How to make Stewed Oxtail

Ingredients

• 2.5 lb Oxtails (trimmed, washed with vinegar)
• 1 tsp Vegetable Oil (for caramelizing sugar)
• 1.5 tbsp Brown Sugar (for caramelization; can use white sugar and brown it)
• 1 tsp Salt (adjust to taste)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Dried Thyme
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 medium Onion (diced)
• 3 Garlic Cloves (minced)
• 1 tsp Fresh Ginger (minced)
• 2 stalks Celery (diced)
• 1 Bell Pepper (diced, any color)
• 2 Scallions (sliced)
• 2 tbsp Tomato Paste
• 1 Bay Leaf
• 1 tbsp Worcestershire Sauce (optional, adds depth)
• 2 tbsp All‑Purpose Green Seasoning (optional, see Chef Jenese’s tutorial)
• 1 tsp Chicken Base (bouillon or stock cube)
• 1 tsp Beef Base (bouillon or stock cube)
• 2 cup Hot Water (use hot broth for extra flavor)
• 2 sprigs Fresh Thyme (optional, added near end)
• ½ cup Coconut Milk (optional, adds richness)
• 8 oz Elbow Macaroni (cooked al dente, optional for the final casserole)
• 2 cup Sharp Cheddar Cheese (shredded)
• 1 cup Milk (whole milk preferred)
• 2 tbsp Butter (for cheese sauce)
• 2 tbsp All‑Purpose Flour (for roux)

Instructions

1. Clean the Oxtails

   Rinse the oxtails under cold water, then scrub them with a mixture of 1 cup white vinegar and water to remove any slime. Pat dry with paper towels.

   Time: PT10M

2. Season & Marinate

   In a large bowl combine the oxtails with salt, pepper, dried thyme, garlic powder, onion powder, Worcestershire sauce (if using), green seasoning, and a drizzle of oil. Toss to coat, then cover and refrigerate for at least 1 hour or overnight.

   Time: PT5M

3. Prep Vegetables

   Dice the onion, mince the garlic and ginger, chop celery, bell pepper, and slice the scallions. Set aside.

   Time: PT10M

4. Caramelize Brown Sugar

   Heat the cast‑iron skillet over medium‑high heat. Add 1 tsp oil, then sprinkle 1½ tbsp brown sugar. Stir constantly until the sugar melts and turns a deep amber, about 3‑4 minutes. Watch closely to avoid burning.

   Time: PT5M

   Temperature: Medium‑high

5. Sear the Oxtails

   Add the marinated oxtails to the caramelized sugar, stirring to coat each piece. Sear for 2‑3 minutes per side until lightly browned.

   Time: PT5M

   Temperature: Medium

6. Slow‑Cook the Oxtails

   Cover the skillet with its lid and let the oxtails cook in their own juices for 1 hour to 1 hour 30 minutes, stirring occasionally. If the liquid evaporates, add hot water or broth a splash at a time.

   Time: PT90M

   Temperature: Low

7. Add Bases & Remaining Veggies

   Stir in the chicken base, beef base, diced onion, bell pepper, celery, scallions, and bay leaf. Mix well and continue cooking, covered, for another 20 minutes.

   Time: PT20M

   Temperature: Low

8. Finish with Tomato Paste & Herbs

   Add 2 tbsp tomato paste, fresh thyme sprigs, and optional coconut milk. Stir and simmer uncovered for 10‑15 minutes until the sauce thickens slightly.

   Time: PT15M

   Temperature: Medium

9. Optional: Prepare Mac and Cheese

   While the stew simmers, cook elbow macaroni according to package directions, drain, and set aside. In a small saucepan melt butter, whisk in flour, cook 1 minute, then whisk in milk and bring to a gentle boil. Add shredded cheddar, stir until smooth, then combine with the cooked macaroni.

   Time: PT15M

   Temperature: Medium

10. Combine & Serve

    If using the mac and cheese, fold the cheesy pasta into the oxtail stew, mixing gently. Serve hot, garnished with extra scallion slices or fresh thyme.

    Time: PT5M

Nutrition Facts

Calories

470

Protein

30 g

Carbohydrates

32 g

Fat

22 g

Fiber

3 g