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Food for Thought: Braised Oxtail Stew

By Courtesy of Saint Peter’s University, Jersey City, NJ


Fall is the perfect time to warm up to hearty stews like this braised oxtail soup that is perfect for game day and every day.

½ cup all purpose flour
1 Tbsp. sweet paprika
1 tsp. salt
½ tsp. freshly ground pepper
6 lbs. lean oxtails, cut into 1-inch pieces
¼ cup olive oil
3 cups beef stock
¾ cup red wine
2 28-oz. cans of plum tomatoes
1 large onion, diced
3 ribs celery, diced
8 fresh thyme sprigs
3 scallions, chopped
2 large carrots, peeled and cut into ½-inch rounds
2 bay leaves
2 cloves garlic, minced
1 Tbsp. Worcestershire sauce
¼ cup fresh parsley, chopped (for garnish)

To prepare:
1. Wash and pat dry the oxtails.
2. Mix together the flour, paprika, salt and pepper. Then dredge the oxtail pieces in the flour mixture, shaking off the excess.
3. In a large skillet, over medium high heat, heat the oil. Working in batches and being careful not to crowd the skillet, brown the oxtails on all sides. Transfer the oxtails to a large dutch oven or soup pot.
4. In the same skillet, add the onions, celery, garlic and thyme and sauté until the onions are tender and begin to brown (about 5 minutes).
5. Stir in the plum tomatoes.
6. Add the red wine to deglaze the pan and stir up all the browned bits on the bottom of the pan.
7. Add this mixture to the oxtail meat in the dutch oven.
8. Add the beef stock and bay leaves to the skillet and bring to a boil for 5 minutes.
9. Add this mixture to the dutch oven. Gently stir all ingredients that are in the dutch oven and simmer, partially covered, for 2½ hours.
10. Add the scallions, carrots and Worcestershire sauce and continue to cook for 30 minutes or until the oxtails are very tender and the meat is falling off the bones.
11. Season to taste with salt and pepper and sprinkle with the fresh parsley to serve. (Serve over white rice if desired.)

Serves approximately 6

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Saint Peters University
Jersey City, NJ
(201) 761.7414