Oxtails and Rice
Oxtails and Rice offers a hearty stew combining tender beef oxtail slowly simmered in a broth enriched with garlic, herbs, and tomatoes. Alongside soft potatoes, carrots, and onions, it creates a satisfying one-pot dish with robust umami flavors. The stew's rich broth is thickened with a butter and flour mixture, making it ideal for pairing with steamed rice that soaks up the savory sauces. Browning the oxtails before simmering enhances the depth of flavor, rewarding the patient cook. This recipe suits anyone seeking a richly flavored stew with tender meat and comforting vegetables.
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
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 1273
% 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.