A richly spiced, slow-braised oxtail stew simmered with bold aromatics, tender butter beans, and a luscious broth—this hearty dish delivers soul-satisfying flavor and melt-in-your-mouth texture with every bite. From the first whiff of sizzling garlic to the final spoonful of meaty, rich gravy, this dish warms the belly and fills the kitchen with the scent of comfort and depth. Perfect for slow weekends or celebratory dinners.
Ingredient Breakdown
This recipe begins with oxtails, a cut known for its luxurious flavor and gelatin-rich texture. As they cook low and slow, the collagen breaks down, creating a stew that’s deeply unctuous and savory. Onion, garlic, and ginger provide a fragrant, earthy foundation, while a finely chopped habanero pepper introduces a bright burst of heat.
Allspice and smoked paprika add warmth and smokiness, creating a layered spice profile that lingers on the palate. Tomato paste and soy sauce give the broth depth and umami, while beef broth builds volume and body into the sauce. Thyme and bay leaves bring herbaceous notes that balance the richness of the meat.
Lima beans—also known as butter beans—are stirred in during the final simmer, adding creaminess and heartiness. A final slurry of cornstarch and water thickens the sauce just enough to cling to every piece of meat. Fresh green onions scattered over the top at the end add a vibrant crunch and color.
Step-by-Step Preparation Guide
The first step is crucial: browning the oxtails. After drying and seasoning them well, sear them in a hot Dutch oven or braiser with olive oil until all sides are deeply caramelized. This browning forms a flavor base that enhances the entire stew. Work in batches to avoid overcrowding and ensure each piece develops a proper crust. Once browned, transfer the oxtails to a plate and move on to the aromatics.
Into the same pot go the chopped onions, which soften and release sweetness within 3 to 5 minutes. Garlic, ginger, and diced habanero follow, briefly sautéed to infuse the oil and build layers of flavor. After a minute, it’s time for the dry spices and seasoning agents—smoked paprika, allspice, soy sauce, and tomato paste. Stir well and cook for 2 to 3 minutes until the paste darkens and clings to the bottom of the pot, deepening the flavor base.
Return the oxtails to the pot and pour in beef broth, starting with 4 cups and adding more if needed to mostly submerge the meat. Toss in the thyme and bay leaves, then bring the mixture to a low boil. Once bubbling, reduce the heat, cover the pot with a slightly ajar lid, and simmer gently for 2 hours.
After the initial braise, uncover the pot and stir in the drained beans. Allow the stew to simmer uncovered for another 30 to 45 minutes. This step allows the sauce to reduce slightly and the beans to absorb the spiced broth.
Finally, remove the bay leaves and thyme sprigs. In a small bowl, whisk cornstarch with a bit of water to create a smooth slurry. Pour it into the stew and stir constantly over medium heat until the sauce thickens to a silky consistency. Finish by scattering green onions on top before serving.
Recipe Tips
Choosing well-trimmed, meaty oxtails for the best results:
Ask your butcher for evenly sized pieces with good marbling for uniform cooking.
Controlling spice: adjusting habanero and paprika for the perfect heat:
Use only half a habanero for milder heat, or swap with a milder chili like serrano.
Using the right pot size for even simmering and liquid reduction:
A heavy Dutch oven ensures even heat and prevents scorching during long cooking.
Skimming excess fat and creating a glossy finish with cornstarch slurry:
Chill the stew slightly to skim fat more easily, and add the slurry just before serving for best texture.
What to Serve With This Recipe
Creamy mashed yams or garlic mashed potatoes make an excellent base, absorbing the flavorful sauce while adding a soft, starchy contrast to the rich meat.
A mound of fluffy white rice or subtly sweet coconut rice balances the spice and creates the perfect bite with every spoonful of stew.
Buttery cornbread or thick slices of rustic bread are ideal for dipping and mopping up the velvety broth. For something crisp and bright, pair it with a simple green salad tossed in lemon vinaigrette to cleanse the palate between bites.
Creative Variations
Lima beans can be swapped for black-eyed peas, kidney beans, or chickpeas, depending on what you have on hand.
Introduce chopped carrots or sweet potatoes during the last 30 minutes of cooking to lend natural sweetness and extra body to the dish.
A splash of dark rum or Worcestershire sauce can enrich the broth with deeper complexity, while a sprinkle of crispy shallots, fresh lemon zest, or a dollop of chili crisp can add a pop of contrasting flavor and texture just before serving.
Frequently Asked Questions
Can I make this stew in a slow cooker or Instant Pot?
Yes. After searing and sautéing as directed, transfer everything to a slow cooker and cook on low for 8 hours. In an Instant Pot, pressure cook for 45 minutes followed by natural release.
How do I store and reheat leftovers without drying out the meat?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Can I freeze this dish, and if so, how should I thaw it?
Yes, this stew freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.
What’s a good substitute if I don’t have habanero or want less spice?
Try using jalapeño or red pepper flakes for milder heat, or omit altogether and let guests add spice individually.
Oxtail Stew is the ultimate comfort food—rich, layered, and slow-cooked to perfection. With a warming blend of spices, velvety broth, and fork-tender meat, it’s a meal that impresses and satisfies with minimal fuss and maximum flavor. Whether served for a casual family dinner or a cozy get-together, it promises deep, soulful satisfaction in every spoonful.
Ingredients
3–4 pounds oxtails
2 tablespoons olive oil
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 large onion, chopped
6 cloves garlic, minced
2 teaspoons freshly grated ginger
1 habanero pepper, finely diced
¼ teaspoon ground allspice
½ teaspoon smoked paprika
¼ cup tomato paste
2 tablespoons low-sodium soy sauce
4–6 cups low-sodium beef broth
4 sprigs fresh thyme, chopped
2 bay leaves
15 ounces lima beans (or butter beans, or white/navy beans), rinsed and drained
1 tablespoon cornstarch
3 green onions, chopped (for garnish)
Instructions
Begin by heating olive oil in a large Dutch oven or braiser over medium-high heat. Pat the oxtails dry, season generously with salt and pepper, and sear them in batches until deeply browned on all sides. This step adds an essential layer of flavor to the base. Once seared, transfer the oxtails to a plate and set aside.
Add the chopped onion to the same pot and sauté for 3 to 5 minutes, or until softened and translucent. Stir in the garlic, ginger, and habanero, cooking for about a minute until the aroma is pronounced. Sprinkle in the allspice and smoked paprika, followed by the soy sauce and tomato paste. Continue to cook for another 2 to 3 minutes, stirring frequently, until the tomato paste deepens in color and begins to caramelize slightly.
Return the browned oxtails to the pot and pour in the beef broth—start with 4 cups, adding more as needed to ensure the meat is mostly submerged. Stir in the chopped thyme and bay leaves, then bring the pot to a boil. Once boiling, reduce the heat to low, cover with a lid left slightly ajar, and let it simmer gently for 2 hours, allowing the meat to tenderize slowly and flavors to concentrate.
After the initial braise, uncover the pot and stir in the drained lima beans. Simmer the stew uncovered for another 30 to 45 minutes, letting the liquid reduce slightly and the beans absorb the savory flavors.
When the oxtails are fork-tender and the broth has thickened slightly, remove the thyme sprigs and bay leaves. In a small bowl, whisk together the cornstarch with 1 tablespoon of water to form a smooth slurry. Pour the slurry into the pot and raise the heat to medium, stirring continuously until the sauce thickens to a luscious consistency.
Garnish with freshly chopped green onions and serve piping hot. This stew pairs beautifully with steamed rice, mashed yams, or crusty bread.
Oxtail Stew Recipe
Ingredients
- 3 –4 pounds oxtails
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 2 teaspoons freshly grated ginger
- 1 habanero pepper finely diced
- ¼ teaspoon ground allspice
- ½ teaspoon smoked paprika
- ¼ cup tomato paste
- 2 tablespoons low-sodium soy sauce
- 4 –6 cups low-sodium beef broth
- 4 sprigs fresh thyme chopped
- 2 bay leaves
- 15 ounces lima beans or butter beans, or white/navy beans, rinsed and drained
- 1 tablespoon cornstarch
- 3 green onions chopped (for garnish)
Instructions
- Begin by heating olive oil in a large Dutch oven or braiser over medium-high heat. Pat the oxtails dry, season generously with salt and pepper, and sear them in batches until deeply browned on all sides. This step adds an essential layer of flavor to the base. Once seared, transfer the oxtails to a plate and set aside.
- Add the chopped onion to the same pot and sauté for 3 to 5 minutes, or until softened and translucent. Stir in the garlic, ginger, and habanero, cooking for about a minute until the aroma is pronounced. Sprinkle in the allspice and smoked paprika, followed by the soy sauce and tomato paste. Continue to cook for another 2 to 3 minutes, stirring frequently, until the tomato paste deepens in color and begins to caramelize slightly.
- Return the browned oxtails to the pot and pour in the beef broth—start with 4 cups, adding more as needed to ensure the meat is mostly submerged. Stir in the chopped thyme and bay leaves, then bring the pot to a boil. Once boiling, reduce the heat to low, cover with a lid left slightly ajar, and let it simmer gently for 2 hours, allowing the meat to tenderize slowly and flavors to concentrate.
- After the initial braise, uncover the pot and stir in the drained lima beans. Simmer the stew uncovered for another 30 to 45 minutes, letting the liquid reduce slightly and the beans absorb the savory flavors.
- When the oxtails are fork-tender and the broth has thickened slightly, remove the thyme sprigs and bay leaves. In a small bowl, whisk together the cornstarch with 1 tablespoon of water to form a smooth slurry. Pour the slurry into the pot and raise the heat to medium, stirring continuously until the sauce thickens to a luscious consistency.
- Garnish with freshly chopped green onions and serve piping hot. This stew pairs beautifully with steamed rice, mashed yams, or crusty bread.
