Hearty Oxtail Stew Recipe

A rich, flavorful stew made with tender oxtail slow-cooked in a blend of herbs, vegetables, and spices.

Nutrictional Value

This dish is packed with protein and collagen from the oxtail, which supports joint and skin health. The vegetables add fiber, vitamins, and antioxidants, making it both hearty and nourishing.

Ingredents

1 kg oxtail
1 large onion, chopped
1 bell pepper, chopped
3-4 sage leaves
1 sprig of rosemary
4 tbsp tomato paste
2 carrots, chopped
1 tsp cayenne pepper
1 tsp paprika
1 tsp Italian herbs mix
2 tbsp red pepper pesto
1 tbsp honey
1 tbsp soy sauce
Fresh chillies, chopped (to taste)
1 large tomato, chopped
3 stock cubes
Salt (to taste)
2-3 bay leaves
Vegetable oil (for frying)

Directions

Step 1

In a large pot, season the oxtail with cayenne pepper, paprika, and salt. Add oil and fry the oxtail until browned on all sides, allowing the spices to infuse into the meat. Remove the oxtail and set it aside.

Step 2

Place the browned oxtail in a pressure cooker. Add some water, the bay leaves, and three stock cubes. Cook for about 45 minutes until the oxtail is tender.

Step 3

Add the onion, bell pepper, carrots, tomato, sage leaves, rosemary, and a bit of water in a blender. Blend until smooth.

Step 4

Add the red pepper pesto to the same pot where you fried the oxtail. Cook over medium heat, stirring frequently, until it thickens and becomes more concentrated.

Step 5

Pour the blended vegetable mixture into the pot with the pesto and stir well. Add the tomato paste, honey, soy sauce, and chopped chillies. Stir and cook for a few minutes to let the flavours meld.

Step 6

Once the pressure cooker has finished, carefully release the pressure and add the oxtail to the pot with the sauce. Simmer everything together for 15 minutes to let the flavours combine. Adjust salt and seasoning to taste.

Step 7

If desired, garnish with fresh rosemary or sage. Serve hot with your sides, such as rice, mashed potatoes, or crusty bread.