Oxtail Basil Stew

5.0 from 1 vote

There are some recipes that don’t come from cookbooks or cooking classes. They come from watching, listening, and slowly learning by being close to the people who cooked before us. This Oxtail Basil Stew is one of those recipes for me.

I grew up seeing this stew simmer quietly on the stove, usually on weekends or special family days. The pot stayed there for hours, filling the house with a deep, meaty smell mixed with herbs. It wasn’t fancy food. It was patient food. The kind that teaches you to slow down.

This Oxtail Basil Stew is simple, comforting, and deeply rooted in home cooking traditions. It’s made with tender oxtail, sweet basil, and a gentle broth that tastes richer the longer it cooks. It’s the kind of dish you eat slowly, with rice, noodles, or even bread, letting the warmth settle in.

Why You’ll Love This Soup

This stew is calm food. It doesn’t shout. It doesn’t rush. It gives you time.

You’ll love how tender the oxtail becomes after simmering. The meat almost slides off the bone, soft and full of flavor. The broth is light but deep, not heavy, and easy to sip.

Sweet basil adds a gentle fragrance at the end. It doesn’t overpower anything. It just lifts the stew, making it smell fresh and familiar at the same time.

This recipe is also forgiving. You don’t need perfect knife skills or special tools. If something cooks a little longer, it only gets better.

My Personal Experience With This Stew

I learned this recipe by standing next to the stove, not by reading measurements. Elders would say things like, “Wait until it smells right,” or “Add basil at the end so it stays happy.” That’s how cooking was taught.

Green papaya was always added when we had it. Not everyone talks about this, but it’s important. Green papaya helps soften the oxtail faster, and it gently sweetens the broth. It’s a quiet trick passed down through generations.

Even now, when I make this stew in my own kitchen, the sound of the pot bubbling brings back those memories. I taste it slowly, adjust gently, and let it finish in its own time.

Easy-to-Find Ingredients

This recipe uses simple ingredients you can find in most markets. Nothing expensive or complicated.

Oxtail is the star, but beef chuck helps add body and richness without needing more bones. Garlic, onion, and tomatoes create a soft base for the broth.

Sweet basil is added last. Always last. That’s where its magic stays fresh and fragrant.

Ingredients List

1 lb (450 g) oxtail
1/2 small green papaya, peeled and diced (or 1 cup diced, optional)
6 cups water
2 tablespoons vegetable oil
2 cloves garlic, minced
1 yellow onion, sliced
3 small tomatoes, diced
1 lb (450 g) beef chuck, cut into bite-size chunks
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 tablespoon sugar
1/2 tablespoon curry powder
1/4 teaspoon black pepper
A handful of sweet basil leaves

Why These Ingredients Are Used

Oxtail – Adds deep flavor and natural richness from the bone
Green papaya – Helps tenderize the meat and shortens cooking time
Garlic and onion – Build the base aroma
Tomatoes – Add light acidity and softness to the broth
Beef chuck – Adds extra meat and heartiness
Fish sauce and soy sauce – Bring balance and savory depth
Sugar – Softens and rounds out the flavors
Curry powder – Adds warmth without making it spicy
Sweet basil – Fresh finish and herbal aroma

Cooking Equipment Needed

Large soup pot – For long, gentle simmering
Skillet or wok – To sauté aromatics and beef
Knife and cutting board – For simple prep
Wooden spoon – Gentle stirring without breaking the meat

Cooking Instructions

This stew is cooked in two parts. First, the oxtail simmers slowly until tender. This step is important and should not be rushed.

While the oxtail cooks, the beef chuck is cooked separately with garlic, onion, and tomatoes. This builds flavor before everything comes together.

Once combined, the stew finishes gently, allowing all the flavors to meet and settle.

Step-by-Step Directions

Place oxtail, green papaya, and water into a large pot. Bring to a boil.
Lower heat and simmer for 1½ to 2 hours, until oxtail is tender. Skim foam if needed.
Heat oil in a skillet or wok over medium heat.
Add garlic and onion. Stir until fragrant and soft.
Add tomatoes and beef chuck. Stir well.
Season with fish sauce, soy sauce, sugar, and curry powder.
Simmer for a few minutes until beef begins to soften.
Transfer the beef mixture into the pot with oxtail.
Simmer together until all meat is tender.
Add sweet basil and black pepper. Stir gently.
Turn off heat and serve hot.

Tips for Best Flavor

Simmer slowly, never boil hard
Add basil only at the end
Taste gently and adjust lightly
Let the stew rest a few minutes before serving

Serving Suggestions

Serve with hot steamed rice
Enjoy with rice vermicelli noodles
Pair with crusty French or Italian bread
Add bean sprouts and mint for noodle bowls

Final Thoughts

This Oxtail Basil Stew is not fast food. It’s waiting food. It teaches patience, care, and respect for ingredients. Every time I make it, I remember the kitchens I learned from and the quiet joy of sharing food with people I love.

If you enjoy comforting stews, you might also like Oxtail and Pineapple Soup or Oxtail Cabbage Soup from the blog. Both carry the same gentle, home-style cooking spirit. For ingredient sourcing and tips, visit Asian grocery shopping guide.

Thank you for being here, and for cooking along with me.

Frequently Asked Questions (FAQs)

Q: Can I skip green papaya?

A: Yes, but cooking time will be longer for tender oxtail.

Q: Can I make this ahead?

A: Yes, it tastes even better the next day.

Q: Is this stew spicy?

A: No, it’s gentle and warm, not spicy.

Recipe by Cambodia Recipe

5.0 from 1 vote

Course: StewCuisine: CambodianDifficulty: Difficult

Servings

servings

minutes

hours

350

hours

minutes

Oxtail Basil Stew is a slow-cooked, comforting dish made with tender oxtail, beef, sweet basil, and a gentle broth. Simple ingredients and patient cooking create a deeply satisfying meal perfect with rice, noodles, or bread.

Ingredients

Metric US

1 lb 1 (450 gram) of Oxtail
1/2 Small 1/2 green papaya, peeled, diced or 1 cup of diced green papaya (option)
6 Cups 6 water
2 tablespoons 2 vegetable oil
2 cloves 2 garlic, minced
1 1 yellow onion, sliced
3 small 3 tomatoes, diced
1 lb 1 (450 gram) of beef chuck, cut chunks bite sizes
1 tablespoon 1 fish sauce
1 tablespoon 1 soy sauce
1/2 tablespoon 1/2 sugar
1/2 tablespoon 1/2 curry powder
1/4 teaspoon 1/4 black pepper
A handful of sweet basil leaves

Directions

Put oxtail, green papaya and water in a large soup pot, boiled for 1½-2 hours or till oxtail tender. While oxtail cooking, heat up a large skillet or wok.
When skillet is hot, add garlic, onion, tomatoes and beef chuck, stirs well. Seasoning with fish sauce, soy sauce, sugar and curry powder, stirs well, simmering for few minutes then add in with oxtail, stirs and cook till meat tender.
Top with sweet basil leaves and black pepper, stirs and serve.