Oxtail Stew

by

Alright, the user is asking for an Oxtail Stew recipe. I need to provide a detailed response based on the search results provided. Let me first analyze the search results to see what information is available.

Looking at the search results, there are several recipes for Oxtail Stew. Each one has different ingredients and methods, so I need to decide which one to use as the base for my response. The first recipe from Food Network seems straightforward and includes a variety of spices and vegetables, which could make it a good choice. The second recipe also from Food Network has a longer cooking time and includes soaking beans overnight, which might be more complex. The third recipe from another Food Network source is similar to the first but includes a step for browning the oxtail. The fourth recipe is a Spanish version called “Rabo de Toro,” which uses red wine and caramelized vegetables, which could be an interesting variation. The fifth recipe is for slow-cooker Oxtail Stew, which might be convenient for users who prefer hands-off cooking.

I think the first recipe from Food Network is a good starting point because it has a clear structure and a variety of flavors. I’ll use that as the base and then incorporate elements from the other recipes to make the response more comprehensive. For example, I can mention the option to use a slow cooker from the fifth recipe or the Spanish variation from the fourth recipe as alternatives.

Now, I need to structure the response. I’ll start with the ingredients, then the instructions, and finally some tips and variations. I’ll make sure to include the nutritional information and cooking times from the search results. I also need to ensure that the response is easy to follow and includes all the necessary details for the user to successfully make the dish.

I’ll also consider the user’s possible preferences. Some users might prefer a simpler recipe, while others might want more complex flavors. By including variations and tips, I can cater to different preferences. I’ll also make sure to mention the importance of browning the oxtail for flavor and the option to use a slow cooker for convenience.

Now, I’ll draft the response based on this plan. I’ll start with the ingredients and instructions from the first recipe, then add variations and tips from the other recipes. I’ll also include the nutritional information and cooking times. Once the draft is complete, I’ll review it to ensure it’s clear, concise, and meets the user’s needs.

Oxtail Stew Recipe
A rich, hearty stew with tender oxtail and flavorful broth—perfect for a comforting meal!

Ingredients

  • 3–4 lbs oxtail pieces, trimmed of excess fat
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped (optional)
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup red wine (optional, for depth of flavor)
  • 2–3 cups beef broth
  • 1 cup tomato paste or crushed tomatoes
  • 1 tablespoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon rosemary (optional)
  • 1 bay leaf
  • Salt and pepper to taste
  • Optional: 2 tablespoons cornstarch (for thickening)

Instructions

  1. Prep the Oxtail:
    • Pat oxtail dry. Season with salt and pepper. Optionally, marinate in red wine and lime juice for 2–4 hours .
  2. Sear the Oxtail:
    • Heat olive oil in a large pot or Dutch oven. Brown oxtail on all sides (5–7 minutes per side). Remove and set aside .
  3. Sauté Aromatics:
    • In the same pot, sauté onion, carrots, celery, and garlic until softened (5–7 minutes) .
  4. Add Liquids and Spices:
    • Stir in tomato paste, paprika, thyme, and bay leaf. Cook for 2 minutes. Add red wine (if using) and beef broth. Bring to a simmer .
  5. Simmer:
    • Return oxtail to the pot. Cover and simmer over low heat for 3–4 hours, or until meat is tender and falling off the bone .
  6. Thicken (Optional):
    • Mix cornstarch with ¼ cup cold water. Stir into the stew and simmer for 15 minutes until thickened .
  7. Serve:
    • Garnish with parsley. Serve with mashed potatoes, rice, or crusty bread .

Tips & Variations

  • Slow Cooker: Cook on low for 8 hours after searing the oxtail .
  • Spanish Style: Add leeks, cloves, and blend vegetables into a smooth sauce for Rabo de Toro.
  • Spice Level: Adjust paprika or add red pepper flakes for heat .
  • Make-Ahead: Stew tastes better the next day—reheat before serving .

Enjoy this flavorful, slow-cooked stew! 🥩🍷

Leave a Comment