Braised Wagyu Oxtail Stew

Here's a recipe for cooking Wagyu oxtail:

Recipe: Braised Wagyu Oxtail Stew


  • 2 lbs Wagyu oxtail
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • Fresh herbs (such as thyme, rosemary, or parsley) for garnish


  1. Preheat your oven to 325°F (160°C).
  2. Season the Wagyu oxtail generously with salt and pepper.
  3. Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
  4. Sear the oxtail pieces on all sides until browned, working in batches if necessary. Remove and set aside.
  5. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender and aromatic.
  6. Return the seared oxtail to the pot and add the beef broth, red wine, tomato paste, and bay leaf. Stir to combine.
  7. Cover the pot with a lid and transfer it to the preheated oven. Let it braise for about 3 to 4 hours, or until the oxtail is tender and easily falls off the bone.
  8. Once cooked, remove the pot from the oven and skim off any excess fat from the surface.
  9. Serve the Wagyu oxtail stew hot, garnished with fresh herbs of your choice.
  10. Enjoy the succulent and flavorful Wagyu oxtail stew with your favorite side dishes or over a bed of mashed potatoes or rice.

This recipe results in a rich and comforting Wagyu oxtail stew with tender meat that has been slow-cooked to perfection. The oxtail is seared to enhance its flavors, then braised in a combination of beef broth, red wine, and aromatic vegetables. The long cooking time allows the collagen in the oxtail to break down, resulting in a luscious and gelatinous texture. The stew is hearty and full of depth, making it a perfect dish for colder months or when you're craving a comforting meal. Garnish with fresh herbs for an extra touch of freshness and serve with crusty bread to soak up all the flavorful broth.