Oxtail Stew Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 10 mins
-
Servings
4 servings
-
Calories
463 kcal
-
Course
Main Course
Oxtail Stew Recipe
Description
This stew starts by seasoning oxtail pieces before searing them in olive oil to develop color and flavor. After browning, chopped onions and garlic are added along with chicken or beef broth and red wine, which create a rich cooking liquid. The mixture simmers covered for two hours, tenderizing the oxtails.
Following that, large chopped carrots and diced gold potatoes are added and cooked for at least another two hours until the vegetables and meat are very tender. To thicken the sauce, a slurry of tapioca flour mixed with broth is stirred in just before serving, giving the stew a smooth, hearty consistency. Bones are removed from the meat prior to serving.
This stew features deep savory notes from the wine and broth combined with the gelatinous texture extracted from the oxtail during slow cooking. It is well-suited to a comforting dinner where rich, slow-simmered meat is desired. Optional additions like thyme or bay leaf can enhance the flavor profile.
Oxtail can be difficult to source locally. Ordering online is a viable option. Because oxtail can be tough, ensuring sufficient simmering time until the meat easily falls from the bone is important. Leftovers keep well for up to four days refrigerated and develop further flavor over time.
Ingredients
- 2 pounds beef oxtail
- ½ tsp salt sea salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 yellow onion finely chopped
- 1 tbsp garlic minced
- 2 cups broth chicken or beef
- 1 cup red wine or pomegranate juice
- 2 carrot chopped, large
- 2 cups potato diced, gold variety
- 1 tbsp tapioca flour or cornstarch
Instructions
- First, season oxtails on both sides with sea salt and pepper.
- In a large Dutch oven or pot, add olive oil over medium heat. Once oil is hot, place oxtails in.
- Sear on both sides for 2 to 3 minutes.
- Next, add in chopped onion, minced garlic, broth and red wine. Simmer covered for 2 hours.
- After 2 hours, add in chopped carrots and potatoes. Simmer covered for at least 2 hours, until veggies and meat are tender. You may need to add slightly more broth as it cooks down.
- Just before serving, remove ¼ cup of the broth from the pot. Mix in a small bowl with tapioca flour. Then, pour this slurry back into the pot. Stir to thicken sauce.
- Finally, serve! Remove bones from meat.
Notes
- Order oxtails online if unavailable locally to ensure ingredient availability.
- Searing the oxtails develops deeper flavor and color.
- Simmer until the meat is fall-off-the-bone tender, as oxtail can be tough.
- Optional: Add thyme or bay leaf during cooking for more depth of flavor.
- Store leftovers in the refrigerator for up to four days; flavors deepen with time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 41g | 82% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 993mg | 41% |
| Potassium | 724mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5351IU | 107% |
| Vitamin C | 28mg | 31% |
| Calcium | 63mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
