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Spicy Oxtail

A traditional, healthy comfort meal featuring tender oxtail simmered in a richly spiced gravy, perfect for family gatherings or cozy nights.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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.
  • 2 tablespoons chopped fresh parsley or green onions for garnish
  • Fresh lime wedges, for serving Optional.

Method
 

Preparation
  1. Season the oxtail pieces with 2 tsp salt and 1 tsp pepper. Let sit for 15 minutes.
  2. 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.
  3. 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.
  4. Stir in smoked paprika, allspice, thyme, and tomato paste. Cook for 1 minute to wake up the spices.
  5. Deglaze with red wine (if using), scraping browned bits from the pot. Let wine reduce for 1–2 minutes.
Cooking
  1. Return oxtail to the pot. Add diced tomatoes, beef broth, Worcestershire/tamari, bay leaves, carrots, celery, and brown sugar. Bring to a simmer.
  2. 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.)
  3. For a Pressure cooker/Instant Pot, cook on high pressure for 45–55 minutes, then natural release for 15 minutes.
  4. For a Slow cooker, cook on low for 8 hours or high for 5 hours.
  5. 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.
  6. 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.

Notes

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. Pressure-cooker shortcut: brown directly in the Instant Pot using Sauté, then pressure-cook for 45–55 minutes. Great for meal prep and flavors improve after a day.