Luscious Oxtail Stew

I love oxtail! With patience and love, you can transform this under appreciated cut of meat into a luxurious comfort food. This recipe is simple and the ingredients are economical. While it does takes a bit more time it is hands down the best version of oxtail I’ve had.

Oxtail Stew


  • 800g to 1kg of oxtail
  • Campbell Beef Stock
  • 1 can of diced tomatoes
  • 2 large carrots, diced
  • 2 medium yellow onions, diced
  • 4 cloves garlic, roughly chopped
  • 2 large bay leaves
  • 1 tablespoon light soya sauce
  • 2 tablespoon Chinese thick caramel sauce (available in most Asian grocery shops)
  • 1 tablespoon chicken stock powder
  • 2 tablespoon Japanese sesame dressing


  • Fill a large pot 3/4 way and bring to boil
  • Parboil the oxtail for 5 minutes before draining
  • Place oxtail in the pot and fill with enough beef stock to cover the oxtail
  • Bring to boil over medium heat then add the tomatoes, garlic, onions and carrots
  • Reduce to low heat and add the soya sauce, caramel sauce, chicken stock and sesame dressing
  • Leave to simmer until the meat falls away easily from the bone. It should take about 3 hours
  • When cool, remove the oxtail and strip the meat from the bones before setting aside
  • Remove the bay leave, use a blender (I prefer the handheld type) and blend the remainder of the sauce until it is smooth
  • If possible, cook the night before and leave overnight in the fridge. The flavors will really intensify. Just warm it up before serving
  • Serve with rice, pasta, bread or have it as a rich, delicious soup
  • Done!

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