Try this Oxtail Stew recipe, or contribute your own.

Still searching for what to cook ?

Name: Oxtail Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Olive oil – Sunflower safflower, avocado, grape seed, or vegetable oils can be used instead.; Oxtails – Make sure they’re fully thawed before st; Salt & pepper – Season to taste.; Onion – White or yellow work best.; Green onion – Use more or less as per your prefere this is for garnish only.; Garlic & ginger – Fresh is best!; Tomato paste – Make sure it’s the paste – not sauc; Habanero – Use more less, or none as you prefer. You can also use different varieties of peppers depending on your tolerance. One smal; Seasonings – Allspice smoked paprika, thyme, bay leaves.; Soy sauce – You can also add a bit of Worcestershi; Beef broth – Other types of broth will work but beef broth will give the deepest flavor.; Lima beans – Butter beans or white/navy beans will also work.; Cornstarch – To thicken your stew.

Find the most delicious recipes here

INGREDIENTS

Olive oil – Sunflower ; safflower, avocado, grape seed, or vegetable oils can be used instead.
Oxtails – Make sure they’re fully thawed before st
Salt & pepper – Season to taste.
Onion – White or yellow work best.
Green onion – Use more or less as per your prefere ; this is for garnish only.
Garlic & ginger – Fresh is best!
Tomato paste – Make sure it’s the paste – not sauc
Habanero – Use more ; less, or none as you prefer. You can also use different varieties of peppers depending on your tolerance. One small habanero pepper will provide plenty of spice for this stew.
Seasonings – Allspice ; smoked paprika, thyme, bay leaves.
Soy sauce – You can also add a bit of Worcestershi
Beef broth – Other types of broth will work ; but beef broth will give the deepest flavor.
Lima beans – Butter beans ; or white/navy beans will also work.
Cornstarch – To thicken your stew.

INSTRUCTIONS

Sauté: Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.

Braise: Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours, remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.

Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.

NOTES

Alert editor

Oxtail Stew

Olive oil – Sunflower safflower, avocado, grape seed, or vegetable oils can be used instead.
 Oxtails – Make sure they’re fully thawed before st
 Salt & pepper – Season to taste.
 Onion – White or yellow work best.
 Green onion – Use more or less as per your prefere this is for garnish only.
 Garlic & ginger – Fresh is best!
 Tomato paste – Make sure it’s the paste – not sauc
 Habanero – Use more less, or none as you prefer. You can also use different varieties of peppers depending on your tolerance. One small habanero pepper will provide plenty of spice for this stew.
 Seasonings – Allspice smoked paprika, thyme, bay leaves.
 Soy sauce – You can also add a bit of Worcestershi
 Beef broth – Other types of broth will work but beef broth will give the deepest flavor.
 Lima beans – Butter beans or white/navy beans will also work.
 Cornstarch – To thicken your stew.

Sear the oxtails: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
Sauté: Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
Braise: Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours, remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.

Add Photo

ameliewenzhao

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.