Oxtail Stew with Mixed Vegetables

Oxtail is one of those cuts that rewards patience. It’s bony, gelatinous, and stubborn, but two and a half hours in a covered pot turns it into spoon-tender meat with a broth thick enough to coat a potato.

The technique is straightforward. Brown the oxtails hard in a little oil so the surface caramelizes, then dump the oil. That brown fat carries off-flavors you don’t want sitting in your stew. Add seasoning and just enough water to cover the meat, then let it bubble gently for hours.

The frozen mixed vegetables go in near the end. Adding them earlier turns the carrots and peas into mush. Half an hour to an hour at a simmer is plenty for them to heat through and pick up the meaty broth without breaking down.

Kitchen Tips

• Brown the oxtails in batches if your pan is crowded. Crowding steams the meat instead of searing it and you’ll lose the deep flavor that defines the broth.
• Skim fat off the surface during the long simmer. Oxtail releases a lot of rendered fat and skimming gives you a cleaner-tasting stew.
• Test for doneness by twisting a piece with a fork. The meat should pull away from the bone with no resistance.
• Make it a day ahead if possible. Oxtail stew tastes even better after the flavors meld overnight in the fridge.

Variations

• Swap the seasoning packet for fresh aromatics: an onion, garlic, bay leaf, and a splash of red wine for a from-scratch version.
• Add a tablespoon of tomato paste with the seasoning for a deeper, richer broth.
• Stir in a handful of fresh thyme or rosemary during the last 15 minutes for an herb-forward finish.