Oxtails and Rice

What I Like About This Recipe

• This is real comfort food, slow-cooked and deeply flavorful.
• You won’t need any fancy ingredients, just simple pantry staples.
• It can’t be matched for flavor. The oxtails create a rich, beefy broth.
• It’s really great for Sunday dinner. Hearty, warm, and satisfying.

Ingredient and Equipment Notes

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You’ll need a large, heavy bottomed Dutch oven or a large stockpot for this recipe. 

Don’t be intimidated by the lengthy ingredient list in the recipe card. Most of them are simple, everyday pantry items. In fact, I’d be surprised if you didn’t have all of them on hand right now, minus the oxtail.

• Oxtails — You should be able to find these in any grocery store’s meat counter. If you don’t see them, ask the butcher. I’m pretty sure they’ll have them on hand.
• Beef Broth — You can use canned, boxed, bouillon cubes, or your own homemade.
• Diced Tomatoes — I use canned for convenience. You can certainly use fresh.
• Flour — Plain, all-purpose, nothing fancy flour.
• Herbs — Note that you can substitute fresh herbs for any of the dried herbs called for in the recipe. The rule of thumb is to always use 1/3 as much dried as fresh.

How to Make Southern Oxtail Stew

1. Season the oxtails generously with salt and pepper. Don’t hold back on the seasoning. This is the initial layer of flavor, and it really matters.
2. Heat the olive oil in a heavy-bottomed pot over medium heat. A Dutch oven works perfectly.
3. Take your time to brown the oxtails nicely on all sides. The browning builds a depth of flavor you can’t get any other way. Once completely browned, set them aside.

4. To the same pot, add the beef broth, garlic cloves, basil, oregano, bay leaves, and the canned tomatoes with their juice. Give it a stir and make sure to scrape the bottom of the pot to loosen up all those flavorful bits.
5. Return the oxtails and any juices back to the pot.
6. Bring everything to a boil, then reduce the heat to maintain a steady slow simmer. Cover and cook for about 2½ hours.

7. After the long simmering time, add the onion, potatoes, and carrots to the pot.
8. Continue cooking for another 30 to 40 minutes, or until the vegetables are tender. Then, use a slotted spoon to remove the oxtails and vegetables and set them aside.

9. In a small bowl, mix the butter and flour together until smooth.
10. Raise the heat a bit and whisk the butter-flour mixture into the broth, one spoonful at a time. Let it simmer for a few minutes, then taste and adjust the salt if needed.
11. Return the oxtails to the pot, turning them gently in the thickened broth. Serve the oxtails and vegetables over hot, steamed rice with the rich sauce spooned over the top.

Recipe Success Tips

• Brown the oxtails well. This step builds rich flavor and shouldn’t be rushed. Let each side get a nice, deep sear.
• Keep the heat low and steady. A gentle simmer helps break down the meat until it’s fall-apart tender. A rapid boil can make it tough.
• Taste before serving. After a long simmer, the flavor should be rich and savory. Add a pinch of salt at the end if it still needs it.
• Stick with sturdy vegetables. If you need to swap out the potatoes, use something like turnips or rutabagas (you may need to shorten their cooking time).
• Want a little heat? Add some red pepper flakes or a chopped jalapeño.
• Use what you have. Fresh herbs work just fine. Remember to triple the amount you’d use for dried.
• Add depth with wine. A splash of dry red wine in the broth gives the stew extra richness.

What to Serve with Oxtail Stew

This oxtail recipe, with its tender, fall-off-the-bone meat, and flavorful gravy, will leave you with a beautifully warm and contented feeling; you really don’t need much to make it into a full meal. I’d suggest steamed or roasted asparagus, fresh peas or butter beans and, perhaps, hot rolls or bread with butter.

Keep the dessert light as well with something like my light and fluffy Angel Cake with strawberries or a fancy “you outdid yourself” style dessert like my Pavlova with Lemon Curd and Fresh Berries.

Storing and Reheating Leftovers

If you have any leftovers, you can store them both in the refrigerator for up to 4 days. I do recommend keeping the stew and the rice in separate containers and reheating them separately to prevent overcooking the rice.

You may not want to freeze this recipe. Not only do potatoes tend to freeze poorly, but the thickening agent (flour and butter) may also separate while freezing. I would skip the freezer for this recipe.

To reheat, place it in a saucepan on the stove over medium-high heat until it comes up to temperature. For the rice, place it in a pot, add a few tablespoons of water, break up any clumps you see, and seal with a tight lid. Heat on medium-low, checking frequently to make sure the rice isn’t sticking to the pan.

More Popular Stew Recipes

• If you enjoy bold flavors with a Southwestern influence, my Slow Cooker Southwestern Pork Stew brings together tender pork, potatoes, and salsa verde for a satisfying, hands-off meal.
• For a lighter option, try this Quick and Easy Seafood Stew featuring shrimp and cod in a tomato-based broth that comes together in about 35 minutes.
• For something traditional and cozy, my Classic Irish Stew is loaded with meat, vegetables, and a rich broth. It’s just as good for chilly evenings as it is for St. Patrick’s Day.
• And if garlic is your love language, Garlicky Beef Stew is packed with onions and an entire head of garlic for a deeply flavorful, hearty dish.
• Mexican Beef Stew
• Slow Braised Pork Rib Ragu

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Oxtails and Rice

Hearty Southern oxtails and rice slow cooked with veggies in rich broth, an old-fashioned oxtail stew recipe perfect for Sunday supper.

4.73 from 65 votes

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Course: Main Dishes, Soups and Stews

Cuisine: Southern, Vintage

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Total Time: 3 hours hours 40 minutes minutes

Servings: 4 servings

Calories: 1273kcal

Author: Lana Stuart

Ingredients

• ▢ 3 pounds beef oxtails
• ▢ Kosher salt
• ▢ black pepper
• ▢ 2 tablespoons olive oil
• ▢ 3 cups beef broth
• ▢ 4 cloves garlic peeled
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried oregano
• ▢ 2 bay leaves
• ▢ 14.5 ounces canned diced tomatoes
• ▢ 1 large yellow onion peeled and quartered
• ▢ 8 small potatoes halved
• ▢ 4 medium carrots cut into chunks
• ▢ 1 tablespoon butter room temperature
• ▢ 1 tablespoon flour
• ▢ Steamed rice for serving

Instructions

• Season the oxtails liberally with salt and pepper.
  3 pounds beef oxtails, Kosher salt, black pepper
• Heat the olive oil over medium heat in a heavy bottomed pan.
  2 tablespoons olive oil
• Brown the oxtails and set aside.
• To the pan, add the beef broth, garlic cloves, basil, oregano, bay leaves, and diced tomatoes with their juice.
  3 cups beef broth, 4 cloves garlic, 1 teaspoon dried basil, 1 teaspoon dried oregano, 2 bay leaves, 14.5 ounces canned diced tomatoes
• Return the oxtails along with any accumulated juices to the pan.
• Bring to a boil, then reduce the heat to maintain a steady simmer. Cover and cook for 2 1/2 hours.
• Add the onion, potatoes, and carrots to the pan and continue cooking for an additional 30-40 minutes or until the vegetables are tender.
  1 large yellow onion, 8 small potatoes, 4 medium carrots
• Use a slotted spoon to remove the vegetables and oxtails from the pan. Set them aside in a bowl.
• In a separate small bowl, combine the butter and flour to create a smooth mixture.
  1 tablespoon butter
• Increase the heat to medium and whisk the butter-flour mixture into the broth a spoonful at a time. Taste for seasoning and add salt if needed.
  1 tablespoon flour
• Return the oxtails to the thickened broth turning them to coat. Serve the vegetables and oxtails with sauce over hot, steamed rice.
  Steamed rice for serving

Notes

• While it’s not absolutely necessary to brown the oxtails before stewing them, it is highly recommended. Browning meat results in caramelization which greatly enhances the flavor of the finished stew. It also produces a beautiful color in the finished recipe.
• Store the stew and rice in separate containers in the refrigerator for up to 4 days.
• To reheat the stew, place it in a saucepan on the stove over medium-high heat until it comes up to temperature. For the rice, place it in a pot, add a few tablespoons of water, break up any clumps you see and seal with a tight lid. Heat on medium-low, and make sure you check often to avoid the rice sticking to the pan.

Nutrition Information

Nutrition Facts

Oxtails and Rice

Amount Per Serving (1 )

Calories 1273 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 20g125%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 22g

Cholesterol 382mg127%

Sodium 1571mg68%

Potassium 2347mg67%

Carbohydrates 90g30%

Fiber 13g54%

Sugar 10g11%

Protein 118g236%

Vitamin A 10421IU208%

Vitamin C 100mg121%

Calcium 209mg21%

Iron 19mg106%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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