Ingredients
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1.5 kg oxtail chopped
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1 pcs onion peeled roughly chopped
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2 stems celery peeled and chopped
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3 pcs Carrot peeled and sliced
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1 pcs Leeks sliced
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2 pcs tomatoes roughly chopped
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4 pcs garlic cloves finely chopped
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300 ml red wine
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50 ml sherry
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a few stems fresh parsley chopped
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3 pcs Bay leaves
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a few stems fresh rosemary
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a few stems fresh mint chopped
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a few pcs cloves
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2 tablespoons paprika
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2 tablespoons Salt
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a pinch Black pepper
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7 tablespoons Olive oil
Directions
What is Oxtail Stew Made of?
The term oxtail may imply something different, but it’s nothing other than tail beef from no specific cattle breed. The oxtail stew is a delicious soup cooked with flesh from the tail of an ox. It tastes like typical beef stew, but the meat is more tender and silkier.
You’ve certainly tasted short ribs before, and the oxtail stew is just like it. If cooked properly, the stew should have a rich beefy flavour, and the oxtail will soak up the flavour of the ingredients you cook them with. Some of the components commonly used in preparing the stew include olive oil, green onions, onions, garlic, and ginger.
This recipe requires the cooking process to be slow, usually for several hours. Due to the fatty nature of the meat, many prefer cooking them at least a day ahead. However, modern cooking processes use pressure cookers to quicken the process.
Oxtail stew recipe, once prepared from cheaply available primary ingredient, oxtail, is today a rocker among chefs and leading restaurants worldwide. The preparation is a bit strenuous but is the only way to experience the short ribs-like taste. Once the stew lands on your taste buds, you’ll appreciate why the effort is worthwhile.
What to Serve Oxtail Stew With?
Oxtail stew is a popular delicacy around the world. Different regions have their preferred way of serving it. But traditionally, it’s usually served with kidney beans and white rice. If you prefer to enjoy the delicacy the easy way, you can enjoy it with white rice. Others prefer enjoying it with egg noodles, potatoes, homemade bread, or just plain.
Recipe Origin
Oxtail stew recipe is believed to have been discovered by Flemish and French immigrants in London during the 1700s. Often with lots of fat and longer cooking time, the oxtail beef was traditionally very cheap and was often used to economize the other parts of an ox. They were often associated with peasants, but today they’re the hardest to come by and cost a lot.
Today, the recipe has grown in popularity and has many variants across different parts of the world, including Jamaica, Indonesia, Korea, Russia, and Spain.
It is also popular in the Asian continent—the Chinese call their cuisine niúwěi tang, which means ‘oxtail soup.’ The Koreans also have their variant known as kkori gomtang and is made to be extra thick and served with rice. The Indians, particularly those around Uttar Pradesh and Lucknow, call their cuisine dumghazah.
The Brits prepare their oxtail stew with carrots, onions, thyme, and celery. Since the meat is very fatty, it requires a lot of simmering time, but the work is generally minimal.
The Spaniards call their oxtail stew rabo de toro and is prepared with a bull tail meat, carrots, red pepper, cloves and several other spices.
The Russian oxtail Borscht stew is one of the most divergent oxtail stews as it uses many ingredients, including beetroot as the main ingredient, paprika, basil, black pepper, and many other ingredients. Many countries and regions have their own recipe versions but the primary use of oxtail meat is still retained.
Steps
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1
Done
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Wash the oxtail in lukewarm water and dry it in the kitchen towel. Season with salt and black pepper and roll it in flour. |
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2
Done
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Heat the oil in a Dutch oven and fry the oxtail on each side just for a few minutes. When it gets a nice brown colour, take it out and set it aside. |
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3
Done
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In the same bowl, add 2-3 spoons of olive oil and vegetables that you have chopped before. Add salt and sauté for about 15 minutes until soft. |
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4
Done
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Now return the oxtail to the Dutch oven, pour in the wine and cherry. Finally, add water so that the meat and vegetables are completely underwater. |
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5
Done
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Add bay leaves, rosemary, mint and parsley and black pepper and put in the oven to cook for about 4 hours. Oxtail stew needs to be cooked a little longer until the meat starts to fall off the bones. |
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6
Done
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That’s it, after a little longer cooking the oxtail stew is done. Trust me, patience will pay off. Serve the oxtail stew with baked potatoes. |
4 Comments Hide Comments
Wonderful!
What is over temperature?
I will give it definitely a try
Also what is the oven temperature???? I’m deleting one star because there are basically only half the cooking instructions. I used 150*C for a couple of hrs and then dropped to 120*C. Pure guesswork.