Directions:
1. Rinse oxtail and pat dry. Heat oil in a large pot over medium-high heat. Sear the oxtail in batches until browned on all sides. Set aside.
2. In the same pot, sauté onions until softened. Add garlic and ginger, cooking for another minute.
3. Stir in carrots, tomato paste, paprika, allspice, pepper, and bay leaf. Cook for 2–3 minutes until aromatic.
4. Return the oxtail to the pot. Pour in beef broth, soy sauce, and add brown sugar. Stir to combine.
5. Cover and simmer on low heat for 3.5 to 4 hours, until the meat is tender and falling off the bone. Skim excess fat. Garnish with fresh herbs before serving.
Quick Facts
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Calories: ~390 kcal per serving
Tips & Variations
– For extra depth, add a few whole cloves or a cinnamon stick during braising
– Serve with rice, mashed potatoes, or crusty bread to soak up the sauce
– Store leftovers for even better flavor the next day
– Can be made in a pressure cooker to save time
Conclusion
Slow-braised oxtail stew is the ultimate comfort food—deeply savory, hearty, and made to be shared. It’s a timeless dish that brings warmth to every table.
