Lashella’s Favorite Oxtail Stew

There’s something magical about a simmering pot of stew on a cold day. I remember one particularly blustery autumn evening when I was just starting out as a chef. The aroma of braised meat and root vegetables filled the tiny apartment I shared with two roommates. It wasn’t my recipe; it was a borrowed one from a friend named Lashella. She’d told me her grandmother always made this specific oxtail stew for her birthday, and after one bite, I understood why. It was like a warm hug, a celebration in every savory mouthful.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Servings: 4-6
• Yield: 1 pot
• Dietary Type: Hearty Comfort Food

Ingredients

• 5 lbs meaty oxtails
• Kosher salt & freshly ground black pepper to taste
• ¼ cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, cut into half moons, about ¼-inch thick
• 2 celery stalks, cut into ¼-inch thick pieces
• 3 tablespoons chopped fresh thyme leaves
• 4 garlic cloves, peeled and smashed
• ¼ cup tomato paste
• 1 (750 ml) bottle dry red wine
• 2 cups beef broth
• 1 (15 ounce) can diced tomatoes, with juice
• 2 bay leaves
• 8 ounces button mushrooms
• 2 tablespoons red wine vinegar

Equipment Needed

• Large bowl
• Large Dutch oven
• Plate for browned oxtails
• Serving dish

Instructions

1. Begin by thoroughly washing and drying the oxtails. Moisture is the enemy of browning, so make sure they are patted dry.

2. Place the oxtails in a large bowl and generously season them with kosher salt and freshly ground black pepper to taste. Don’t be shy with the seasoning; it’s the foundation of the stew’s flavor.

3. Toss the oxtails with ¼ cup of all-purpose flour until they are lightly coated. This will help to create a beautiful crust when browning and will also slightly thicken the stew later.

4. Add 2 tablespoons of olive oil to a large Dutch oven over medium heat. Make sure the oil is shimmering before adding the meat.

5. Brown the oxtails on all sides, working in batches to avoid overcrowding the pot. Overcrowding will lower the temperature of the oil and cause the meat to steam instead of brown. A good sear is essential for building deep, rich flavors. Transfer the browned oxtails to a plate and set aside. If necessary, pour off some of the drippings, leaving about 2 tablespoons in the pot.

6. Add the 1 chopped onion, 2 carrots, 2 celery stalks, 3 tablespoons fresh thyme leaves, and 4 smashed garlic cloves to the pot. Sauté until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper to taste. These aromatics will create a flavorful base for the stew.

7. Stir in ¼ cup of tomato paste and toast for about 1 minute. Toasting the tomato paste deepens its flavor and adds richness to the stew.

8. Deglaze the pot with the entire (750 ml) bottle of dry red wine, scraping up all the browned bits on the bottom of the pan. These browned bits, known as fond, are packed with flavor. Let the wine simmer for a few minutes to reduce slightly.

9. Stir in 2 cups of beef broth, the 1 (15 ounce) can of diced tomatoes with their juices, and the 2 bay leaves.

10. Add the browned oxtails back into the pot, along with any accumulated juices that may have collected on the plate. These juices are liquid gold!

11. Bring the stew to a boil, then reduce the heat to a low simmer. Cover the Dutch oven and cook until the beef is tender and falling off the bone, about 3 ½ hours. Check occasionally to ensure the stew isn’t drying out; add more beef broth if needed.

12. Stir in the 8 ounces of button mushrooms and cook uncovered for 30 minutes more. Cooking uncovered allows the stew to thicken slightly and the mushrooms to brown.

13. Taste for seasoning. Add more salt and pepper if needed. Stir in 2 tablespoons of red wine vinegar to brighten the flavor. The vinegar adds a subtle tang that balances the richness of the stew.

14. Remove the meat from the pot and pull the meat off the bones, then add the shredded meat back to the pot. Discard the bones.

15. Transfer the stew to a serving dish and serve hot. This stew is traditionally served over Buttered Noodles.

Expert Tips & Tricks

• Browning the oxtails is crucial for developing a deep, rich flavor. Don’t skip this step! Make sure your pan is hot and don’t overcrowd it.
• For an even richer flavor, use bone-in beef shanks in addition to or instead of some of the oxtails.
• If you don’t have fresh thyme, you can substitute with 1 tablespoon of dried thyme.
• The red wine vinegar is a key ingredient for balancing the richness of the stew. Don’t leave it out!
• This stew can be made a day ahead of time. In fact, it often tastes even better the next day as the flavors have had more time to meld. Simply reheat gently before serving.

Serving & Storage Suggestions

Serve Lashella’s Favorite Oxtail Stew hot, traditionally over Buttered Noodles. A crusty loaf of bread is also excellent for soaking up the delicious sauce. A sprinkle of fresh parsley adds a touch of freshness.

Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stew in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat gently over low heat on the stovetop, or in the microwave, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	339.1 kcal	N/A
Calories from Fat	70 g	21%
Total Fat	7.8 g	11%
Saturated Fat	1.2 g	6%
Cholesterol	0 mg	0%
Sodium	631.6 mg	26%
Total Carbohydrate	28.6 g	9%
Dietary Fiber	4.9 g	19%
Sugars	10.6 g	42%
Protein	6.9 g	13%

Variations & Substitutions

• For a richer, creamier stew, stir in a tablespoon of crème fraîche or sour cream just before serving.
• Add other vegetables such as parsnips, potatoes, or turnips for a heartier stew. Add them with the mushrooms for best results.
• If you don’t have red wine, you can substitute with beef broth or chicken broth, but the flavor will be slightly different.
• For a spicier stew, add a pinch of red pepper flakes or a chopped jalapeño pepper along with the onions and carrots.

FAQs (Frequently Asked Questions)

Q: Can I make this stew in a slow cooker?
A: Yes, you can! Brown the oxtails as directed, then transfer all ingredients to a slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours, until the meat is very tender.

Q: Can I use a different type of mushroom?
A: Absolutely. Cremini, shiitake, or oyster mushrooms would all be delicious in this stew.

Q: How do I know when the oxtails are done?
A: The oxtails are done when the meat is very tender and easily pulls away from the bone.

Q: Can I freeze this stew?
A: Yes, this stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with this stew besides noodles?
A: Mashed potatoes, polenta, or even rice would be excellent accompaniments to this rich and flavorful stew.

Final Thoughts

Lashella’s Favorite Oxtail Stew is more than just a recipe; it’s a memory, a story passed down through generations. It’s a dish that nourishes the body and soul, perfect for sharing with loved ones on a chilly evening. I encourage you to try this recipe and experience the warmth and comfort of this classic dish. Don’t hesitate to make it your own by adding your personal touch. Enjoy the process, savor the flavors, and share the love!