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Fall-Off-The-Bone Oxtail Stew

Oxtails braised for hours in a deep, savory gravy until the meat falls off the bone and the broth turns rich and gelatinous.
Print Recipe
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 440kcal

Ingredients

  • 3 lbs oxtails
  • 2 tbsp avocado oil
  • 1 large onion diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • Salt and black pepper to taste

Instructions

  • Season oxtails generously with salt and pepper.
  • Heat avocado oil in a heavy pot over medium-high heat. Sear oxtails in batches, about 3–4 minutes per side, until deeply browned. Remove and set aside.
  • Add onion and celery to the pot, cooking 6–7 minutes until softened. Add garlic and cook 1 minute more.
  • Stir in tomatoes, broth, bay leaves, thyme, and smoked paprika.
  • Return oxtails to the pot, cover, and simmer 2 to 2 1/2 hours, until meat is falling off the bone.
  • Remove bay leaves, season with salt and pepper, and serve with the rich braising liquid spooned over top.

Nutrition

Serving: 1serving | Calories: 440kcal | Protein: 34g | Fat: 30g | Fiber: 2g
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