Oxtail Stew

Howdy folks! 😊

So excited to share this recipe with you , of one of my most favorite dishes. Oxtail stew! 😁 Slow cooked until the meat nearly falls off the bone, there’s few things as delicious, and as decadent as this. 💯

For the uninitiated, Oxtail is really just that, the tail of an Ox/Beef animal 🐂. And the distinct rounds are the cut sections of the the circular/tubular tail. This off-cut has a deep, rich flavor, and so braising it slowly over a long time (to break down the tough connective tissue) is the best way to cook it. 😊

It may test your patience, but your taste buds will certainly be rewarded with this delicious stew 😋, which you can serve with rice or mashed potatoes.

Here’s what you’ll need :

Oxtail Stew

Recipe by LubayaCourse: MainDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

5

hours 

Ingredients

  • 1kg Oxtail

  • 300g Carrots

  • 2 Teaspoons Smoked Paprika

  • 2 Teaspoons Salt

  • 2 Teaspoons Garlic Powder

  • 2 Tablespoons Vegetable Oil

  • 2 Cloves fresh Garlic

  • 1 Tomato, chopped/Grated

  • 1 Tablespoon, Tomato paste

  • 1 Teaspoon dried Rosemary

  • 2 Teaspoons Black Pepper

  • 1 Teaspoon Cajun seasoning

  • 1 Teaspoon Thyme

  • 2 Tablespoons of Bisto/savoury gravy thickener

  • 3 Fresh chilies (optional)

Directions

  • Here’s a shot of Oxtail, for those who may not be sure of what we’re working with 😊. Make sure the pieces are fresh, bright red and at room temperature.
  • In a bowl, season the oxtail well, with the Garlic powder, Black pepper, salt and Paprika. 😊
  • Heat up the oil in a pan and add the oxtail pieces one at a time.
  • Make sure the pieces are as brown on all sides as possible. 😊
  • Transfer the browned oxtail pieces to the slow cooker. 😊
  • While that waits, prepare the onion, Green pepper, garlic cloves and fresh Chili (if using). 😊
  • Fry those in the same pan and oil used to brown the oxtail.
  • Once the Onions are cooked and translucent, add the grated tomato, tomato paste, salt, pepper, Rosemary, Thyme and Bisto (mixed with a little water) to the pan. Also add 2 cups of water to increase the gravy/cooking liquid. Let that cook for about 3 minutes until it boils and comes together. 😊
  • Pour the gravy into the slow cooker, over the oxtail. Make sure the liquid just covers the Oxtail pieces. Add a bit more water if necessary. Replace the lid and allow this to cook on high heat for at least 4 hours 😊
    P.S – If you don’t have a slow cooker, this can still work on a stove-top or Brazier.
  • During the last hour, open the lid and add in your carrots. Adding them towards the end makes sure they don’t get overcooked and maintain their shape. 😊
  • An hour later, the oxtail should be falling off the bone tender, and ready to serve. 😊
  • P.S. Had mine with some mashed potatoes and Veggies! Delicious 😊

2 Comments

  1. It’s the best method ever am trying this soonest

After reading to the end...what do you think? :-)