Oxtails and Rice

Name: Oxtails and Rice
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 4 servings
Ingredients: 3 pounds Beef Oxtails; kosher salt; black pepper; 2 tablespoons olive oil; 3 cups beef broth; 4 cloves garlic; 1 teaspoon dried basil; 1 teaspoon dried oregano; 2 bay leaves; 14.5 ounces canned diced tomatoes; 1 large yellow onion; 8 small potatoes; 4 medium carrots; 1 tablespoon butter; 1 tablespoon flour; steamed rice for serving

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4.7

195 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 40 mins
Servings
4 servings
Calories
1273 kcal
Course
Main Course, Soup
Cuisine
American

Oxtails and Rice

Iris Warren

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Hearty Southern oxtails and rice slow cooked with veggies in rich broth, an old-fashioned oxtail stew recipe perfect for Sunday supper.

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Ingredients

Servings

3 pounds Beef Oxtails
kosher salt
black pepper
2 tablespoons olive oil
3 cups beef broth
4 cloves garlic peeled
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
14.5 ounces canned diced tomatoes
1 large yellow onion peeled and quartered
8 small potatoes halved
4 medium carrots cut into chunks
1 tablespoon butter room temperature
1 tablespoon flour
steamed rice for serving

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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. Set them aside in a bowl.
In a separate 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

While it's not absolutely necessary to brown the oxtails before stewing them, it is highly recommended. Browning meat results in caramelization which greatly enhances the flavor of the finished stew. It also produces a beautiful color in the finished recipe.
Store the stew and rice in separate containers in the refrigerator for up to 4 days.
To reheat the stew, place it in a saucepan on the stove over medium-high heat until it comes up to temperature. For the rice, place it in a pot, add a few tablespoons of water, break up any clumps you see and seal with a tight lid. Heat on medium-low, and make sure you check often to avoid the rice sticking to the pan.

Nutrition Information

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Serving 1 Calories 1273kcal (64%) Carbohydrates 90g (30%) Protein 118g (236%) Fat 49g (75%) Saturated Fat 20g (100%) Polyunsaturated Fat 2g Monounsaturated Fat 22g Trans Fat 1g Cholesterol 382mg (127%) Sodium 1571mg (65%) Potassium 2347mg (67%) Fiber 13g (52%) Sugar 10g (20%) Vitamin A 10421IU (208%) Vitamin C 100mg (111%) Calcium 209mg (21%) Iron 19mg (106%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1273 kcal

% Daily Value*

Serving	1
Calories	1273kcal	64%
Carbohydrates	90g	30%
Protein	118g	236%
Fat	49g	75%
Saturated Fat	20g	100%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	22g	110%
Trans Fat	1g	50%
Cholesterol	382mg	127%
Sodium	1571mg	65%
Potassium	2347mg	50%
Fiber	13g	52%
Sugar	10g	20%
Vitamin A	10421IU	208%
Vitamin C	100mg	111%
Calcium	209mg	21%
Iron	19mg	106%