Oxtail Stew
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4.7
588 reviews
Excellent
Oxtail Stew
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This rich Oxtail Stew recipe features tender meat braised in a rich and flavorful gravy. Made with incredibly straightforward step-by-step instructions, this is a recipe you will master for your first try even if it's you're first time working with oxtail.
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Ingredients
- 2 tablespoon olive oil
- 3-4 pounds oxtails
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 2 teaspoon fresh ginger grated
- 1 habanero diced
- ¼ teaspoon allspice ground
- ½ teaspoon smoked paprika
- ¼ cup tomato paste
- 2 tablespoon soy sauce low sodium
- 4-6 cups beef broth low sodium
- 4 prigs fresh thyme chopped
- 2 bay leaves
- 15 ounce lima beans rinsed and drained, or butter beans or white/navy beans
- 1 tablespoon cornstarch
- 3 green onions chopped
Instructions
- Sear the oxtails. Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
- Sauté onion garlic and spices. Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
- Braise the oxtails. Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours
- Add beans and finish cooking: Remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
- Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.
Equipments used:
Notes
- Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or on the stovetop. In a skillet, saucepan, or pot, heat the stew over medium heat. You can add more beef broth if needed. Let everything simmer for 5-10 minutes or until the oxtails are warmed through.
- Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or on the stovetop. In a skillet, saucepan, or pot, heat the stew over medium heat. You can add more beef broth if needed. Let everything simmer for 5-10 minutes or until the oxtails are warmed through.
- Your stew will also last 6-12 months frozen in an airtight container. While it'll work best to let the stew thaw overnight in the fridge before reheating, you can reheat it straight from the freezer using either the microwave or stovetop.
Nutrition Information
Show Details
Serving
1serving
Calories
729kcal
(36%)
Carbohydrates
23g
(8%)
Protein
80g
(160%)
Fat
35g
(54%)
Saturated Fat
13g
(65%)
Cholesterol
249mg
(83%)
Sodium
1196mg
(50%)
Potassium
865mg
(25%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
356IU
(7%)
Vitamin C
10mg
(11%)
Calcium
80mg
(8%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 729kcal | 36% |
| Carbohydrates | 23g | 8% |
| Protein | 80g | 160% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 249mg | 83% |
| Sodium | 1196mg | 50% |
| Potassium | 865mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 80mg | 8% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
588 reviews
Excellent
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