Trinidadian Oxtail Stew

Oxtails, a historically inexpensive cut of beef, are making a resurgence, and Osei “Picky” Blackett, chef/owner of Arapita in Brooklyn, is part of the push. “I just love oxtail. I love the fattiness of it”, says Blackett, “I love the excess.”  And that comes through in his rich and intensely savory Trinidadian Oxtail Stew.

The richness that comes from the browning technique Blackett uses and the slow braise that tenderizes the oxtails is surprisingly easy to pull off. And if that isn’t enough, this recipe also offers flexibility in how you serve it. The oxtails can come to the table as this stew, served right on the bones. Or you can pull the meat from the bones and use the slow-cooked braising liquid for a velvety sauce for Oxtail Noodles. And for a flaky oxtail-filled hand pie, tuck the pulled meat along with melty cheese into prepared dough rounds for golden fried Oxtail Cheesesteak Empanadas.

Notes from the Food & Wine Test Kitchen

Adding a little sugar makes it easier to caramelize and brown the oxtails before braising them and adds deep flavor to the stew. This technique is commonly used in Caribbean and African cuisines, particularly in dishes like braised or stewed oxtails.

Trim any excess fat from the edges of the oxtails before you begin cooking, and skim off the rendered fat as the stew cooks. While it’s typically fine to wait until after a stew or soup has cooked to skim off fat, since the braising liquid in this stew is thicker, skimming periodically is best in order to prevent the fat from emulsifying back into the stew.

Suggested pairing

Serve this stew with a fruity and peppery red, such as Gramercy Cellars’ The Bowery Lower East.

Make ahead

Allow the stew to cool completely to room temperature before storing it in an airtight container in the refrigerator for up to three days, or freeze it for up to three months.