Stewed Oxtail

Chef at Benne on Eagle in Asheville, North Carolina, Ashleigh Shanti’s Stewed Oxtail is a recipe inspired by her Great-Grandma Inez’s cooking. Read more on this memorable dish here. If you can’t find oxtail, Ashleigh suggests substituting chuck roast cut into 1¼-inch pieces.

Stewed Oxtail
Courtesy of:
Yields: 4-6 servings
  • 2½ pounds 1¼-inch-thick oxtail pieces
  • 2 teaspoons ground black pepper
  • 1 teaspoon kosher salt
  • 4 tablespoons olive oil, divided
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped unpeeled carrot
  • 1 head garlic, halved crosswise
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 4 juniper berries
  • 4 whole black peppercorns
  • 1 quart beef stock
  • 1½ cups dry red wine
  • 1 tablespoon unsalted butter
  • Yellow rice, to serve
  • Garnish: chopped green onion
  1. Season oxtail with pepper and salt; refrigerate, uncovered, for at least 4 hours or up to overnight.
  2. In a 7-quart Dutch oven, heat 2 tablespoons oil over medium-high heat. Working in batches, sear half of oxtail until browned, 2 to 3 minutes per side. Transfer oxtail to a large plate. Repeat with remaining half of oxtail and remaining 2 tablespoons oil.
  3. Preheat oven to 275°.
  4. Using an ultra-fine cheesecloth, wrap onion, celery, carrot, garlic, bay leaves, thyme, juniper, and peppercorns, and tie with kitchen twine to make a sachet.
  5. To pot, add sachet, stock, and wine, stirring to scrape any browned bits from bottom of pot. Return oxtail to pot; top with a round of parchment paper and tightly cover pot with foil.
  6. Bake until oxtail is fork-tender, 3½ to 4 hours. Strain oxtail, reserving cooking liquid; set oxtail aside and keep warm. Discard sachet, parchment, and foil.
  7. Place cooking liquid in a medium saucepan; bring to a boil, and reduce heat to medium. Cook until liquid is reduced to ⅔ cup, 20 to 30 minutes. Stir in butter until melted and well combined.
  8. Serve oxtail with rice; top with sauce and garnish with green onion, if desired.



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