Southern-Style Oxtail Stew

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This slow-braised Southern oxtail stew builds deep flavor from a hard sear on the tails, the holy trinity of aromatics, and a long, gentle simmer that melts the collagen into a silky gravy. Butter beans, carrots, and potatoes finish the pot for a one-pot meal that tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 9 gSugar
• 44 gProtein
• 780 mgSodium
• 1,020 mgPotassium
• 105 mgCalcium
• 6.5 mgIron
• 22 mgVitamin C
• 310 mcgVitamin A

Ingredients

For the oxtails

• 3 1/2 lb oxtails, cut into 2-inch pieces by the butcher
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp sweet paprika
• 3 tbsp vegetable oil

For the braise

• 1 large yellow onion, diced
• 1 green bell pepper, seeded and diced
• 3 celery ribs, diced
• 6 garlic cloves, minced
• 1 cup dry red wine
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 6 cups low-sodium beef broth
• 3 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp smoked paprika

For finishing the stew

• 1 lb Yukon gold potatoes, cut into 1-inch chunks
• 4 medium carrots, peeled and sliced 1/2 inch thick
• 1 (15 oz) can butter beans, drained and rinsed
• 2 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• Hot sauce, to taste
• 2 tbsp chopped fresh parsley

Directions

1. Pat the oxtail pieces very dry with paper towels, then season all over with the salt, black pepper, and sweet paprika. Let them sit at room temperature for 20 minutes to take the chill off.
2. Heat the oil in a large Dutch oven over medium-high until shimmering. Brown the oxtails in batches, turning every 2 to 3 minutes, until deeply caramelized on all sides, about 12 minutes total per batch. Transfer to a platter and reserve.
3. Pour off all but 2 tablespoons of fat from the pot. Add the onion, bell pepper, and celery and cook, stirring often, until softened and lightly browned, about 8 minutes. Add the garlic and cook 1 minute more, then stir in the tomato paste and cook until brick-red, about 2 minutes.
4. Pour in the red wine and scrape up every browned bit on the bottom of the pot. Simmer until reduced by half, about 4 minutes. Stir in the crushed tomatoes, beef broth, Worcestershire sauce, bay leaves, thyme, and smoked paprika, then nestle the oxtails and any juices back into the pot. The liquid should almost cover the meat; add water if needed.
5. Bring to a boil, cover, and transfer to a 325°F oven. Braise for 3 hours, turning the oxtails once at the halfway point, until the meat is fork-tender and pulling away from the bone.
6. Carefully lift the oxtails out onto a platter. Strain the braising liquid through a fine-mesh sieve into a bowl, skimming off excess fat, then return it to the pot. Add the potatoes and carrots, bring to a simmer on the stovetop, and cook covered for 25 minutes.
7. Meanwhile, shred the oxtail meat, discarding the bones and large pieces of fat. Stir the meat, butter beans, and butter back into the pot and simmer uncovered for 10 minutes to heat through and thicken slightly.
8. Stir in the apple cider vinegar, taste, and adjust with hot sauce and more salt if needed. Ladle into bowls over white rice or with hot cornbread, and shower with chopped parsley.

Cook’s Notes

• For the deepest flavor, make the stew a day ahead and refrigerate overnight; the cold fat solidifies on top and is easy to lift off, leaving a velvety gravy.
• If the gravy is thinner than you like after braising, mash a few of the cooked potatoes against the side of the pot or whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.
• Traditional Lowcountry touches include a pinch of file powder stirred in at the very end, or a handful of sliced okra added with the butter beans to help thicken the pot.
• Serve over fluffy white rice with a side of braised collard greens and cornbread for a full Southern spread.
• Oxtail is high in collagen; do not rush the braise. If the meat still resists a fork at 3 hours, keep going in 20-minute increments until it gives way easily.

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