As the weather begins to cool and the days grow shorter, nothing beats the warmth and comfort of a hearty stew. And if you’re looking for a stew that’s packed with flavor and sure to satisfy even the most discerning palates, then you need to try my oxtail stew recipe.
Table of Contents
What is Oxtail Stew?
Oxtail stew is a hearty and flavorful dish made from simmering oxtails, a cut of meat from the tail of a cow, in a rich and savory broth. The oxtails are slowly cooked until they are fall-off-the-bone tender, and the broth is infused with their rich flavor.
Oxtail stew is a popular dish in many cultures around the world, and for good reason. It’s a comforting and satisfying meal that’s perfect for a cold winter day.
Why You’ll Love this Recipe
I’ve been making oxtail stew for years, and it’s always a crowd-pleaser. There are many reasons why you’ll love this recipe, but here are a few of my favorites:
- Flavorful: This oxtail stew is packed with flavor from the oxtails, the spices, and the rich broth. It’s a dish that will tantalize your taste buds and leave you wanting more.
- Hearty and satisfying: Oxtails are a naturally tough cut of meat, but they become incredibly tender when they’re cooked slowly. This means that oxtail stew is a dish that will stick with you and keep you feeling full for hours.
- Easy to make: While oxtail stew does require some time to cook, the actual hands-on time is minimal. You simply need to sear the oxtails, add them to a pot with the broth and spices, and let them simmer until they’re tender.
Other Stew Recipes
Ingredients
To make this delicious oxtail stew, you’ll need the following ingredients:
- Oxtails: The star of the show, oxtails are a cut of meat from the tail of a cow. They are rich in flavor and collagen, which helps to make the stew so tender.
- Tomato paste: Tomato paste adds a rich and umami flavor to the stew.
- Diced tomatoes: Diced tomatoes provide a touch of acidity and sweetness to the stew.
- Chili powder: Chili powder adds a smoky and spicy flavor to the stew.
- Ground cumin: Ground cumin adds a warm and earthy flavor to the stew.
- Curry powder: Curry powder adds a complex and aromatic flavor to the stew.
- Bay leaf: Bay leaf adds a subtle herbal flavor to the stew.
- Star anise pod: Star anise pod adds a licorice-like flavor to the stew.
- Water: Water is used to create the base of the stew.
- Beef broth: Beef broth adds additional flavor and richness to the stew.
Substitutions & Additions
While this recipe is perfect as is, there are a few substitutions and additional ingredients that you can use to make it your own:
- Substitutions: You can substitute lamb or beef shanks for the oxtails. You can use homemade beef broth instead of store-bought.
- Additional ingredients: You can add other vegetables to the stew, such as carrots, celery, or onions. You can add a splash of red wine to the stew for extra flavor. You can garnish the stew with fresh parsley or cilantro.
How to Make this Recipe
- Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil and sear the oxtail pieces in batches until browned on all sides.
- Transfer the seared oxtail back to the pot. Add the tomato paste, diced tomatoes, chili powder, cumin, curry powder, bay leaf, and star anise pod. Stir to combine.
- Pour in the water and beef broth. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the oxtail is tender and falling off the bone.
- Remove the bay leaf and star anise pod. If the stew is too thin, you can simmer it uncovered for a few minutes to reduce the liquid.
- Season with salt and pepper to taste.
- Serve hot with your favorite sides, such as mashed potatoes, rice, or crusty bread.
Cooking Tips & Tricks
Here are a few additional tips and variations to help you make the best oxtail stew possible:
- For a richer flavor, use homemade beef broth instead of store-bought.
- You can add other vegetables to the stew, such as carrots, celery, or onions.
- If you don’t have star anise, you can substitute with 1/2 teaspoon of ground anise seed.
- Let the stew rest for a few minutes before serving to allow the flavors to meld.
Here are some additional variations that you can try:
- Spicy oxtail stew: Add an extra pinch of chili powder or a few red pepper flakes to the stew for a spicier kick.
- Red wine oxtail stew: Add a splash of red wine to the stew for extra flavor and richness.
- Herby oxtail stew: Add fresh herbs, such as thyme, rosemary, or oregano, to the stew for a more fragrant flavor.
Serving Suggestions
This oxtail stew is best served hot with your favorite sides. Here are a few suggestions:
- Mashed potatoes: The creamy texture of mashed potatoes pairs perfectly with the rich and savory flavors of the oxtail stew.
- Rice: Rice is another great option for soaking up the flavorful broth from the stew.
- Crusty bread: Crusty bread is perfect for dipping into the stew and enjoying all of its delicious flavors.
Storage Suggestions
If you have any leftover oxtail stew, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat the stew, simply place it in a saucepan over medium heat and simmer until warmed through.
Recipe FAQ
What is the best way to cut oxtails for stew?
Oxtails are a tough cut of meat, so it’s important to cut them into pieces that are small enough to cook evenly. I recommend cutting the oxtails into 2-inch pieces. This will ensure that they cook through in the two hours of simmering time.
How can I thicken oxtail stew?
If you find that your oxtail stew is too thin, there are a few things you can do to thicken it. First, you can simmer the stew uncovered for a few minutes to reduce the liquid. This will help to evaporate some of the water and concentrate the flavors. You can also add a tablespoon of cornstarch or flour to the stew. To do this, whisk the cornstarch or flour with a few tablespoons of water until it forms a smooth paste. Then, stir the paste into the stew and cook until it thickens.
Can I freeze oxtail stew?
Yes, you can freeze oxtail stew. To do this, let the stew cool completely, then transfer it to an airtight freezer-safe container. Frozen oxtail stew will last for up to 3 months. To reheat the stew, thaw it overnight in the refrigerator, then heat it over medium heat on the stovetop until it is warmed through.
Can I use a slow cooker to make this stew?
Yes, you can definitely use a slow cooker to make this stew. Simply sear the oxtails, add them to the slow cooker, and cook on low for 6-8 hours.
Perfect Pairings
I hope you enjoyed this recipe for oxtail stew! It’s a hearty and flavorful dish that’s perfect for a cold winter day. Be sure to give it a try and let me know what you think.
Oxtail Stew
Ingredients
- 3 lbs oxtail
- 1 (6 oz) can tomato paste
- 1 (28 oz) can diced tomatoes
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 bay leaf
- 1 whole star anise pods
- 4 cups water *
- 4 cups beef broth *
Instructions
- Pat the oxtail pieces dry with paper towels. Season generously with salt and pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil and sear the oxtail pieces in batches until browned on all sides. Remove from pot to clean plate.
- Transfer the seared oxtail back to the pot. Add the tomato paste, diced tomatoes, chili powder, cumin, curry powder, bay leaf, and star anise pod. Stir to combine.
- Pour in the water and beef broth. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the oxtail is tender and falling off the bone.
- Remove the bay leaf and star anise pod. If the stew is too thin, you can simmer it uncovered for a few minutes to reduce the liquid.
- Season with salt and pepper to taste. Serve hot with your favorite sides, such as mashed potatoes, rice, or crusty bread.
