Savory Oxtail Stew - Carolina Country

Savory Oxtail Stew With herbs and prunes

4.8/5 rating (6 votes)
Savory Oxtail Stew

Chilly winter days make us want to throw something hearty and comforting in a big ol’ pot and let it slowly simmer for hours, filling the house with the enticing smell of what’s to come. This stew is a bit spicy, subtly sweetened by the prunes, with many layers of flavor.


  • 3–4 pounds oxtail

  • 1 cup flour, seasoned with salt and pepper

  • Several tablespoons oil

  • 6 slices bacon

  • 2 large red onions, thinly sliced

  • 3 large carrots, peeled and cut into ¼-inch pieces

  • 2 large jalapeño peppers with seeds, chopped

  • About 1 dozen cloves garlic, roughly chopped

  • 3 tablespoons Worcestershire sauce

  • 1 cup dry sherry (or more broth)

  • 1 pound box pitted prunes

  • 3 bay leaves

  • 1 tablespoon each dried rosemary and thyme

  • 1 teaspoon cinnamon

  • 1 teaspoon cumin

  • 4 cups beef broth

  • Fresh parsley


  1. Dredge oxtail in flour and let stand about 15 minutes. Add oil to heavy skillet to about ¼-inch. Lightly brown oxtail over medium heat about 3 minutes on each side, making sure not to crowd while frying. Set aside.

  2. Dredge bacon in flour and fry in drippings; crumble and set aside.

  3. Sauté onions, carrots, jalapeños and garlic for about 5 minutes, stirring occasionally. Deglaze with Worcestershire and sherry.

  4. Add remaining ingredients (except parsley) and bring to a boil. Reduce to low, cover and simmer about 2 hours or until tender, stirring occasionally.

  5. Garnish with crumbled bacon and parsley.

What is oxtail?

This is the culinary name given to the tail of a cow. In the “old days,” it was from an ox, hence the name.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

Rate this recipe

4.8/5 rating (6 votes)

Share this recipe

Leave a comment

You are commenting as guest.

More Main Courses

Like this?

Share it with others