Ah, oxtails! Just saying the word brings back so many cozy memories of family dinners, rich aromas wafting through the air, and hearty laughter around the table. One of my absolute favorite recipes to make is my Simple Stovetop Oxtails. If you’ve never tried them, let me tell you—this cut of meat is nothing short of magical! When cooked low and slow, oxtails transform into tender, juicy morsels that practically melt in your mouth. Plus, did I mention the incredible depth of flavor that develops? It’s the ultimate comfort food, perfect for those chilly evenings when all you want is something warm and satisfying.
This dish has become a staple in my home, especially during the colder months. I remember the first time I made oxtails; I was a bit apprehensive, but the aroma that filled my kitchen as they simmered was enough to keep me hooked forever. And, of course, serving it with creamy mashed potatoes or fluffy rice is the icing on the cake, allowing you to soak up every last drop of that delicious gravy. So, grab your apron, and let’s dive into this delightful recipe!
What’s in Simple Stovetop Oxtails?
Oxtails: These are the star of the show! Oxtails are the tail of the cattle, and their rich, meaty flavor is unmatched. When you cook them low and slow, they become fall-off-the-bone tender. I usually buy them from my local butcher, but any good quality butcher should have them.
Vegetable Oil: Just a splash to help with browning the meat. I prefer light vegetable oil for its high smoke point, which is perfect for searing the oxtails.
Onion: A staple for any stew! It adds sweetness and depth to the dish. I chop it coarsely because I like to see those rustic bits in my stew.
Carrots and Celery: These veggies add flavor and a bit of texture. They’re part of the classic ‘mirepoix’ base that creates a solid flavor foundation for soups and stews.
Garlic: Because what dish isn’t better with garlic? Just a few cloves, minced, to deepen the flavor profile.
Beef Broth: The backbone of this stew. I go for low-sodium beef broth to control the saltiness, and you can always add more later!
Tomato Paste: This gives the dish a touch of acidity and richness. Just a tablespoon will do wonders!
Worcestershire Sauce: Adds a savory, umami flavor that’s hard to replicate. A must for hearty dishes like this one!
Dried Thyme and Bay Leaf: These herbs bring a nice earthiness to the dish. Dried thyme is perfect when you can’t use fresh, but don’t skip the bay leaf—it’s crucial!
Fresh Thyme: A little garnish that adds a pop of freshness when serving. Totally optional, but highly recommended!
Is Simple Stovetop Oxtails Good for You?
Oh, for sure! This dish packs a punch with flavor and is also quite nourishing.
Oxtails: They’re high in collagen, which is great for skin and joint health. Plus, they’re a good source of protein, so they’ll keep you satisfied!
Vegetables: The carrots and celery provide a healthy dose of vitamins and fiber, which is always a win in my book.
Of course, if you’re watching your sodium intake, be mindful of the broth and any additional salt. But hey, life is all about balance, and a nourishing, warming meal like this can be part of your healthy eating plan.
Ingredients List
– 2 pounds oxtails, cut into segments
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 stalks celery, chopped
– 4 cloves garlic, minced
– 4 cups beef broth
– 1 tablespoon tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Fresh thyme for garnish (optional)
*Serves: 4-6 people*
How to Make Simple Stovetop Oxtails?
1. In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. While the pot is heating, season the oxtails with salt and pepper. Once the oil is hot, carefully add the oxtails and brown them on all sides, about 8-10 minutes. Once browned, remove them from the pot and set aside.
3. In the same pot, toss in the chopped onion, sliced carrots, and chopped celery. Sauté for about 5 minutes until the vegetables are softened and slightly caramelized.
4. Stir in the minced garlic and cook for an additional minute until you can smell its garlicky goodness.
5. Add the tomato paste next, cooking for another minute to deepen the flavor.
6. Pour in the beef broth and add the Worcestershire sauce, dried thyme, and bay leaf. Gently place the browned oxtails back into the pot.
7. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the oxtails are tender and falling off the bone.
8. Before serving, remove the bay leaf and taste the broth; adjust the seasoning with salt and pepper as needed.
9. Serve it hot, garnished with fresh thyme if you like that pretty touch!
Delicious Variations and Tips!
This dish is wonderfully versatile! If you’re in the mood for something a bit heartier, add in some chopped potatoes to the stew during the last 30 minutes of cooking. It will absorb all those delicious flavors!
In terms of sides, I can’t recommend enough the satisfaction of serving this over creamy mashed potatoes or alongside fluffy rice—trust me, you’ll want something to soak up that rich gravy.
And if you have any leftovers (if you’re lucky!), they taste even better the next day. Just reheat gently on the stove, adding a splash of beef broth if needed.
I can’t wait for you to try this Simple Stovetop Oxtails recipe! I hope it brings you as much joy as it has brought me and my family. Please let me know how it turns out—I love hearing stories from fellow food lovers! Happy cooking! 🌟
