Smothered Oxtail Stew with Caramelized Onions and Collard Greens

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A rich Southern-style oxtail stew slow-cooked with caramelized onions and tender collard greens, perfect for a comforting soul food meal. This southern-inspired beef ready in about 215 minutes pairs pounds oxtail, olive oil, medium, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds oxtail
• 3 tbsp olive oil
• 2 medium, sliced yellow onion
• 4 minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bunch, chopped collard greens
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1 cup water

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Brown 2 pounds of oxtail pieces for about 5 minutes per side until deep golden; remove and set aside.
2. Step 2: In the same pot, add 2 medium sliced yellow onions and 4 minced garlic cloves, sauté over medium heat for 10 minutes until onions are caramelized and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then add 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Return oxtail to the pot.
4. Step 4: Bring to a boil, reduce heat to low, cover, and simmer for 3 hours until oxtail is tender and meat falls off the bone.
5. Step 5: Meanwhile, in a separate skillet, sauté 1 bunch chopped collard greens with 1 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp brown sugar, and 1 cup water over medium heat for 15 minutes until greens are tender but bright green.
6. Step 6: Serve the smothered oxtail stew hot over the collard greens, spooning plenty of the rich sauce over the meat and greens.