Okay, I know I’ve already lost some of you just based on the recipe title. Oxtail Stew. Yes, oxtail stew.
Don’t look at me like that! This is slow cooked, browned meat deliciousness. Wipe your plate with a roll deliciousness.
I know it’s one of the more odd cuts of meat, but it is also one of the most delicious. So what if it comes from the fly-flicking end of the cow.
I hadn’t made Oxtail Stew in a long time until I made this recipe recently. Oxtails used to be dirt cheap. Just about the cheapest thing in the meat counter but not any more. Actually, there’s not really anything in the meat counter that’s dirt cheap these days. But still, oxtails are a pretty good bargain.
They make great soups and stews but keep in mind that they need long, slow cooking to break down the connective tissue and become melt in your mouth wonderful. I like to serve this stew over rice, but egg noodles are great, too.
This oxtail stew is slow cooked with carrots, onions, and spices and served over hot, fluffy rice. Click To Tweet
How to Make Oxtail Stew:
Season the oxtails liberally with salt and pepper.
Heat the olive oil over medium heat in a heavy bottomed pan. Brown the oxtails and set aside.
To the pan, add the beef broth, garlic cloves, basil, oregano, bay leaves, and diced tomatoes with their juice.
Return the oxtails along with any accumulated juices to the pan. Bring to a boil, then reduce the heat to maintain a slow, steady simmer. Cover and cook for 2 1/2 hours.
Add the onion, potatoes, and carrots to the pan and continue cooking for an additional 30-40 minutes or until the vegetables are tender.
Use a slotted spoon to remove the vegetables and oxtails from the pan.
In a small bowl, combine the butter and flour to create a smooth mixture.
Increase the heat to medium and whisk the butter-flour mixture into the broth a spoonful at a time. Taste for seasoning and add salt if needed.
Return the oxtails to the thickened broth turning them to coat. Serve the vegetables and oxtails with thickened sauce over hot, steamed rice.
Enjoy!
Oxtail Stew
Ingredients
- 3 lbs. oxtails
- Salt
- Pepper
- 2 tblsp. olive oil
- 3 cups beef broth
- 4 garlic cloves, peeled
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 2 bay leaves
- 1 14.5 oz. can diced tomatoes
- 1 large onion, peeled and quartered
- 6-8 small potatoes, halved
- 4 medium carrots, cut into chunks
- 1 tblsp. butter, room temperature
- 1 tblsp. flour
- Rice for serving
Instructions
- Season the oxtails liberally with salt and pepper. Heat the olive oil over medium heat in a heavy bottomed pan. Brown the oxtails and set aside.
- To the pan, add the beef broth, garlic cloves, basil, oregano, bay leaves, and diced tomatoes with their juice. Return the oxtails along with any accumulated juices to the pan. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover and cook for 2 1/2 hours.
- Add the onion, potatoes, and carrots to the pan and continue cooking for an additional 30-40 minutes or until the vegetables are tender.
- Use a slotted spoon to remove the vegetables and oxtails from the pan. In a small bowl, combine the butter and flour to create a smooth mixture. Increase the heat to medium and whisk the butter-flour mixture into the broth a spoonful at a time. Taste for seasoning and add salt if needed.
- Return the oxtails to the thickened broth turning them to coat.
- Serve the vegetables and oxtails with sauce over hot, steamed rice.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
More oxtail recipes you might enjoy from around the internet:
- Oxtail Pho Soup from I Am a Food Blog
- Braised Oxtails from Black Girl Chef’s Whites
- Oxtail Ramen from La Fuji Mama
- Oxtail Ragout from Jan’s Sushi Bar
- Oxtail Marmalade from The Hungry Mouse
- Glazed Oxtails from Simply Recipes
Comments