Description
This rich and hearty Oxtail Stew features tender oxtails slowly braised in a flavorful broth infused with aromatic spices, garlic, ginger, and habanero for a subtle kick. Enhanced with lima beans and finished with a thickened gravy, this comforting stew is perfect for a satisfying meal and easy to master even for first-time oxtail cooks.
Ingredients
Scale
Main Ingredients
- 2 tablespoon olive oil
- 3-4 pounds oxtails
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 teaspoon fresh ginger, grated
- 1 habanero, diced
- ¼ teaspoon allspice, ground
- ½ teaspoon smoked paprika
- ¼ cup tomato paste
- 2 tablespoon soy sauce (low sodium)
- 4-6 cups beef broth (low sodium)
- 4 sprigs fresh thyme, chopped
- 2 bay leaves
- 15 ounce lima beans, rinsed and drained (or butter beans or white/navy beans)
- 1 tablespoon cornstarch
- 3 green onions, chopped
Instructions
- Sear the oxtails: Heat the olive oil in a large braiser or Dutch oven over medium-high heat. Season the oxtails with salt and pepper, then sear them on all sides until nicely browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer the browned oxtails to a plate and set aside.
- Sauté onion, garlic, and spices: In the same pot, add the chopped onion and cook until translucent and softened, about 3-5 minutes. Add the minced garlic, grated ginger, and diced habanero, stirring and cooking for an additional minute until fragrant. Stir in the ground allspice, smoked paprika, soy sauce, and tomato paste. Cook this mixture, stirring frequently, for 2-3 minutes until the tomato paste browns slightly and deepens in flavor.
- Braise the oxtails: Return the seared oxtails to the pot. Pour in 4 cups of beef broth (add more as needed to mostly cover the oxtails). Add the chopped fresh thyme and bay leaves. Bring the pot to a boil, then reduce heat to low, cover with a lid slightly cracked to allow steam to escape, and simmer gently for 2 hours, or until the meat is tender and falling off the bone.
- Add beans and finish cooking: Remove the lid and stir in the lima beans (or your choice of beans). Continue to simmer uncovered for another 30 to 45 minutes to allow the flavors to meld and the stew to thicken slightly.
- Finish the stew: Remove and discard the bay leaves and thyme sprigs. In a small bowl, whisk together the cornstarch and 1 tablespoon of water to make a slurry. Gradually stir this slurry into the pot and increase the heat to medium. Stir constantly until the stew thickens to your desired consistency. Remove from heat and garnish with freshly chopped green onions before serving.
Notes
- This Oxtail Stew features tender meat braised in a rich, flavorful gravy perfect for a comforting meal.
- The recipe uses straightforward step-by-step instructions, making it accessible even if you’re working with oxtail for the first time.
- You can substitute lima beans with butter beans or white/navy beans as preferred.
- Adjust the habanero quantity to control the heat level.
- Using low sodium soy sauce and beef broth helps manage the sodium content in the stew.
Nutrition
- Serving Size: 1 serving
- Calories: 729 kcal
- Sugar: 5 g
- Sodium: 1196 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 80 g
- Cholesterol: 249 mg
