The easiest oxtail stew recipe

Описание: Oxtail stew (serves 4–6)
Ingredients
1.8–2.2 kg oxtail, trimmed
2 tsp salt + 1 tsp black pepper
2–3 tbsp oil
2 onions, diced
3–4 garlic cloves, minced
2 tbsp tomato purée
2 carrots, chopped
2 celery sticks, chopped (optional)
2 tsp thyme (fresh or dried)
2 bay leaves
1–2 tsp allspice (optional but amazing)
1 tbsp Worcestershire sauce
500 ml beef stock
300–500 ml water (top up as needed)
250 ml red wine or 2 tbsp balsamic + extra stock (optional)
1 tbsp brown sugar or honey (optional, for gloss)
1–2 tbsp flour (optional, to thicken)
To finish: splash of vinegar or lime, chopped parsley/spring onion
Method
Season & brown: Pat oxtail dry. Season with salt + pepper. Heat oil in a heavy pot and brown well in batches (this is the flavour). Remove.
Build base: In the same pot, sauté onions 6–8 mins until soft. Add garlic 1 min. Stir in tomato purée 1–2 mins.
Thicken (optional): Sprinkle flour in and cook 1 min (or skip and reduce later).
Braise: Add carrots/celery, thyme, bay, allspice, Worcestershire. Add stock + wine (or stock). Return oxtail + any juices. Liquid should just cover.
Cook low and slow: Lid on, gentle simmer 3–4 hours (or 160°C oven 3–3.5 hours), turning occasionally, topping up water if needed.
Finish: When the meat is falling off the bone, remove lid and reduce 15–25 mins to get it glossy. Taste and adjust salt/pepper. Add a tiny splash vinegar/lime to wake it up. Skim excess fat if needed.
Serve with: rice & peas, white rice, mash, buttered cabbage, or hard dough bread.
Speed option: Pressure cooker/Instant Pot: brown first, then 45–55 mins high pressure, natural release 15 mins, then reduce on sauté.
Crunchy coleslaw (goes perfect with oxtail)
Ingredients
1/2 white cabbage (or mix white + red), shredded
2 carrots, grated or matchsticked
1/2 red onion, very thinly sliced
2 tbsp chopped parsley (optional)
Creamy dressing
4 tbsp mayo
2 tbsp Greek yoghurt (or sour cream)
1 tbsp apple cider vinegar (or lemon juice)
1 tsp Dijon mustard (optional)
1–2 tsp sugar or honey
Salt + lots of black pepper
Method
Toss cabbage, carrot, onion with a pinch of salt, let sit 10 mins, then squeeze out excess water (keeps it crunchy).
Mix dressing. Combine and rest 15–30 mins (or overnight for softer slaw).
Spicy/Jamaican twist (optional):
Add 1 finely chopped scotch bonnet (or a little hot sauce) + 1/2 tsp allspice + squeeze of lime.
If you tell me whether you want classic British, Jamaican-style, or sweet-and-sticky oxtail, I’ll tune the flavours exactly.