Summertime Braised Oxtail Stew
Learn how to make this summertime braised oxtail stew with white wine, veggie stock, and fresh herbs for a fork‑tender, bright take on classic oxtail stew.
Summertime Braised Oxtail Stew
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Category
Main Dish
Cuisine
American
Author:
This recipe comes to us from Chuck Matto, the Bay Area pitmaster behind Chuck’s Flavor Train and a friend of Montana Knife Company.
Servings
6
Prep Time
10 minutes
Cook Time
5 hours
Calories
550
Oxtails are one of my all-time favorite dishes, but traditional oxtail stew recipes feel heavy, especially in the summer months. I swapped in white wine and veggie stock for a lighter braising liquid perfect for warm-weather eating. The result is a summer braised oxtail stew as rich and fork-tender as the classic, without weighing you down.
This oxtail stew recipe starts on the smoker to build a deep, smoky bark before moving to a Dutch oven for a long, slow braise. Fresh herbs, mushrooms, and a white wine base give these braised oxtails a bright, clean flavor you won’t find in traditional recipes.
Ingredients
This oxtail stew recipe calls for fresh vegetables, white wine, and a handful of pantry staples:
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3–4 lbs. oxtails
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4 Tbsp. your favorite beef rub
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2 cups Chardonnay (plus up to 1 cup more as needed)
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2 cups homemade veggie stock (plus up to 1 cup more as needed)
- 1 leek, sliced with a sharp kitchen knife
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2 stalks celery, sliced
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8 cloves garlic, chopped
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1 cup rough-cut baby carrots
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1 lb. brown mushrooms
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Olive oil (I like Graza)
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Fresh rosemary
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Fresh thyme
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Salt and pepper to taste
Directions
Follow these five steps for perfectly braised oxtails with a light, summery broth:
Season the oxtails for stew
Season the oxtails generously on all sides with four tablespoons of your favorite beef rub. Let them sit at room temperature for about 10 minutes so the seasoning adheres to the surface.
Smoke the oxtails to build flavor
Place the seasoned oxtails on your smoker at 250°F. Smoke for two hours or until a dark, flavorful bark forms on the outside of the oxtails. This step adds a layer of depth to the braised oxtail stew you can’t get from braising alone.
Build the oxtail stew braising liquid
Once the bark sets on your oxtails, start the braising liquid. Place a Dutch oven over the coals (or on your stove) and coat the bottom with olive oil.
Add the sliced leeks, celery, carrots, garlic, and mushrooms. Sauté for two to three minutes until the vegetables soften.
Pour in two cups of Chardonnay and two cups of veggie stock. Bring the liquid to a simmer and stir to combine.
Braise the oxtails until fork-tender
Transfer the smoked oxtails into the Dutch oven. Add more wine or veggie stock as needed to keep the oxtails partially submerged. Toss in the fresh thyme and rosemary, then season to taste with salt and pepper.
- Cover and cook for two to three hours at a steady simmer. The braised oxtails are finished when the meat pulls away from the bone with a fork. If they’re not quite there, keep cooking and check every 30 minutes.
Reduce and serve your oxtail stew
Remove the tender oxtails from the braising liquid and set aside. Crank the heat to high and let the broth reduce until it thickens into a rich, concentrated sauce.
- Serve the braised oxtails over white rice, cauliflower mash, mashed potatoes, or grits. Garnish with fresh parsley and use a sharp, clean knife to trim any herbs for the plate.
Recipe Note
Pitmaster Secrets for Amazing Braised Oxtails
Get the most out of your oxtail stew recipe with these tips:
Don’t skip the smoke. Two hours on the smoker creates a bark that infuses the entire braising liquid with smokiness. Braising alone won’t give you that same depth.
Use Chardonnay or another dry white wine. Sweet wines throw off the balance of the broth. A dry white keeps the summer braised oxtail stew light and clean.
Sub chicken stock for veggie stock if you prefer. Both work well in this oxtail stew recipe. Chicken stock adds a slightly richer body to the braising liquid.
Let the oxtails rest in their juices before serving. This step lets the meat reabsorb moisture and intensifies the flavor of every bite.
Keep your knife sharp for prep work. Leeks, celery, mushrooms, and garlic all go faster and safer with a properly maintained blade.
Reduce the broth aggressively at the end. A thin broth won’t cling to the oxtails or the rice. Cook it down until it coats the back of a spoon.
This summer braised oxtail stew swaps heavy red wine for bright Chardonnay and fresh veggie stock, giving you all the richness of classic braised oxtails without the heaviness. It’s one of the best oxtail stew recipes for warm-weather cooking, and the smoker adds a layer of flavor that takes it over the top. Give this summer oxtail stew a try at your next backyard cookout.
