Hearty Stewed Oxtail and Vegetables

Meats and fats according to ancient food and healing medicine, are considered “builders.”

That means they have a greater capacity to build and strengthen the body, as opposed to fruits and veggies which have a propensity toward cleansing and clearing the system.

Traditionally, in many cultures around the world, heavier and fattier meats were eaten more frequently during the winter months and/or in colder environments to provide deep nutrition and warmth to the body.

It’s one of the reasons why I really enjoy a Hearty Oxtail Stew during the cold winter months where I live in the Northeastern United States.

But, you would NOT find me eating this dish on a hot and humid summer day. During the summer season, I prefer more cooling foods like Watermelon Cucumber and Feta Salad.

Oxtail is rich in collagen and protein for the body’s growth and repair. It’s also very high in fat which gives it a succulent mouthfeel.

The oxtail meat is easier to digest when it’s slow-cooked to break down the connective tissue. Slow cooking also makes it much more delicious.

This recipe takes a little bit of time, but it’s lip-smackingly good and totally worth it.

Have you tried oxtail?

Hearty Stewed Oxtail and Vegetables
Prep time
Cook time
Total time
Recipe type: Food is Medicine
Cuisine: Health Coach Cooking
Serves: 4 servings
  • 1 tablespoon beef tallow or other fat (can use olive oil)
  • 1 whole oxtail, cut into segments
  • 3 new or yukon potatoes, chopped into chunks
  • 2-3 carrots, washed and chopped
  • 3 stalks celery, cut into large chunks
  • 1 medium-sized onion, peeled and chopped
  • 1 (15 ounce) can diced tomatoes
  • 2 cups beef broth
  • ½ cup red wine
  • 1 tablespoon shoyu soy sauce or Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 tsp.salt
  • ½ tsp. freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  1. Heat oil/fat in a large skillet over medium-high heat.
  2. Season oxtail with salt and pepper.
  3. Sear oxtail for 3-4 minutes on each side.
  4. Transfer oxtail to a slow cooker with onion, celery, tomato sauce, beef broth, red wine, soy sauce, thyme, paprika and salt.
  5. Cook on high for 3 hours or low for 6 hours.
  6. Add potatoes and carrots, reseal and cook an additional 40 minutes.
  7. Garnish with fresh parsley.