Oxtails and Rice
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
3 hrs 30 mins
-
Total Time
3 hrs 40 mins
-
Servings
4 servings
-
Calories
1273 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Oxtails and Rice
Description
Oxtails and Rice is a slow-cooked beef stew focused on oxtail pieces seasoned and browned to develop a caramelized exterior. These are then simmered in a broth with garlic cloves, dried basil and oregano, bay leaves, and canned diced tomatoes, creating a herbaceous and savory base. Adding yellow onion, potatoes, and carrots later ensures the vegetables soften without overcooking. The broth is finished by whisking in a butter and flour roux for gentle thickening and to add a subtle silkiness. The final dish highlights tender meat falling from the bone with hearty vegetables in a thickened, flavorful tomato and herb broth. Accompanied by steamed rice, it makes for a filling meal with rich tastes and textures.
The stew’s robust flavor depends heavily on the initial browning step, which imparts depth and a darker color to the broth. The vegetables added later retain some texture while becoming tender. Serving this with steamed rice balances the concentrated taste and thickened broth, making it easy to enjoy in portions as a comforting dinner.
The notes suggest the importance of browning the oxtails for taste enhancement and color, and recommend storing the stew and rice separately in the fridge for up to four days. Reheating instructions emphasize gentle warming for the stew on the stovetop and cautious moisture addition and stirring for the rice to restore its fluffy texture without sticking.
Ingredients
- 3 pounds beef oxtail
- kosher salt
- black pepper
- 2 tablespoons olive oil
- 3 cups beef broth
- 4 cloves garlic peeled
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 2 bay leaf
- 14.5 ounces diced tomatoes canned
- 1 yellow onion peeled and quartered, large
- 8 potato halved, small
- 4 carrot cut into chunks, medium
- 1 tablespoon butter room temperature
- 1 tablespoon flour
- rice steamed, 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. 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
- Browning the oxtails before simmering adds significant flavor and color to the stew.
- Store the stew and steamed rice in separate airtight containers in the refrigerator for up to 4 days.
- Reheat the stew gently on the stove over medium-high heat until warmed through.
- For rice, add a few tablespoons of water, break up clumps, cover tightly, and heat over medium-low, stirring frequently to prevent sticking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
