Oxtails stew

Oxtail stew is a rich, flavorful, and hearty dish that is perfect for a comforting meal. The slow-cooked oxtails become tender, and the stew is packed with deep, savory flavors. Here’s a simple and delicious recipe for making oxtail stew:

Ingredients:

• 3-4 lbs oxtails (about 1.5-2 kg)

• 2 tablespoons vegetable oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 2 medium carrots, peeled and chopped

• 2 celery stalks, chopped

• 2 medium potatoes, peeled and diced (optional)

• 1 can (14.5 oz) diced tomatoes

• 1/4 cup tomato paste

• 4 cups beef broth (or water, if preferred)

• 1 cup red wine (optional, for added depth of flavor)

• 1 teaspoon dried thyme

• 2 bay leaves

• 1 teaspoon paprika

• 1/2 teaspoon allspice (optional)

• Salt and freshly ground black pepper, to taste

• 1 tablespoon Worcestershire sauce (optional)

• 1-2 teaspoons hot sauce (optional, depending on your spice preference)

• Fresh parsley or green onions for garnish

Instructions:

1. Brown the Oxtails:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

2. Season the oxtails with salt and pepper, then add them to the pot in batches. Brown the oxtails on all sides, about 5-7 minutes. Remove the oxtails and set them aside.

2. Sauté the Vegetables:

1. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.

2. Add the tomato paste and continue to sauté for another 2-3 minutes to develop the flavors.

3. Add the Liquids and Spices:

1. Pour in the diced tomatoes, red wine (if using), and beef broth. Stir to combine, scraping up any brown bits from the bottom of the pot.

2. Add the thyme, bay leaves, paprika, allspice (if using), Worcestershire sauce, and hot sauce (if using). Stir to mix everything well.

4. Cook the Oxtails:

1. Return the browned oxtails to the pot, making sure they’re submerged in the liquid.

2. Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for 2.5 to 3 hours, or until the oxtails are tender and the meat is falling off the bone. If the stew is getting too thick, you can add more broth or water to reach your desired consistency.

5. Add the Potatoes (Optional):

1. If you’re adding potatoes, stir them in during the last 45 minutes of cooking, so they cook through and absorb the stew’s flavors.

6. Final Seasoning:

1. Taste the stew and adjust the seasoning with more salt, pepper, or hot sauce as needed. Remove the bay leaves before serving.

7. Serve:

1. Ladle the oxtail stew into bowls and garnish with freshly chopped parsley or green onions. Serve hot with rice, bread, or a side of vegetables.

Enjoy your delicious, tender, and savory oxtail stew! It’s a comforting dish that’s perfect for cooler weather or any time you crave a hearty meal. 🍖🍲