Spicy Oxtail
Easy Homemade Spicy Oxtail — A Traditional, Healthy Comfort Meal
2️⃣ Introduction (Storytelling + Emotion)
Spicy Oxtail was the dish my grandmother made on the coldest Sundays — the kind of meal that filled the whole house with warm, peppery steam and made everyone linger at the table. This easy Spicy Oxtail recipe brings that same cozy feeling: tender meat falling off the bone, a richly spiced gravy, and the comfort that only a slow-simmered pot can give. Serve it for a Sunday family meal, a special holiday gathering, or a weeknight when you want something hearty and homemade.
This is a traditional, made-from-scratch dish with flexible options to keep it feeling healthy and approachable.
🧂 Ingredients (Serves 4–6)
- 3 lbs oxtail, cut into pieces (ask your butcher for meaty pieces)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil (or avocado oil)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1–2 Scotch bonnet or habanero peppers, seeded and finely chopped (adjust for heat)
- 2 teaspoons smoked paprika
- 1 teaspoon ground allspice (pimento)
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 2 cups low-sodium beef broth (or bone broth)
- 1/2 cup red wine (optional — adds depth)
- 2 bay leaves
- 2 carrots, chopped (optional)
- 2 stalks celery, chopped (optional)
- 2 tablespoons Worcestershire sauce or tamari (for gluten-free)
- 1 tablespoon brown sugar or honey (optional, balances heat)
- 2 tablespoons chopped fresh parsley or green onions for garnish
- Fresh lime wedges, for serving (optional)
👩🍳 Directions
- Season the oxtail pieces with 2 tsp salt and 1 tsp pepper. Let sit 15 minutes.
- Heat oil in a heavy Dutch oven over medium-high heat. Brown oxtail in batches, 3–4 minutes per side, until deeply caramelized. Transfer to a plate.
- Reduce heat to medium, add onion and cook 5 minutes until soft. Add garlic, ginger, and chopped hot peppers; cook 1–2 minutes until fragrant.
- Stir in smoked paprika, allspice, thyme, and tomato paste. Cook 1 minute to wake up the spices.
- Deglaze with red wine (if using), scraping browned bits from the pot. Let wine reduce 1–2 minutes.
- Return oxtail to the pot. Add diced tomatoes, beef broth, Worcestershire/tamari, bay leaves, carrots, celery, and brown sugar. Bring to a simmer.
- Reduce heat to low, cover, and simmer gently for 2–3 hours, turning every 30 minutes, until meat is fall-off-the-bone tender. (Tip: simmer 2 hrs for fork-tender, up to 3 hrs for meltingly soft.)
- Pressure cooker/Instant Pot: cook on high pressure for 45–55 minutes, then natural release 15 minutes.
- Slow cooker: cook on low for 8 hours or high for 5 hours.
- Remove oxtail pieces to a plate. Skim excess fat from the surface (or refrigerate and remove hardened fat). Increase heat and simmer uncovered 10–15 minutes to thicken sauce to your liking.
- Return meat to the sauce to warm for 2 minutes, adjust salt/pepper to taste. Garnish with parsley or green onions and squeeze fresh lime over each serving.
Serving ideas: serve over white rice, coconut rice, mashed potatoes, creamy polenta, or cauliflower mash for a low-carb option. Add steamed greens or a simple green salad on the side.
💡 Tips & Variations
- Trim extra fat before cooking or skim after chilling the stew overnight to make it leaner.
- For gluten-free: use tamari instead of soy sauce and ensure Worcestershire is GF.
- Low-carb: serve over cauliflower mash or roasted turnips instead of rice.
- Vegan/vegetarian swap: use king oyster mushrooms or young jackfruit braised in the same sauce (cook 45–60 minutes until tender). Add vegetable broth instead of beef broth.
- Pressure-cooker shortcut: brown directly in the Instant Pot using Sauté, then pressure-cook for 45–55 minutes. Saves time but still rich.
- Make-ahead: flavors improve after a day — cool, refrigerate, and reheat. Great for meal prep.
- To reduce sodium or fat: use low-sodium broth and skim fat; add acidity (vinegar or lime) to brighten flavors without extra salt.
- Leftovers: refrigerate up to 3–4 days. Freeze portions up to 3 months in airtight containers. Reheat gently on the stove, adding a splash of broth if needed.
🩺 Health & Lifestyle Tie-in (Optional)
Oxtail is rich in collagen and protein, which support muscle and joint health, and slow-simmered broths can be nourishing on chilly days. Because oxtail contains higher fat than lean cuts, trimming and skimming help keep this dish heart-friendlier. Small choices — cooking at home, adding more vegetables, and managing portions — add up. Eating well today can contribute to better health (and potentially lower healthcare costs) down the road.
If you’re watching calories or saturated fat, pair this recipe with plenty of greens and a whole-grain or vegetable-based side to balance the meal.
❤️ Conclusion
This Spicy Oxtail recipe is comfort food with soul: traditional, spicy, and perfect for family-style meals. Try it on a cozy evening and let the house fill with those unforgettable aromas. If you make this dish, let me know in the comments or tag me — I’d love to see your version!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Spicy Oxtail
Ingredients
Method
- Season the oxtail pieces with 2 tsp salt and 1 tsp pepper. Let sit for 15 minutes.
- Heat oil in a heavy Dutch oven over medium-high heat. Brown oxtail in batches, 3–4 minutes per side, until deeply caramelized. Transfer to a plate.
- Reduce heat to medium, add onion and cook for 5 minutes until soft. Add garlic, ginger, and chopped hot peppers; cook for 1–2 minutes until fragrant.
- Stir in smoked paprika, allspice, thyme, and tomato paste. Cook for 1 minute to wake up the spices.
- Deglaze with red wine (if using), scraping browned bits from the pot. Let wine reduce for 1–2 minutes.
- Return oxtail to the pot. Add diced tomatoes, beef broth, Worcestershire/tamari, bay leaves, carrots, celery, and brown sugar. Bring to a simmer.
- Reduce heat to low, cover, and simmer gently for 2–3 hours, turning every 30 minutes, until meat is fall-off-the-bone tender. (Tip: simmer for 2 hrs for fork-tender, up to 3 hrs for meltingly soft.)
- For a Pressure cooker/Instant Pot, cook on high pressure for 45–55 minutes, then natural release for 15 minutes.
- For a Slow cooker, cook on low for 8 hours or high for 5 hours.
- Remove oxtail pieces to a plate. Skim excess fat from the surface (or refrigerate and remove hardened fat). Increase heat and simmer uncovered for 10–15 minutes to thicken sauce to your liking.
- Return meat to the sauce to warm for 2 minutes, adjust salt/pepper to taste. Garnish with parsley or green onions and squeeze fresh lime over each serving.
