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20171202 Oxtail Stew

Oxtail Stew


    • 2-3 lbs Oxtail
    • 1 1/2 tsp Salt
    • 1 tsp Black Pepper
    • 3 Tbsp Curry Powder
    • 2 Cloves Garlic
    • 2 Tbsp Cooking Oil
    • 2 Medium Onions, sliced
    • 1 tsp Dried Thyme (or 1 Tbsp Fresh Thyme Leaves)
    • 1 Tbsp Hot Pepper Sauce
    • 2 Tbsp Tomato Ketchup
    • 1 tsp Worcestershire Sauce
    • 3 Cups Water
    • 1 Can Lima Beans (also known as Butter Beans or Broad Beans), drain and set aside liquid (substituted with White Kidney Beans)

Opitional Flavouring:

    • Soy Sauce
    • Brown Sugar
    • Liquid Smoke
    • Browning Caramel



  1. Season oxtail with salt, black pepper, 2 Tbsp curry powder and garlic.

  2. Place sliced onions on top, cover and place in refrigerator overnight or for at least for 2 hours before cooking.

  3. While heating oil in heavy saucepan remove onions from top of meat.

  4. Add oxtail to the sauce pan and sear to seal in juice.

  5. Add 1 cup of water, thyme and onion; stir. Stir in hot pepper sauce, tomato ketchup and Worcestershire sauce; cook for 5 minutes.

  6. Add 1 Tbsp curry powder; stir. Add 2 cups of water (enough water to just cover meat); cover and simmer until meat is tender (2 to 2 1/2 hours). TIP: The meat should be tender it's falling off the bone.

  7. Add lima beans (with half their liquid) to the cooked meat and stir.

  8. Raise heat and bring to a rapid boil until gravy thickens, stirring at intervals so that no sticking or burning occurs. Remove from heat.

Serve with rice.


Posted: 2017-02-12