This rich, deeply comforting Ultimate Slow-Cooked Oxtail Stew turns a classic, gelatin-rich cut of beef into a melt-in-your-mouth masterpiece. Slow cooking allows the heavy connective tissues in the oxtail to fully break down over several hours, creating an incredibly velvety, thick gravy and ultra-tender meat that effortlessly pulls away from the bone.Slow Cookers
Ingredients
3 to 4 Pounds Beef Oxtails, trimmed of excess outer fat
2 Tablespoons Olive Oil or Beef Tallow
1 Large Yellow Onion, diced
4 Cloves Garlic, minced
3 Medium Carrots, cut into thick chunks
3 Stalks Celery, slicedBeef
2 Tablespoons Tomato Paste
2 Cups Quality Beef Bone Broth
1 Cup Dry Red Wine (like Cabernet Sauvignon or Merlot; substitute with more broth if preferred)
2 Bay Leaves
4 Sprigs Fresh Thyme
1 Teaspoon Allspice (optional, for an authentic Caribbean-style depth)
Salt and Freshly Cracked Black Pepper to tasteMeat & Seafood
Instructions
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