The Best Slow-Cooked Oxtail Stew

////

There’s nothing quite like a warm and hearty stew to satisfy your cravings. And when it comes to stews, this Slow-Cooked Oxtail Stew is a true standout. This delicious and flavorful stew is made with tender oxtail meat that has been slow-cooked to perfection, resulting in a melt-in-your-mouth texture that’s truly unforgettable. With a rich and savory sauce made with aromatic herbs and spices, this dish is the ultimate comfort food . Whether you’re a seasoned pro or new to slow-cooking, The Best Slow-Cooked Oxtail Stew is a must-try recipe that’s sure to become a favorite in your home.

Ingredients

  • 3 lbs oxtails
  • ¼ cup brown sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp salt
  • 1 tsp garlic powder
  • 1 tsp all-spice
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp browning
  • 2 Tbsp olive oil
  • 1/4 C ketchup
  • 1 yellow onion chopped
  • 4 green onions chopped
  • 1 Tbsp minced garlic
  • 2 whole carrots chopped
  • 1 Tbsp red pepper flakes
  • 1 cup beef broth
  • 2 Tbsp. tomato paste
  • 2 Tbsp water
  • 2 Tbsp cornstarch
  • 1 16 oz can Butter Beans drained

Instructions

  1. Rinse oxtails with water and vinegar and pat dry. In a bowl, mix together brown sugar, salt, garlic powder, allspice, dried thyme, paprika, and curry powder. Coat both sides of the oxtail pieces with the mixed spices.
  2. Set the pressure cooker on High Sauté and once it’s hot, add olive oil. Next, add your oxtail pieces to the pot, and sear until they are brown on each side.
  3. Remove the oxtail pieces afterward and place them in a bowl.
  4. Deglaze the pressure cooker by adding 1 Tbsp of Worcestershire Sauce to the pot. Take a wooden spoon or spatula and deglaze the pot by removing the brown bits at the bottom. Then add your vegetables (yellow onions, green onions, carrots, garlic, and red pepper flakes. Stir and sauté for about 5 minutes or until the onions have softened.
  5. Add beef broth, soy sauce, ketchup, and oxtails to the pressure cooker.
  6. Cover the pressure cooker, seal, and cook on high pressure for 45-50 minutes. Once the timer is done, allow the pressure cooker to naturally release.
  7. Open the lid and remove oxtails, leaving the liquid behind. Turn Pressure Cooker on sauté. Once the liquid begins to simmer, in a separate bowl, combine cornstarch and water together to create a slurry. Stir into the simmering stew. Add tomato paste, and browning, stir together.
  8. Add drained butter beans into the stew and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.
  9. Add the oxtail pieces back to the pressure cooker. Serve this with rice or side of your choice and enjoy it 🙂.
  10. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Tags:

You might be interested in

View all

27 Comments

  1. Can this be made in a crockpot?

  2. Love the recipe! Can’t wait to try it. For how long do you have to let it stew in a normal pot if you don’t have a pressure cooker?

    • Hi Astrid, if you don’t have a pressure cooker, you will have to slow cook it in a normal pot for 2-3 hours, it will take much longer but keep an eye on it and cook it until the oxtails are tender.

    • Hi Allisen, I’m not sure what an alternative would be for browning, recommend searching how to make a homemade sauce similar to it.

    • before adding the oxtail to the oil to brown, add 2 tblsp sugar and caramelize till dark brown and bubbling but not burnt. Add the oxtails and stir to coat, carryon with the recipe as usual. This is better than commercial browning.

  4. How long in the crock pot? Low or high setting?

      • Can you give an idea of the timing of how long in a crockpot? On high for how many hours? Even if it’s a range? All ingredients besides the beans in at once?

        • Hi Christina, if you are making this in a crockpot, I recommend cooking it for a minimum of 3 hours but keep an eye out from time to time to see how the oxtails are. You don’t want to overcook it or undercook it.

  5. When do I add the 1 tsp browning?

    • Hi Linda, You’ll need to add it at step 7 “Add tomato paste, and browning, stir together.”

  6. Dinner with Tayo, you are beautiful! I see a joyful spirit in you. Loved to watch your video!

  7. How much curry powder? It sasn’t on the list. Thanks!

  8. At what point do you add the browning? I don’t see it in the instructions but I might be missing it 😖

    • Hi Aga, You’ll add the browning at Step 7 when you add the tomato paste. “Add tomato paste, and browning, stir together.”

  9. Hi there

    I am making this recipe tonight for dinner, I couldn’t resist it just looks too good! I just had a question, I noticed that the curry powder was left out of the ingredient list, how much do I put in?

    Thank you!

    • Hi Kayla – We just updated the recipe and included the curry powder in the ingredient list. Thanks for noticing that. You need 1 teaspoon for the recipe

  11. When do I add the soy sauce.?

    • Hi Angela, you add the soy sauce at step 5. Add beef broth, soy sauce, ketchup, and oxtails to the pressure cooker.

  12. Hello, will it make a big difference if I don’t use browning? I’ve never made it before.

Comments are closed.

Previous Story

Godiva White Chocolate Banana Pudding: A Delicious and Easy Dessert

Next Story

The Ultimate Spicy Honey Chicken and Bacon Sandwich

Latest from Beef