Tender oxtail, hearty potatoes, and a rich, savory gravy come together in this cozy, satisfying meal. It takes time to cook, but the hands-on prep is simple—and the result is worth the wait.
Serves: 4
Prep time: 20 minutes
Cook time: 3–3½ hours
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Ingredients
- 3 pounds oxtail
- 1½ pounds potatoes, peeled and cut into large chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons cooking oil
- 2 tablespoons tomato paste
- 4 cups beef broth, or enough to nearly cover the oxtail
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- Salt and black pepper
- 2 tablespoons chopped parsley, optional
Instructions
- Season the oxtail. Pat it dry and season generously with salt, pepper, and paprika.
- Brown the meat. Heat the oil in a large heavy pot over medium-high heat. Brown the oxtail in batches, turning to color all sides. Transfer to a plate.
- Build the sauce. Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and tomato paste; cook for 1 minute.
- Slow-cook the oxtail. Return the oxtail to the pot. Add the broth, thyme, and bay leaves. Bring to a gentle simmer, cover, and cook over low heat for about 2½–3 hours, until the meat is very tender. Check occasionally and add a little broth or water if needed.
- Add the potatoes. Stir in the potatoes, cover, and simmer for 25–35 minutes, until they’re fork-tender.
- Finish and serve. Remove the bay leaves. Skim excess fat from the surface if desired, taste the gravy, and adjust the seasoning. Sprinkle with parsley and serve warm.
Tip: Oxtail releases fat as it cooks. For easier skimming, chill the finished dish and remove the solidified fat before reheating.
