Tender Oxtail Stew Recipes

Oxtail stew is an old-fashioned stew that was popular during the Depression Era. The reason it's not popular today is simply because oxtail beef is in fact meat taken from an ox's tail or more commonly from a cow's tail. Many people aren't interested in the tail, which is unfortunate because oxtail stew recipes are delicious.

Oxtail meat is filled with collagen and is very tasty. The stew created when using this part of the animal is extremely tender, delicious, thick and rich. If you're a smart cook, you'll want to make sure no part of the animal goes to waste, so the next time you order a half beef for your freezer, ask that the oxtails be included. You won't be sorry.

Tender Oxtail Stew Recipe
Ingredients You Will Need:
2 tablespoon vegetable oil
?" cup white flour
½ teaspoon sea salt
½ teaspoon black pepper
2 to 3 pounds oxtails cut into 2 ½-inch pieces
2 tablespoons tomato paste
4 cups chicken or beef broth
2 bay leaves
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced (optional)
6 carrots cut into 1 ½ inch pieces
6 potatoes, cut in half lengthwise

Pour the vegetable oil into a large kettle, and place on the stove. Combine the flour, salt and pepper in a plastic bag. Place the oxtails into the bag and shake, making sure all are evenly coated before removal. Pour the oxtails into the heated oil, and cook on medium-low heat until evenly browned, turning as often as needed.

When the oxtails are browned, pour in the tomato paste, broth, spices, onions, celery and garlic (if using), and cover. Simmer for about two hours, stirring occasionally. When the meat is tender, add the carrots and stir. Then carefully place the potatoes into the stew, shoving them down into the liquid so that they are well immersed. Cook for a half hour to an hour, checking often. If, at any point, the broth has cooked down too much, add more as needed. Skim fat and serve.

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