Slow-Braised Oxtail Stew
July 19, 2025 • 0 comments
A rich and cozy one-pot meal made with our grass-fed oxtail, slow-braised with carrots, onions, garlic, and herbs in a deep, savory broth. Perfect for Sunday suppers and crock pot meals—simple, soulful, and packed with pasture-raised flavor.
- Prep Time:
- Cook Time:
- Servings: 4-6
Directions
Ingredients:
- 3 lbs CT Ranch grass-fed oxtail
- 2 tbsp CT Ranch beef tallow or olive oil
- 1 large onion, chopped
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (or beef broth)
- 4 cups beef broth
- 2 sprigs thyme
- 2 bay leaves
- Salt and pepper to taste
- Optional: 1 tsp smoked paprika or chili flakes for heat
- Fresh parsley, chopped (for garnish)
Instructions:
- Sear the Oxtail:
Pat the oxtail dry and season generously with salt and pepper. In a heavy Dutch oven or large pot, heat tallow or oil over medium-high. Brown the oxtail on all sides (about 3–4 minutes per side), working in batches if needed. Remove and set aside. - Build the Flavor Base:
In the same pot, reduce heat to medium. Add onions, carrots, and celery. Cook until softened (about 6–8 minutes), then stir in garlic and tomato paste. Cook 2 more minutes until fragrant. - Deglaze:
Pour in red wine and scrape up all the browned bits from the bottom of the pot. Let the wine simmer for 5 minutes to reduce slightly. - Simmer Low & Slow:
Return oxtail to the pot. Add beef broth, thyme, bay leaves, and any optional spices. Bring to a boil, then reduce heat to low. Cover and simmer for 3 to 3.5 hours, until the oxtail is fall-apart tender. - Finish & Serve:
Skim off any excess fat. Adjust salt and pepper. Garnish with fresh parsley. Serve over creamy mashed potatoes, buttery rice, or rustic sourdough.
