How to Make Rich and Hearty Oxtail Stew

If you're looking for a hearty, slow-cooked meal that fills your kitchen with rich aromas and your plate with deep, savory flavor, oxtail stew is a must-try. This dish, rooted in Caribbean and Southern cooking traditions, delivers fall-off-the-bone tenderness and an earthy warmth that makes it perfect for weekend gatherings or cozy nights in.

What Makes Oxtail Stew So Satisfying?

Oxtails are prized for their connective tissue and marrow, which, when slow-cooked, break down into a velvety, collagen-rich broth. Paired with creamy lima beans and bold seasonings like paprika, red pepper flakes, thyme, and hot sauce, this stew builds layers of flavor over time.

The overnight marinating and multi-stage simmering are worth every minute. Here’s how to make it at home.

Ingredients

For the Stew:

• 12 oz dried lima beans

• 4 lbs oxtails

• 2 large Vidalia onions, chopped

• 3 scallions, chopped

• 4 garlic cloves, smashed

• 1 bunch fresh thyme

• 2 tbsp red pepper flakes

• 4 tsp hot paprika

• 2 bay leaves

• 2 tbsp hot sauce (adjust to taste)

• 4 tbsp Gravy Master (or browning sauce)

• 6 cups low-sodium beef broth

• 4 tsp tomato paste

• 2 tbsp kosher salt

For the Rice:

• 2 cups long grain rice

• Water for rinsing and cooking

Instructions

1. Soak the Beans

Place lima beans in a large bowl, cover with water, and soak overnight. This softens the beans and reduces cook time.

2. Marinate the Oxtails

In a large pot or Dutch oven, combine oxtails, onions, scallions, garlic, thyme, red pepper flakes, paprika, bay leaves, hot sauce, and Gravy Master. Mix well and refrigerate for at least 4 hours or overnight, stirring occasionally.

3. Begin Cooking

Add just enough water to the pot to cover the oxtails. Bring to a boil, then reduce heat, cover, and simmer for 2 hours. Every 30 minutes, add alternating 2-cup portions of water and beef broth to maintain liquid level and deepen flavor.

4. Add Beans and Simmer More

After 2 hours, drain and add the soaked lima beans, tomato paste, and another 2 cups of broth. Add more water if needed to keep everything submerged. Bring to a boil, then reduce heat and simmer uncovered for another 2 hours. Stir occasionally and skim off excess fat from the surface.

5. Final Seasoning

In the last 30 minutes of cook time, stir in 2 tablespoons of salt. Adjust other seasonings to taste if needed.

How to Make Perfect Rice ("Right Rice")

1. Rinse the rice three times under cold water to remove excess starch.

2. Place in a medium saucepan and add enough water to cover rice by about ½ inch.

3. Bring to a simmer, then cover and cook for about 15 minutes, or until the liquid is absorbed and rice is tender.

4. Let stand off heat, covered, for another 5 minutes before fluffing and serving.

Tips for Serving

• Spoon the tender oxtails, lima beans, and rich broth over a bed of fluffy white rice.

• Garnish with fresh scallions or chopped parsley for a touch of brightness.

• Serve with a side of steamed greens or fried plantains for a complete, comforting meal.

Oxtail stew is a slow-cooked dish that celebrates bold spices, tender meat, and humble ingredients transformed through time and technique. Though it takes patience, the results are soul-satisfying and well worth the effort.

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