My Oxtail Stew is cooked low and slow with carrots, onions, and spices then served over hot, fluffy rice
Okay, I know I've already lost some of you just based on the recipe title. Oxtail Stew. Yes, that's right, I'm cooking with oxtails.
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 less familiar 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 anymore. 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.
How to Make Oxtail Stew:
Season the oxtails liberally with salt and pepper.
Brown the oxtails well
Heat the olive oil over medium heat in a heavy bottomed pan. Brown the oxtails very well on all sides and set aside. Good, thorough browning equals luscious flavor.
Add ingredients to the pan
To the pan, add the beef broth, garlic cloves, basil, oregano, bay leaves, and diced tomatoes with their juice.
Simmer slowly
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 ½ 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!
More Stew Recipes on Never Enough Thyme:
Oxtail Recipes from Other Bloggers:
- Oxtail Pho Soup from I Am a Food Blog
- Braised Oxtails from Black Girl Chef's Whites
- Glazed Oxtails from Simply Recipes
- Oxtail Ragout from Jan's Sushi Bar
- Oxtail Marmalade from The Hungry Mouse
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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 ½ 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
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Stephany
I made this recipe, and it was something dewicious, thats how my granddaughter say delicious. But we ate it for 2 days, couldnt get enough of it. Thank you. God bless
Lana Stuart
I'm so glad you liked the recipe, Stephany! I agree - it is "dewicious"!!
Renee
I will make this following your recipe today. I'm quite amazed at the number of people who haven't eaten oxtail. It's delicious!
Lana Stuart
Yes, it is! Hope you enjoy the stew, Renee.
saletia wilford
I made this and it was good.
Tia
I tried the oxtail stew recipe today and it was amazing!!! I followed it step by step and it came out perfect. Today was my first time cooking oxtails and I’m so glad I came across your recipe.
Lana Stuart
So glad it turned out good for you!
Billzacook
I LOVE oxtail stew. My favorite recipe has parsnips and port wine in it, but ANY oxtail stew is a good stew. Like you, I haven't made it in a very long time. I'll have to make some before winter is over.
I, too, recall when oxtails were cheap. That was around the same time that flank steak was a cheap cut of meat, and you made stock with chicken wings because they were so inexpensive.
If you want to carry on with "weird things people don't usually eat," how about a recipe for tongue? That's another thing I have not had in eons...it makes great sandwiches.
Neena
Lana, do you remember the ox tail story that Gama used to tell? Your grandfather had a butcher shop in the grocery store and ox-tails were never in demand. In order to put them to use, they sent them to school with your daddy to be put in the stone soup that the teachers would make during the morning for the children's lunch. Remember this was before central heating, in rural America, a wood heater had to suffice. All the children would bring something to be added to a soup pot on the wood heater. Sounds like I am talking about another world, and actually it was. This had to be around 1938 or 1939.
Shaleem BenYahco
Awesome story" thanks so much for sharing" where I'm from"" the South Carolina GULLAH country" this stew is an all time favorite & staple of the low country. This article brings back so many warm memories" Thanks so much" I'll cook a large pot this weekend" with pan fried cornbread""
Sylvia
Can I add red wine and if so how much
Lana Stuart
Sylvia, I haven't tried this recipe with red wine added but I would think you could do so. If I was going to add it, I'd start with about 1/3 cup, taste, and adjust from there.
Susan
I love oxtails, so you had my attention! This looks amazing and I can't imagine how good your house smelled. Plus you are right, even the cheap cuts aren't cheap anymore!