Indulge in the timeless delight of slow-cooked oxtail, simmered to perfection in a rich tomato-based broth. Savor every bite as you relish this comforting meal, served atop a bed of creamy mashed potatoes.
Prep Time10 minutesminutes
Cook Time4 hourshours
Total Time4 hourshours10 minutesminutes
Yield 6servings
4.50 from 4 votes
Ingredients
3lbsoxtail
1(6 oz) cantomato paste
1(28 oz) candiced tomatoes
1Tbspchili powder
1tspground cumin
1tspcurry powder
1bay leaf
1wholestar anise pods
4cupswater*
4cupsbeef broth*
Instructions
Pat the oxtail pieces dry with paper towels. Season generously with salt and pepper.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil and sear the oxtail pieces in batches until browned on all sides. Remove from pot to clean plate.
Transfer the seared oxtail back to the pot. Add the tomato paste, diced tomatoes, chili powder, cumin, curry powder, bay leaf, and star anise pod. Stir to combine.
Pour in the water and beef broth. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the oxtail is tender and falling off the bone.
Remove the bay leaf and star anise pod. If the stew is too thin, you can simmer it uncovered for a few minutes to reduce the liquid.
Season with salt and pepper to taste. Serve hot with your favorite sides, such as mashed potatoes, rice, or crusty bread.
Notes
You may need to adjust the water or broth up or down depending on the size of the pot and the amount of oxtail, as you will need enough liquid to just barely cover the meat.