Sherry Oxtail Stew

Featured On: Dera | Food & Recipes

Total Time: 4 Hrs

Dairy Free
Dinner
One Pot
Sherry Cooking Wine Holland House® Sherry Cooking Wine

About this recipe

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Prep Time: 20 Min

Cook Time: 3 Hrs 30 Min

Yield: 6 - 8 servings

Ingredients

  • 3–4 lbs oxtail
  • ¼–⅓ cup Holland House® Sherry Cooking Wine
  • 2 tbsp neutral oil
  • 2 tbsp brown sugar
  • 2 cups beef broth
  • 4–6 cups water (combined with reserved marinade, as needed)
  • 1 tbsp browning sauce
  • 2 tbsp ketchup
  • 1 (15 oz) can butter beans, drained and rinsed

Oxtail Seasoning Ingredients:

  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 5 garlic cloves, minced
  • ½ cup sofrito
  • 2 green onions, sliced
  • 6–8 sprigs fresh thyme
  • 2 bay leaves
  • 1 habanero or Scotch bonnet (optional)

Directions

  1. Combine the marinade ingredients and season the oxtail until evenly coated. Cover and refrigerate for at least 3 hours, or overnight for best flavor. Reserve any remaining marinade.
  2. Heat the oil in a large Dutch oven over medium-high heat. Add the brown sugar and let it caramelize until deep amber. Sear the oxtail in batches until browned on all sides, then remove and set aside.
  3. Deglaze the pot with Holland House® Sherry Cooking Wine, scraping up any browned bits. Add the onion, bell peppers, garlic, and sofrito, cooking for about 5 minutes until softened.
  4. Return the oxtail to the pot. Add the reserved marinade, beef broth, water, browning sauce, thyme, bay leaves, green onions, and habanero (if using). Bring to a simmer, cover, and cook on low for 3½–4 hours, or until the oxtail is fork-tender.
  5. During the final 30 minutes, stir in the ketchup and butter beans. Simmer uncovered if needed until the sauce is rich and glossy.
  6. Serve hot with steamed white rice or rice and peas.

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