Hearty Oxtail Stew Recipe: Easy to Follow and Delicious!

Oxtail stew, a comforting and delicious dish, has long been a favorite in many households around the world. Known for its rich flavors and tender meat, this stew is the epitome of comfort food, providing warmth and satisfaction with every spoonful. The secret to a truly hearty oxtail stew lies in the slow cooking process, which allows the meat to absorb the flavors of herbs, spices, and vegetables, creating a harmonious blend that tantalizes the taste buds. Today, I'll share with you an easy-to-follow recipe that ensures your oxtail stew turns out both comforting and delicious.

Ingredients

Before we dive into the cooking process, let’s ensure you have all the necessary ingredients:

• 2 kg oxtails
• Salt and freshly ground black pepper to taste
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 medium tomatoes, diced
• 2 tablespoons tomato paste
• 2 cups red wine (optional, or replace with more beef broth)
• 4 cups beef broth or stock
• 2 bay leaves
• A sprig of thyme or 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 2 medium potatoes, cubed (optional)
• 1 cup frozen peas (optional)

Preparation

1. Prepare the Oxtails:
   • Wash the oxtails thoroughly under cold water to remove any excess blood or debris.
   • Pat them dry with paper towels and season generously with salt and pepper.
2. Searing the Meat:
   • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • In batches, sear the oxtails until they are nicely browned on all sides. This step is crucial for developing deep flavors. Remove the oxtails and set them aside.
3. Sautee the Vegetables:
   • In the same pot, add the chopped onions and garlic, cooking until translucent and fragrant.
   • Add the carrots, celery, and tomatoes, cooking until the vegetables start to soften.
   • Stir in the tomato paste and cook for a couple of minutes to remove the raw taste.
4. Create the Broth:
   • Return the browned oxtails to the pot. Add the red wine, if using, to deglaze the pan, scraping up any browned bits.
   • Pour in the beef broth, ensuring the oxtails are almost completely submerged.
   • Add the bay leaves, thyme, rosemary, and smoked paprika.
5. Slow Cooking:
   • Bring the stew to a boil, then lower the heat to a simmer. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape.
   • Let the stew simmer gently for about 3 hours, or until the oxtail meat is falling off the bone. Check occasionally to ensure the liquid level is adequate, adding more broth or water if necessary.
6. Add Optional Vegetables:
   • If using potatoes or peas, add them to the stew about 30 minutes before the end of cooking time. Potatoes need time to cook through, while peas just need to be heated.

🍲 Note: The key to a great oxtail stew is patience. Allowing the stew to cook slowly over low heat helps in extracting maximum flavor and tenderizing the meat.

Serving Suggestions

Oxtail stew is versatile and can be enjoyed in various ways:

• Over Rice: The stew pairs beautifully with steamed white or brown rice to soak up the flavors.
• With Bread: Serve with crusty bread for dipping into the rich, flavorful sauce.
• Accompanied by Vegetables: Fresh, steamed greens or root vegetables make a great side dish.
• Mashed Potatoes: For extra comfort, serve alongside creamy mashed potatoes.

This hearty oxtail stew, with its robust flavors, is perfect for family gatherings, chilly evenings, or any time you're craving a soul-warming meal. The depth of flavor achieved through slow cooking can't be rushed, making it a dish where time invested really pays off. By following this straightforward recipe, you'll create not just a meal but an experience that feels like a warm hug in a bowl.

Can I use a slow cooker for this recipe?

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Absolutely! After searing the oxtails, you can transfer everything into a slow cooker and cook on low for 8-10 hours or high for 4-5 hours. This method is excellent for achieving tender oxtails with minimal effort.

What can I do if I don’t have red wine?

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You can simply skip the wine or replace it with more beef broth. The stew will still be rich and flavorful.

How long does oxtail stew last in the fridge?

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Oxtail stew can be refrigerated for up to 4 days. Ensure it’s stored in an airtight container to preserve its flavor.