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Meat, Classics and bistro fare

Braised oxtail stew with steamed potatoes

Oxtail stew is a slow braised dish for 4 people, ready in 3 hours 20 minutes, rated medium difficulty, at about €4.20 per serving. Success depends on a very gentle simmer, which melts the collagen without toughening the meat, and a red wine sauce thickened with flour and tomato paste. Steamed potatoes are the simple side.

A big pot of oxtail stew, rich and glossy, simmering away while the house fills with good smells.

Braised oxtail stew with steamed potatoes
Total time
3 h 20
Difficulty
Medium
Cost per person
€4.20
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Oxtail is a gelatinous cut that takes time but rewards patience. After two and a half hours of very gentle simmering, the meat falls off the bone on its own, while the red wine sauce thickens into something glossy and deep. The carrots, added only in the last hour, keep some bite, a nice contrast against the meat that practically melts.

This is a Sunday dish, or one for a day with no rush, the kind you set simmering before heading out for errands or a walk, then find ready when you get back. Mon Chou suggests it for the fall and winter days when you want a dish that warms the house as much as the stomach, with a cut of meat that appeals more to fans of slow cooked beef than to picky kids.

The ingredients

4 people

Butcher

  • Oxtail 1.5 kg

Fruits and vegetables

  • Carrots 4
  • Onions 2
  • Garlic 3 cloves
  • Bouquet garni 1
  • Potatoes 1 kg

Pantry

  • Red wine 25 cl
  • Flouroften in the pantry 2 tbsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Brown the oxtail pieces in a Dutch oven with the oil on all sides, then set them aside. 12 min

    Work in two batches, the meat should always touch the hot bottom of the pot.

  2. Cook the onions and garlic, sprinkle with flour and tomato paste, and stir for a minute. 4 min

    The flour needs a moment to cook, otherwise the sauce keeps a raw taste.

  3. Deglaze with the wine and a bit of hot water, add the meat back in, add the bouquet garni, season with salt and pepper, and let simmer covered. 2 h 30

    Keep the heat at a bare simmer, boiling will toughen the meat.

  4. Add the carrots cut into chunks for the last hour of cooking. 45 min

    Cut them into large pieces so they hold their shape.

  5. Steam the potatoes and serve them alongside the stew. 25 min

    Salt the steaming water too, it's a small seasoning step that matters.

Our tips to get it right

  • Pick oxtail pieces that look meaty with little visible bone, the amount of meat varies a lot from one piece to another.
  • If the sauce is still thin at the end, pull out the meat and reduce the liquid uncovered for a few minutes before adding it back.
  • This stew tastes even better the next day, once the sauce has had more time to soak into the meat.

The variations

  • Swap the oxtail for beef shin or beef cheek, the cooking time will be a bit shorter.
  • Add sliced button mushrooms along with the carrots for a deeper flavored sauce.
  • For a quicker version, use beef cheek cut into small pieces and cut the simmering time to 1h30.

What to serve it with

  • Steamed potatoes, already part of the recipe
  • Crusty bread for the sauce
  • A glass of the red wine you cooked with

Storage

The stew keeps for 3 days in the fridge in a sealed container. It freezes well for up to 3 months, though it's better to cook the potatoes fresh rather than freeze them. Reheat gently in a pot, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you make this oxtail stew ahead of time?

Yes, it's actually better that way. Make the stew a day ahead, let it cool, and keep it in the fridge, the sauce only improves overnight.

Can you substitute the red wine?

You can use beef stock with a splash of balsamic vinegar to keep a bit of tang. The flavor will be lighter but still good.

Why is the meat still tough after two hours?

Oxtail needs a long, very gentle simmer for its collagen to turn into gelatin. If it's still firm, just keep cooking on low heat rather than turning up the heat.

Should you skim the fat from the sauce?

Oxtail releases quite a bit of fat as it cooks, so it's worth removing. The easiest way is to chill the stew and lift off the hardened fat before reheating.

How long does it take to make a braised oxtail stew with steamed potatoes?

Count 3 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a braised oxtail stew with steamed potatoes?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised oxtail stew with steamed potatoes cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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