Braised Oxtail Stew with Creamy Mashed Potatoes

Posted on October 28, 2025

Delicious braised oxtail stew served with creamy mashed potatoes

High-calorie fast food meal consisting of burger, fries, soda, and a sad face emoticon.

Easy Braised Oxtail Stew: A Comforting Bowl of Flavor

When the weather turns a bit chilly and the leaves start to fall, there’s nothing quite like the smell of something delicious simmering on the stove. A few years ago, on one of those perfectly dreary autumn days, I stumbled upon a recipe for braised oxtail stew. Honestly, I wasn’t even sure what oxtail was at the time, but I was intrigued. The allure of slow-cooked meat, vegetables, and rich flavors drew me in—this felt like something special, something cozy and inviting.

As I stood in my kitchen that evening, the rain pattering gently against the window, I realized this recipe meant more than just dinner. It was a connection to my family, one that transported me back to those cold family dinners at Grandma’s house, where the food was hearty and the laughter was plentiful. Spoiler alert: my first attempt at this dish was a bit of a hot mess. Let’s just say I may have overcooked the oxtail. Oops! But that’s the beauty of cooking—sometimes the best stories come from those little blunders.

This braised oxtail stew quickly became my go-to for special occasions and cozy nights in. It’s not just a meal; it’s healthy comfort food served hot, enveloping you in warmth like a hug in a bowl. The tender oxtail dissolves effortlessly, blending beautifully with the creamy mashed potatoes, creating a delightful harmony of flavors. And as crazy as it sounds, this dish has a way of making even the gloomiest days feel just a bit brighter.

Why You’ll Love This Recipe

Easy Weeknight Dinner: Despite the cooking time, the steps are straightforward and it practically cooks itself.
Healthy Comfort Food: Low-carb and high protein, this dish is a wholesome meal that’s packed with good nutrition.
Delicious Leftovers: The flavors only get better the next day, making it perfect for meal prep or quick family meals.
Budget-Friendly: Oxtail is often less expensive than other cuts of meat, offering great flavor and tenderness without breaking the bank.
Picky Eater Approved: The rich flavors and tender meat tend to win over even the fussiest of eaters.
Perfect Pairing: Serve it over creamy mashed potatoes, and you’ve got yourself a winner!

What Makes This Recipe Special?

This recipe is unique not just for its flavorful ingredients but for the warmth and memories it evokes. The combination of oxtail with rich vegetables creates a symphony of flavors. As it simmers, that tomato paste caramelizes beautifully, while the garlic wafts through the kitchen, filling your home with an aroma that nearly makes your neighbors jealous. And let’s not forget about the mashed potatoes; they are the perfectly creamy counterpart to the robust stew, providing a delightful contrast in both texture and flavor.

I often play around with spices or toss in whatever veggies I have lying around, which adds a personal touch each time. Learning to recreate this dish not only brought me closer to my family’s culinary traditions, but it also ignited a love for cooking that I carry with me to this day.

Ingredients

Here’s what you’ll need to whip up this delightful dish:

1.5 kg oxtail pieces: The star of the show! Rich in flavor and perfect for slow cooking, they transform into tender morsels.
2 tbsp olive oil: For browning the oxtail and building flavor.
1 large onion, chopped: Adds sweetness and depth.
3 cloves garlic, minced: Because it’s not a stew without garlic—it brings everything together.
2 carrots, chopped: A touch of sweetness and color.
1 green bell pepper, diced: For crunch and a hint of bitterness to balance the flavors.
2 tbsp tomato paste: This is where the magic happens—deepens flavor and adds richness.
1 cup beef broth: Adds even more flavor to the mix.
1 cup water: To help with the simmering process.
2 tbsp soy sauce: For that umami kick.
1 tsp thyme: A classic spice that smells like pure comfort.
1 tsp all-purpose seasoning: A blend that adds complexity—feel free to use your favorite.
Salt & black pepper to taste: Always keep seasoning adjustments in your toolkit.

For the creamy mashed potatoes:

5 potatoes, peeled and boiled: Choose potatoes that are starchy for the best texture; I often use Russets.
3 tbsp butter: Because butter makes everything better, right?
1/2 cup warm milk: Helps achieve that luscious, creamy consistency.
Salt, pepper, and chopped parsley to taste: For finishing touches.

A Few Personal Tips:

Now that you know the ingredients, let me just interject a couple of pointers: always use high-quality oxtail if you can. Cheaper cuts will not bring the same depth of flavor. And when you’re shopping for broth, go for low sodium—this way, you can control the salt levels.

How to Make It Step-by-Step

Brown the Oxtail: Grab your trusty heavy pot (I love my cast-iron Dutch oven for this). Heat up the olive oil over medium-high heat. When it’s hot and shimmering, add the oxtail pieces. Brown them on all sides—don’t rush this; about 8-10 minutes will do. The goal is to develop that deep color and flavor. When they’re done, remove them from the pot and let them hang out on a plate.
Sauter Your Veggies: In the same pot, toss in the onions, garlic, carrots, and bell pepper. Let them sweat it out for about 5-7 minutes. You want them fragrant and slightly softened. Honestly, the smell is divine at this point—it’s like a warm hug from your kitchen.
Tomato Paste Time: Stir in the tomato paste! Cook this for about 2 minutes—you want it to caramelize slightly. Just wait for that rich aroma to swirl around.
Add Liquids and Seasonings: Pour in the beef broth and water, followed by soy sauce, thyme, and your all-purpose seasoning. Mix it all up, then return the oxtail to the pot, nestling it back into its cozy broth.
Simmer Away: Cover the pot and let it simmer on low heat. You’re looking at anywhere between 2.5 to 3 hours here. Stir occasionally and peep into the pot—you want to see that lovely bubbling action. Trust me, the wait is worth it! You’ll know it’s ready when the meat is tender and falling off the bone.
Mash Those Potatoes: While you wait for the oxtail to do its magic, prepare your mashed potatoes. Drain the boiled potatoes, then mash them with butter and warm milk until they’re dreamy and creamy. Don’t forget to season with salt and pepper. I like to go heavy on the butter; who doesn’t love a rich mash?!
Serve it Up: When the oxtail is ready, scoop some of that beautiful stew over the mashed potatoes, and sprinkle with fresh parsley for a pop of color. Voilà—your masterpiece is ready!

Oh, let me just say this—if your kitchen doesn’t smell like a cozy restaurant at this point, you might want to check your heat levels! Cooking is all about the senses, and this dish will really engage them all.

Tips for Best Results

Control Your Heat: Keep the simmer gentle. Too high, and you’ll risk drying out the meat; too low, and it might take forever to cook.
Fresh Herbs: If you have fresh thyme, throw a sprig in instead of dried; it adds such a bright flavor.
Taste As You Go: This is your stew! Adjust the soy sauce, salt, and pepper to suit your taste.

Ingredient Substitutions & Variations

If you’re not keen on using oxtail, short ribs are a great alternative. They have a similar richness.
For a vegetarian twist, use hearty mushrooms like portobello instead of meat and vegetable broth instead of beef broth.
Feel free to swap in seasonal vegetables—potatoes, peas, or even sweet potatoes work well if you’re feeling adventurous.

Serving Suggestions

This braised oxtail stew shines on its own, but there’s no harm in adding some crusty bread on the side. Imagine dipping a slice into that rich, savory sauce—perfection! Pair it with a robust red wine or a simple sparkling water with lemon for a refreshing contrast. And if you’re in the mood for a cozy night, toss in a rom-com after dinner; trust me, this combo is a game-changer.

How to Store and Reheat Leftovers

Let’s be real: there’s a good chance this stew will create leftovers, and that’s a beautiful thing. Store any extras in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, reheat gently on the stove over low heat, adding a splash of water or broth to loosen it up. If you’re feeling lazy (we’ve all been there), microwave your portion, but be sure to cover it to keep it moist.

Make-Ahead and Freezer Tips

This dish is even better when made a day in advance, allowing the flavors to deepen overnight. If you want to freeze it, store it in freezer-safe containers for up to three months. Thaw it in the fridge overnight before reheating, and you’ll be good to go!

Common Mistakes to Avoid

Overcrowding the Pot: Brown the meat in batches if necessary. Overcrowding can steam instead of sear your oxtails, depriving you of that beautiful crust.
Skipping the Browning Step: The browning of the oxtail and sautéing of the vegetables is crucial for flavor development. Please don’t skip it!
Not Adjusting Seasoning: Always taste and adjust before serving. Trust your tastes!

Frequently Asked Questions (FAQ)

Can I use different cuts of meat?
Absolutely! Short ribs or chuck stew meat can work well.

How do I know when the oxtail is done?
It’s done when the meat is tender and falls off the bone easily.

Can this dish be made in a slow cooker?
Yes! After browning everything, transfer it to a slow cooker and cook on low for 6-8 hours.

Cooking Tools You’ll Need

A heavy pot or Dutch oven (for browning and simmering).
A good knife (for chopping).
A sturdy cutting board.
A potato masher (for those creamy mashed potatoes).

Final Thoughts

Reflecting on this recipe always fills me with warmth and nostalgia. The process of making {braised oxtail stew} goes beyond just feeding the belly; it’s about creating experiences, sharing meals with loved ones, and embracing the little mishaps that often lead to the best stories.

So, if you decide to take on this dish, I’d love to hear about your experience! Did you add your twist? Did you face any kitchen disasters along the way? I invite you to share your stories and make this recipe your own.

And remember, if you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking!