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Oxtail Stew Recipe


4 lb. oxtail;
1 large onion, chopped;
4 cloves garlic, pressed;
1 carrot, diced;
2 ripe tomatoes, diced;
2 green bell peppes, diced;
1 tsp. fresh thyme;
1 tsp. fresh rosemary;
1 tbsp. sweet paprika;
1/2 tsp. peppercorns;
2 bay leaves;
1 pinch saffron threads;
2 cups dry white wine;
2 cups beef stock;
4 tablespoons olive oil;
1 tbsp. sea salt or to taste,
1/4 cup all-purpose flour.


Heat the olive oil in a large heavy frying pan. Lightly salt and dredge oxtails in little frour, and brown on each side. Take oxtails off the oil and set aside. Saute the onion and garlic in the remaining oil for 5 minutes. Return the oxtails to the pan. Add vegetables, and remaining ingredients and mix well. Deglaze with the white wine and add only enough stock to cover the meat. Bring to a boil, then reduce the heat and simmer covered for 2-3 hours adding a little bit of beef stock, until the meat is done (it should be easily falling off the bones), and the sauce has reduced. Cooking tip: Alternatively, you can cook the oxtail stew by braising it, similar to osso bucco. Transfer the oxtails and the sauce in an earthenware pot and braise it in the oven until tender.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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