Ox-Tail Stew

This classic oxtail stew is a comforting dish that transforms tough cuts of meat into meltingly tender morsels. Slow-braising the oxtails allows the collagen to break down, creating a luxurious, gelatin-rich broth that coats the palate. The addition of hearty root vegetables like carrots, potatoes, rutabaga, and celery adds earthy sweetness and satisfying texture. Seasoned simply with salt, pepper, and beef bouillon, the deep, savory flavors develop over hours of gentle cooking. This dish is perfect for cold evenings or when you need a robust, home-style meal that feels indulgent yet wholesome. Serve with crusty bread to soak up the delicious sauce.

Cooking Method: Baking, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 503.5

Dietary: Vegan, Vegetarian

Description

This classic oxtail stew is a comforting dish that transforms tough cuts of meat into meltingly tender morsels. Slow-braising the oxtails allows the collagen to break down, creating a luxurious, gelatin-rich broth that coats the palate. The addition of hearty root vegetables like carrots, potatoes, rutabaga, and celery adds earthy sweetness and satisfying texture. Seasoned simply with salt, pepper, and beef bouillon, the deep, savory flavors develop over hours of gentle cooking. This dish is perfect for cold evenings or when you need a robust, home-style meal that feels indulgent yet wholesome. Serve with crusty bread to soak up the delicious sauce.

Ingredients

1/4 cup All-purpose flour
2 teaspoon Salt
1/4 teaspoon Pepper
4 pound Oxtails -- cut at joints
2 tablespoon Shortening
2 onions Cut in quarters
4 cup Boiling water
2 beef Bouillon cubes
1 bay Leaf
6 carrots Cut in chunks
3 potatoes Cut in chunks
2 cup Rutabaga -- chopped
1 cup Celery -- diagonally sliced

Directions

1
In a large resealable bag, mix together the flour, 1 teaspoon of salt, and the pepper.
2
Place oxtails in the bag a few at a time and shake until evenly coated with the flour mixture.
3
Set aside any leftover flour mixture for later use if needed.
4
In a large flameproof casserole or Dutch oven, melt the shortening over medium-high heat.
5
Brown the oxtails completely, adding more shortening if the pan looks dry, then set the browned oxtails aside.
6
Add the quartered onions to the pan and cook until softened.
7
Drain off any excess fat from the pan.
8
Stir in the boiling water, bouillon cubes, and bay leaf, then return the oxtails to the pan.
9
Cover and bake in a 325&# 194;Â°F (160ÃÂ°C) oven for 2.5 to 3 hours, or until the oxtails are tender.
10
If desired, add the carrots, potatoes, rutabaga, celery, and remaining salt to the stew.
11
Cover and bake for about 45 minutes longer, or until the vegetables are tender and the stew is heated through.
12
If a thicker consistency is desired, blend 2 tablespoons of the reserved seasoned flour with cold water and stir into the stew.
13
Heat the stew to a boil, stirring constantly, to thicken.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 503.5kcal

% Daily Value *
Total Fat 17.7g28%
Saturated Fat 5.9g30%
Cholesterol 39.0mg13%
Sodium 9924.7mg414%
Total Carbohydrate 71.4g24%
Dietary Fiber 15.6g63%
Sugars 11.1g
Protein 21.1g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To reduce fat content, you can cool the stew and refrigerate it overnight after the initial 2.5-3 hour cook time. The fat will solidify on top, making it easy to skim off before adding the vegetables and finishing the cooking process.

If you prefer a thicker gravy at the end, ensure you save the leftover flour mixture from the beginning to create a slurry.

This stew tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Keywords: oxtail, stew, slow-cooked, comfort food, root vegetables, carrots, potatoes, rutabaga, celery, beef broth, braised, dinner, winter, hearty, traditional, one-pot, savory, meat, family meal

Read it online: https://www.chefs-mate.com/recipe/ox-tail-stew/