Imagine the rich aroma of tender oxtail simmering in a blend of apple cider and savory beef broth wafting through your kitchen.
The earthy tones of carrots and celery complement the deep, hearty hues of the stew, while the texture of the meat, falling off the bone, invites you to savor each bite.
This dish captures the essence of comfort food, reminiscent of cozy autumn evenings and family gatherings.
For me, this stew was a lifesaver one chilly Sunday when unexpected guests arrived, turning what could have been a stressful situation into a warm, welcoming dinner.
It’s perfect for those busy weeknights when you crave something homemade or a leisurely Sunday supper with loved ones.
Ready? Let’s cook this comforting dish and bring a sense of warmth to your table.
Why You’ll Love It
- Delivers bold flavor with a rich, apple-cider infused sauce.
- Uses pantry staples like onions, carrots, and celery for easy preparation.
- Creates a tender, fall-off-the-bone texture with slow-cooked oxtail.
- Pairs perfectly with crusty bread or mashed potatoes for a hearty meal.
- Freezes beautifully, making it a convenient make-ahead option.
Ingredients
- 3 pounds oxtail — trim excess fat for better results
- 2 tablespoons olive oil — choose extra virgin for richer flavor
- 1 large onion, chopped — opt for a sweet variety
- 2 carrots, chopped — use organic if available
- 2 celery stalks, chopped — select fresh, crisp stalks
- 4 cloves garlic, minced — fresh garlic preferred
- 2 cups apple cider — avoid ones with added sugar
- 1 cup beef broth — homemade adds depth
- 2 tablespoons tomato paste — look for no added salt
- 2 bay leaves — dried is sufficient
- 1 teaspoon dried thyme — fresh can be used if desired
- Salt and pepper to taste — freshly ground for best flavor
- 2 tablespoons all-purpose flour — unbleached preferred
- 2 tablespoons water — filtered if possible
Step-by-Step Method
Sear the Oxtail
Heat olive oil in a Dutch oven over medium-high heat. Season the trimmed oxtail with salt and pepper.
Brown the oxtail in batches to guarantee even searing. Remove the browned oxtail from the pot and set aside. This step locks in the meat’s flavor and builds a rich base for the stew.
Sauté the Aromatics
Add chopped onions, carrots, celery, and minced garlic to the pot.
Sauté the mixture until the vegetables soften, releasing their natural sweetness. Stir frequently to prevent burning. This process enhances the stew’s depth of flavor, setting the stage for the remaining ingredients.
Incorporate the Tomato Paste
Stir in the tomato paste and let it cook for about a minute.
Allow the paste to caramelize slightly, which intensifies its flavor. This step adds a rich, umami component to the stew, amplifying the overall savory profile.
Add Liquids and Seasonings
Return the oxtail to the pot.
Pour in the apple cider and beef broth, guaranteeing the meat is mostly submerged. Add the bay leaves and dried thyme for aromatic depth.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot to lock in moisture and flavors.
Simmer Gently
Let the stew simmer for 3 hours or until the oxtail becomes tender.
This slow cooking process allows the flavors to meld together, while the meat becomes succulent. Check occasionally to guarantee the liquid levels remain adequate, adding more broth if necessary.
Strain and Skim
Remove the oxtail and vegetables from the pot.
Skim the fat from the surface of the cooking liquid using a spoon. This step guarantees a smoother, less greasy sauce.
Discard any excess fat, leaving a more refined and flavorful base.
Thicken the Sauce
Mix the flour with water to create a slurry.
Stir the slurry into the pot, cooking until the sauce thickens to your desired consistency. Adjust the thickness by adding more slurry if needed.
A properly thickened sauce will cling to the meat and vegetables, enhancing each bite.
Reheat and Rest
Return the oxtail and vegetables to the thickened sauce.
Reheat the stew gently over low heat, allowing the flavors to meld further.
Let the stew rest for 15 minutes before serving. Resting helps the flavors intensify and guarantees a more cohesive dish.
Serve and enjoy with crusty bread or mashed potatoes.
Ingredient Swaps
- For a lighter or vegetarian version, replace oxtail with mushrooms or jackfruit, and use vegetable broth instead of beef broth.
- To make it gluten-free, substitute all-purpose flour with cornstarch for the slurry.
- If apple cider is unavailable, try using apple juice or white grape juice as a substitute.
You Must Know
1. Trim Excess Fat: Before cooking, make sure you trim any excess fat from the oxtail to avoid a greasy stew and achieve a more balanced flavor.
2. Brown Oxtail in Batches: To get a rich, deep flavor in your stew, brown the oxtail in small batches.
Overcrowding the pot can lead to steaming rather than browning.
3. Use Fresh Vegetables: When preparing the stew, use fresh onion, carrots, and celery for the best flavor and texture.
Fresh veggies will hold up better during the long cooking process.
4. Let Stew Rest: After cooking, allow the stew to rest for at least 15 minutes before serving.
This resting period helps the flavors meld together, resulting in a richer taste.
5. Adjust Sauce Thickness: If you prefer a thicker sauce, adjust the flour and water slurry accordingly.
Start with the recommended amount, then add more if needed until you reach your desired consistency.
Serving Tips
- Pair the stew with creamy mashed potatoes for a comforting meal.
- Serve with crusty bread to soak up the rich, flavorful sauce.
- Garnish with fresh thyme leaves for a pop of color and added aroma.
- Add a side of steamed green beans or peas for extra vegetables.
- Serve in deep bowls to keep the stew warm and cozy.
Storage & Make-Ahead
Apple-Cider Braised Oxtail Stew can be stored in the refrigerator for up to 3 days.
It also freezes well for up to 3 months.
To make ahead, prepare the stew, cool it completely, and store it in an airtight container.
Reheat thoroughly before serving for best flavor.
Reheating
To gently reheat Apple-Cider Braised Oxtail Stew, use a microwave on low power.
Alternatively, use an oven at 300°F or a stovetop over low heat.
Stir occasionally to maintain flavors and texture.
Culinary Traditions and Heritage
While savoring the comforting warmth of a reheated stew, one can’t help but reflect on the rich culinary traditions that breathe life into such dishes. My grandmother’s kitchen comes to mind, where the aroma of slow-cooked meals marked the passing of time.
Oxtail stew, with its roots steeped in resourcefulness, celebrates using every part of the animal, a reflection of culinary heritage that’s both humble and hearty.
I recall her stories of how apple cider, once a staple on farms, added a touch of sweetness to savory dishes. It’s fascinating how a simple ingredient can bridge generations, adding depth to flavors passed down through family tales.
This stew isn’t just food—it’s a comforting embrace of history, tradition, and the love that binds us.
Final Thoughts
Why not give this delicious Apple-Cider Braised Oxtail Stew a try and experience its rich, comforting flavors for yourself?
Feel free to tweak the recipe to suit your taste, perhaps by adding your favorite herbs or serving it with crusty bread or mashed potatoes for a complete meal.
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Dutch Oven?
I’ve swapped my Dutch oven for a slow cooker before, and it works beautifully! Just brown the oxtail first, then transfer everything to the slow cooker. Set it on low for about 8 hours for tender results. Enjoy!
Is There a Vegetarian Substitute for Oxtail?
You can swap oxtail with hearty mushrooms or jackfruit for a vegetarian twist. Once, I used portobello mushrooms, and the umami flavor was incredible. It’s like discovering a new favorite book you can’t put down!
How Can I Make This Dish Gluten-Free?
I’ve got a gluten-free tip for you! Just swap the all-purpose flour with cornstarch for thickening. I once did this for a friend, and the sauce turned out just as deliciously rich and hearty.
What Wine Pairs Well With This Stew?
I love pairing this stew with a bold red wine, like a Cabernet Sauvignon. Its rich flavors complement the hearty stew perfectly. I remember sharing this combo with friends, and it made the meal truly memorable. Enjoy!
Can I Freeze Leftover Stew for Later Use?
I often freeze leftover stew in airtight containers. It’s like finding buried treasure on busy nights. Just thaw it in the fridge and reheat gently. The flavors deepen over time, making the meal even more delightful. Enjoy!
Apple-Cider Braised Oxtail Stew with Vegetables
Equipment
- 1 Dutch oven
- 1 Knife
- 1 Cutting board
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Tongs
- 1 Wooden spoon
Ingredients
- 3 pound oxtail trimmed
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 clove garlic minced
- 2 cup apple cider
- 1 cup beef broth
- 2 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 tablespoon all-purpose flour
- 2 tablespoon water
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Season oxtail with salt and pepper, then brown it in batches.
- Remove oxtail and set aside.
- Add onions, carrots, celery, and garlic to the pot and sauté until softened.
- Stir in tomato paste and cook for 1 minute.
- Return oxtail to the pot and add apple cider, beef broth, bay leaves, and thyme.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 3 hours or until meat is tender.
- Remove oxtail and vegetables from the pot.
- Skim fat from the surface of the cooking liquid.
- Mix flour and water to form a slurry, then stir it into the pot.
- Cook until the sauce thickens.
- Return oxtail and vegetables to the pot and reheat.
- Let the stew rest for 15 minutes before serving.
Notes
