If you've never cooked with oxtail, this is a wonderful place to start! This Vietnamese-inspired stew combines the rich flavour of our grassfed, grass-finished oxtail with fragrant lemongrass, ginger, star anise, and warming spices.
Slow cooking transforms oxtail into incredibly tender beef, while the bones and natural collagen create a beautifully rich, silky broth. Traditionally enjoyed with a crusty baguette or rice noodles, it's the perfect comforting meal for a chilly winter evening.
Prep Time: 25 minutes
Cook Time: 3–4 hours
Serves: 4–6
Ingredients
3 lbs Burke Creek Ranch grassfed, grass-finished oxtail
2 tbsp neutral cooking oil
1 large onion, sliced
4 cloves garlic, minced
2 tbsp fresh ginger, grated
2 stalks lemongrass, trimmed, bruised and cut into large pieces
2 tbsp tomato paste
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
2 tsp Chinese five-spice powder
1 tsp paprika
2 whole star anise
1 cinnamon stick
4 cups beef stock
1 cup water, plus more as needed
4 large carrots, cut into thick pieces
Salt and pepper to taste
For Serving:
Fresh cilantro and Thai basil
Lime wedges
Sliced fresh chilies (optional)
Crusty French baguette or rice noodles
Instructions
1. Brown the oxtail
Pat the oxtail dry and season lightly with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown the oxtail on all sides, working in batches if necessary. Remove and set aside.
2. Build the flavour
Reduce heat to medium. Add the onion and cook for 3–4 minutes until softened. Stir in garlic, ginger, lemongrass, tomato paste, five-spice powder, and paprika. Cook for another minute until fragrant.
3. Slow simmer
Return the oxtail to the pot. Add fish sauce, soy sauce, brown sugar, star anise, cinnamon stick, beef stock, and water. Bring to a gentle simmer, cover, and cook over low heat for approximately 2½–3 hours, stirring occasionally. Add a little water if needed to keep the meat mostly submerged.
4. Add the carrots
Add carrots and continue simmering for another 45–60 minutes, until the oxtail is fall-off-the-bone tender and the carrots are soft. Skim excess fat from the surface and adjust seasoning to taste. Remove the lemongrass, star anise, and cinnamon stick before serving.
5. Serve and enjoy!
Ladle the rich stew into bowls and garnish with fresh cilantro, Thai basil, and a squeeze of lime. Serve with a crusty baguette for dipping into the fragrant broth, or over rice noodles for a heartier meal.
A Little Tip from the Ranch
Oxtail is one of those traditional cuts that truly rewards slow cooking. Its natural collagen breaks down over time, giving the broth a wonderful richness and silky texture that's difficult to achieve with other cuts.
Even better the next day! Make this stew a day ahead and refrigerate overnight. The flavours will deepen, and you can easily remove any excess fat from the surface before reheating.