From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
First, season oxtails on both sides with sea salt and pepper.
2
In a large Dutch oven or pot, add olive oil over medium heat. Once oil is hot, place oxtails in.
3
Sear on both sides for 2 to 3 minutes.
4
Next, add in chopped onion, minced garlic, broth and red wine. Simmer covered for 2 hours.
5
After 2 hours, add in chopped carrots and potatoes. Simmer covered for at least 2 hours, until veggies and meat are tender. You may need to add slightly more broth as it cooks down.
6
Just before serving, remove ¼ cup of the broth from the pot. Mix in a small bowl with tapioca flour. Then, pour this slurry back into the pot. Stir to thicken sauce.
7
Finally, serve! Remove bones from meat.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Tapioca Flour 🌟Mix tapioca flour with cold broth before adding to the stew to prevent lumps and create a silky, perfectly thickened sauce without cloudiness.
- Sear Oxtail Thoroughly 🔥Pat oxtails completely dry and sear in batches over high heat until deeply caramelized on all sides—this builds the rich, complex flavor foundation for your entire stew.
- Red Wine Reduction Magic 🍷After browning the meat, deglaze the pan with red wine and scrape up all browned bits, then reduce by half before adding broth to concentrate flavor and eliminate raw alcohol taste.
- Low and Slow is Essential ⏱️Maintain a gentle simmer (barely a bubble) for 3-4 hours rather than a rolling boil; this keeps meat tender and prevents vegetables from turning mushy while collagen breaks down into gelatin.
- Prep Vegetables Strategically 🥕Add harder vegetables like carrots early but cut potatoes larger and add them in the final 30 minutes so they don't dissolve while oxtail reaches perfect fall-apart tenderness.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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