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savory oxtail stew recipe

Apple-Cider Braised Oxtail Stew with Vegetables

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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Course Main
Cuisine American
Servings 4 servings

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

For best results, make sure to trim excess fat from the oxtail before cooking and let the stew rest to allow the flavors to meld. If you prefer a thicker sauce, adjust the flour and water mixture accordingly. This dish pairs well with crusty bread or mashed potatoes.
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