Posts Tagged ‘oxtail stew’

For those of you who were actually interested in reading this: Good for you. Many people wouldn’t even want to read the recipe, let alone try making the recipe. My dad found oxtail at the market and bought it. I knew it was a very tough, sinewy meat that requires a lot of cooking time to be edible. I knew that a stew was the best way to go. Contrary to popular belief, oxtail is actually not from an ox—it used to be—, but from a cow. I won’t say that this dish is easy; It’s time-consuming and takes a lot of TLC, but the reward is a humble stew where the meat, which can be effortlessly sucked off the bone, melts into the sauce, which is, in essence, the taste of cow in liquid form.

This is what I used. I didn’t buy anything, but beef stock

  • 1 oxtail (usually the whole tale comes, cut, in a package)
  • 1 large Spanish onion
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped peppers
  • 3 cups red wine
  • 2 cups Coca Cola
  • 3 cups beef broth
  • a few waxy potatoes
  • two rosemary sprigs
  • fresh thyme
  • grape tomatoes.
  • mushrooms

Spice rub:

  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • dash of cayenne
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon pepper
  • dash of oregano
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cumin powder
  • 1/4 teaspoon salt

1. Start by mixing the spice rub and rubbing it on both sides of the meat. Heat a pan on medium and add a little bit of oil to the pan. Evenly distribute the bones in the pan, so that they all can brown. The browning process should take 4-5 minutes on each side. Move the bones to a plate.

2. Deglaze the pan with red wine, scraping the brown bits off the bottom of the pan. Add the coke and beef broth. Add two rosemary sprigs and a lot of thyme leaves. Return the oxtail pieces to the pot and cook on low heat for a few hours. If the liquid level drops below the oxtail, add water and repeat if necessary. Strain the sauce to remove the rosemary leaves. The thyme leaves can stay. Refrigerate over night.

3. The next day, skim off the fat with a spoon or fork. I coated chopped potatoes in flour, salt, pepper, garlic powder, and onion powder. I sautéed them for two minutes and added the carrots for another two minutes. Then, add halved grape tomatoes, chopped peppers, and chopped onions for a few minutes. Finally, add minced garlic cloves and quartered mushrooms. I seasoned the vegetables as well.

4. Mix in the vegetables with the oxtail and sauce. If you see any huge lumps of fat on the oxtail, just trim it off. I added Worcestershire  sauce too. Simmer until the meat relinquishes its futile grasp against the bone. Add more water if necessary; this is the only thing that is leaving the stew. I served this with brown rice.

This can also be done in a slow-cooker. I didn’t realize how slow a slow-cooker actually was, so I used a pot for half the cooking process. In a slow cooker, it will take probably 7-9 hours of cook. A pot may cook it in less, but still expect a cook time of 5 hours. I have no Idea how long it took me. Sorry for not being precise, but I had to trouble-shoot a lot with this recipe.

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