I remember the first time I had oxtail stew. I was at my friend’s house for dinner and her mom made this dish. I was so intrigued by the idea of eating stewed oxtails, and it did not disappoint. The meat was so tender and falling off the bone, and the gravy was rich and flavorful. Since then, I’ve been hooked on this dish and always make sure to have some on hand whenever winter comes around.
- 1 lb oxtail
- 1 onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 garlic clove, minced
- 1 tbsp flour
- 2 cups beef broth
- 1 bay leaf
- 1 tsp thyme leaves
- salt and pepper to taste
- Pat the oxtails dry with paper towels, and season with salt and pepper.
- Heat olive oil in a Dutch oven, and sear the oxtails on all sides until golden brown.
- Remove the oxtails from the pan, and add chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent.
- Add the oxtails back to the pan, along with whole garlic cloves, stock, wine, bay leaf, thyme, and half a teaspoon of salt. Bring to simmer then reduce heat to low and cover pan. Cook for 3 hours or until meat is fork tender.
- One hour before meat is done cooking, heat oven to 350°F (175°C) and toss carrots, parsnips & turnips in olive oil in roasting pan; season well with salt & pepper then roast vegetables for 1 hour or until lightly browned & cooked through.
- When meat is tender remove oxtails from cooking liquid (reserving liquid) & either skim fat off top of liquid with spoon use a fat separator to remove fat or chill cooking liquid for several hours so that fat solidifies making it easier to remove.
Do you have to brown oxtails before cooking?
Do you have to brown oxtails before cooking them? The answer is no, though it may be beneficial in terms of flavor. If you choose to brown your oxtails before cooking, the process is simple. First, heat some oil in a large pot over medium-high heat. Next, add the oxtails and cook until they are browned on all sides. Once they are browned, remove them from the pot and set aside. Proceed with your recipe as usual, adding the oxtails back into the pot when appropriate.
Is oxtail stew healthy?
Yes, oxtail stew is healthy. It is a good source of protein and minerals, and it can help you meet your daily nutrient needs. Oxtail stew is also low in calories and fat, making it a great option for those on a weight-loss diet.
What is jamaican oxtail made of?
Jamaican oxtail is a traditional dish made with beef that is stewed with vegetables and spices. The exact ingredients and methods of preparation vary depending on the region, but the dish typically includes onions, garlic, tomatoes, green peppers, allspice, thyme, and Scotch bonnet peppers. Oxtail is usually cooked until it is very tender and falling off the bone; this can take several hours.
The finished dish is hearty and filling, making it a popular choice for winter meals. Jamaican oxtail stew is often served with rice or boiled yams as a side dish.
What kind of meat is oxtail?
Oxtail is beef from the tail of a cow. The meat is tender and succulent, similar to short ribs. It’s a traditional ingredient in many dishes, including oxtail stew.
If you’ve never cooked with oxtail before, you might be wondering what kind of meat it is. Is it tough? Do you need to simmer it for a long time? Let’s take a closer look at oxtail so you can decide if it’s the right ingredient for your next meal.