Mouth Watering Oxtail Stew Recipe

Ingredients

• 5.5 pounds Oxtail (trimmed of excess fat, cut into individual pieces)
• 1 cup Apple Cider Vinegar (for cleaning the oxtails)
• 2 Lime (juiced, used in cleaning and marinating)
• 1 Red Bell Pepper (minced by hand)
• 1 Green Bell Pepper (minced by hand)
• 0.5 White Onion (half a medium onion, diced)
• 6 cloves Garlic (large, minced)
• 2 tablespoons Scotch Bonnet Hot Sauce (brand of choice, adds controlled heat)
• 4.5 tablespoons Grace's Oxtail Caribbean Seasoning (adjust based on amount of meat)
• 14.5 ounce Stewed Tomatoes (canned, with juice)
• 0.5 tablespoon Liquid Browning Sauce (adds color, optional)
• 0.5 cup Dry Red Wine (use a decent drinking wine, not cooking wine)
• 3 cups Water
• 1 tablespoon Beef Bouillon (heaping, can use beef broth as alternative)
• 2 Bay Leaves
• 3 sprigs Fresh Thyme
• 1.5 pounds Baby Yukon Gold Potatoes (whole or halved)
• 2 Carrots (peeled and cut into chunks, added later)
• 1 packet Lipton Beefy Onion Mix (added during the final hour)
• 4 tablespoons Brown Sugar (optional, adds subtle sweetness)
• 2 tablespoons Vegetable Oil (for browning the oxtails)

Instructions

1. Clean the Oxtails

   Place the oxtails in a large bowl, cover with apple cider vinegar and the juice of two limes, stir, then rinse. Repeat the rinse‑and‑vinegar‑lime cycle three times until the water runs clear.

   Time: PT10M

2. Trim Excess Fat

   Using a sharp knife, trim away as much surface fat as possible, leaving a thin layer for flavor.

   Time: PT10M

3. Prepare the Vegetables

   Mince the red and green bell peppers by hand, dice half a white onion, and mince six large garlic cloves.

   Time: PT10M

4. Make the Marinade

   In a bowl combine Grace's Caribbean seasoning, Scotch bonnet hot sauce, the remaining lime juice, and a splash of oil. Rub the mixture all over the cleaned oxtails.

   Time: PT5M

5. Marinate

   Cover the seasoned oxtails and refrigerate for at least five hours, up to two days. The longer the marinate, the deeper the flavor.

   Time: PT5H

   Temperature: 4°C

6. Preheat Oven

   Set the oven to 300°F (150°C) and allow it to preheat.

   Time: PT15M

   Temperature: 300°F

7. Brown the Oxtails

   Add 2‑3 tbsp oil to the Dutch oven over medium‑high heat. Working in batches, brown the oxtails on all sides until deep golden, about 4‑5 minutes per side. Transfer browned pieces to a plate.

   Time: PT20M

   Temperature: Medium‑high

8. Build the Stew Base

   To the same pot, add the whole 14.5‑oz can of stewed tomatoes, half a cup of sofrito, ½ cup dry red wine, 3 cups water, ½ tbsp liquid browning, 1 tbsp beef bouillon, and the minced peppers, onion, and garlic. Stir to deglaze the browned bits.

   Time: PT10M

9. Add Potatoes

   Stir in the baby Yukon Gold potatoes (whole or halved). Return the browned oxtails to the pot.

   Time: PT5M

10. First Oven Braise

    Add 2 bay leaves and a few sprigs of fresh thyme. Cover the Dutch oven with its lid and place it in the pre‑heated oven for 3½ hours.

    Time: PT3H30M

    Temperature: 300°F

11. Finish the Stew

    Remove the pot, skim any rendered fat from the surface, then add the Lipton Beefy Onion Mix, carrots, and the optional 4 tbsp brown sugar. Stir, re‑cover, and return to the oven for another 1 hour.

    Time: PT10M

12. Final Cook and Serve

    After the additional hour, the oxtails should be falling off the bone. Remove bay leaves and thyme stems, give the stew a final stir, and serve hot over rice or with beans.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

5g

Ingredient Substitutions

• Instead of Oxtail: Beef shank, Beef short ribs
• Instead of Apple Cider Vinegar: White vinegar (use half the amount)
• Instead of Lime: Lemon juice
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Green Bell Pepper: Green zucchini
• Instead of White Onion: Yellow onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Scotch Bonnet Hot Sauce: Habanero hot sauce, Sriracha (adjust amount)
• Instead of Grace's Oxtail Caribbean Seasoning: Jamaican jerk seasoning
• Instead of Stewed Tomatoes: Crushed tomatoes
• Instead of Liquid Browning Sauce: Soy sauce (1 tsp)
• Instead of Dry Red Wine: Beef broth (1/2 cup)
• Instead of Beef Bouillon: Beef broth (1 cup)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Baby Yukon Gold Potatoes: Red potatoes
• Instead of Carrots: Parsnips
• Instead of Lipton Beefy Onion Mix: Onion soup mix
• Instead of Brown Sugar: Molasses (1 tbsp)
• Instead of Vegetable Oil: Canola oil, lard

Equipment Needed

• Dutch Oven
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Tongs
• Oven

Critical Steps — Do Not Skip

• Cleaning and trimming the oxtails to remove grit and excess fat
• Marinating the meat for at least five hours
• Browning the oxtails without overcrowding the pot
• Low‑and‑slow oven braising for 3½ hours then an additional hour after adding vegetables

Chef Tips from the Video

• Use a decent drinking red wine; it adds depth that cooking wine cannot match.
• Add the brown sugar gradually; it balances the acidity of the tomatoes and the heat of the Scotch bonnet.
• Skim the rendered fat after the first braise to keep the stew from becoming greasy.

Troubleshooting

Storage

Refrigerator: Cool within 2 hours; store in airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Marinate the oxtails up to two days in advance for deeper flavor.
• The stew reheats beautifully; store leftovers and reheat gently on the stovetop.
• Freeze cooked stew in portioned containers; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions