Step 1: Season the Oxtail
Pat the oxtail dry with paper towels. Place the pieces in a large bowl and season with salt, black pepper, oregano, paprika, and half of the minced garlic.
Toss everything together until the meat is evenly coated. Let it rest for 15–20 minutes while you prepare the vegetables.
Step 2: Brown the Meat
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the oxtail pieces in batches, making sure not to overcrowd the pot. Brown them on all sides for approximately 3–5 minutes per side.
Transfer the browned meat to a plate. Browning the oxtail develops a deep, rich flavor that makes the finished gravy especially delicious.
Step 3: Sauté the Vegetables
Reduce the heat to medium. Add the chopped onion and diced bell peppers to the same pot.
Cook for 4–5 minutes, stirring occasionally, until the vegetables soften. Add the remaining garlic and cook for another 30 seconds.
Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
Step 4: Build the Gravy
Pour in a small amount of beef broth and scrape the bottom of the pot with a wooden spoon to release the browned bits.
Add the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Stir well to combine.
Return the browned oxtail to the pot, making sure the pieces are mostly submerged in the liquid.
Step 5: Slow-Cook Until Tender
Bring the liquid to a gentle boil, then reduce the heat to low.
Cover the pot and simmer gently for approximately 2½–3 hours, checking occasionally and turning the meat as needed.
Add a little more hot broth or water if the liquid becomes too low.
The oxtail is ready for the next step when the meat is very tender and beginning to pull away from the bones. Depending on the size of the pieces, it may require additional cooking time.
Step 6: Add the Carrots and Potatoes
Add the carrot and potato chunks to the pot.
Stir gently, cover, and continue simmering for another 30–40 minutes, or until the vegetables are tender and the oxtail is falling off the bone.
Taste the gravy and adjust the salt and pepper as needed.
Step 7: Thicken the Gravy
If you prefer a thicker gravy, remove the lid and simmer for 5–10 minutes to reduce the liquid.
Alternatively, stir the cornstarch mixture into the simmering gravy. Cook for 2–3 minutes, stirring gently, until the sauce thickens.
Remove the bay leaves before serving.
Step 8: Garnish and Serve
Sprinkle the finished stew with freshly chopped parsley.
Serve the tender oxtail hot with the potatoes, carrots, and plenty of rich homemade gravy.
For an especially satisfying meal, serve it over steamed white rice, with crusty bread on the side to soak up every last drop of sauce.
Tips for the Best Oxtail Stew
- Brown the meat properly: This adds a deep, caramelized flavor to the stew.
- Cook it slowly: Oxtail contains connective tissue that needs time to soften, so avoid rushing the cooking process.
- Keep the simmer gentle: A low simmer helps the meat become tender without drying out.
- Prepare it ahead: The flavors often become even richer after the stew rests overnight in the refrigerator.
- Adjust the gravy: Simmer uncovered for a thinner reduction or use a little cornstarch for a thicker sauce.
Storage and Reheating
Allow leftovers to cool slightly before transferring them to airtight containers. Refrigerate within two hours and consume within 3–4 days.
To reheat, warm the stew in a covered saucepan over low heat until thoroughly hot, adding a splash of broth or water if the gravy has thickened too much.
The stew can also be frozen in airtight containers for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Enjoy your homemade slow-cooked oxtail stew! This hearty, flavorful dish is perfect for Sunday dinner, family gatherings, or any occasion when you want a comforting meal with tender meat and rich gravy.
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