January Recipe of the Month

January 4, 2026

Oxtail Stew

When winter calls for slow, comforting meals, this braised oxtail recipe delivers rich flavor with minimal effort. Cooked low and slow in red wine and beef broth, the oxtail becomes incredibly tender while creating a deep, hearty sauce that’s perfect for cold days. It’s a classic, no-rush meal that fills the kitchen with warmth and brings everyone to the table, best served over mashed potatoes and enjoyed one cozy bite at a time.

Ingredients

• 2 ½ lbs. Of Oxtail
• 1 Cup of Red Wine
• ½ Cup finely diced Carrots
• ½ Cup finely diced Celery
• ½ Cup finely diced Onions
• 2 tbsp. Of Tomato Paste
• 1 container of Beef Broth
• 2 Bay Leaves
• Kinders Seasoning
• 2 stalks of chunked Celery
• 2 chunked Carrots
• 2 tbsp. of Flour
• Olive Oil

Instructions

1. Preheat oven to 350℉
2. Trim excess fat from the Oxtail and season with your preferred Kinders Seasoning.
3. On the stove on medium heat, add some olive oil and slightly brown the oxtail. After browning, remove from the pot.
4. Add diced vegetables to the pot. After slightly browning, add tomato paste, flour, and a little more oil.
5. After 2 minutes, add wine and scrape down the pot for another 2 minutes.
6. Add oxtail back to the pot and fill with broth to just cover the meat. Add in bay leaves and cover with a lid.
7. Put the pot in the oven for 2 hours. After 2 hours, add the rest of the beef broth and the chunked vegetables. Let it cook in the oven for 1 more hour.
8. When done, you can debone the oxtail or leave it on the bone.
9. Serve with mashed potatoes.