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Oxtail is a rich, flavorful cut of meat that is perfect for stewing. Oxtail stew recipes have been around for centuries, and are a favorite comfort food in many cultures.
The first known recipe for oxtail stew dates back to the Roman Empire. This early version of the dish was made with oxtail, onions, garlic, and wine. Over the centuries, the recipe has been adapted to include different ingredients and seasonings, but the basic principle remains the same: slow cooking the oxtail results in a rich, flavorful stew.
Oxtail stew recipes can be found in cookbooks from all over the world. In Italy, the dish is called stufato di coda di bue, and is often served with polenta. In Spain, the stew is known as rabo de toro, and is often made with a variety of vegetables and spices. In South America, oxtail stew is called rabo de buey, and typically includes beans and a variety of other meats.
Making oxtail stew is a process that can take several hours, so patience is key. Start by marinating the oxtail in a combination of your favorite spices and herbs overnight. Once you’re ready to cook, brown the oxtail in a large pot before adding in the marinade, along with beef broth, vegetables, and other seasonings. Bring the stew to a boil, then reduce the heat and simmer for several hours until the oxtail is tender. Be sure to stir the stew occasionally and add more liquid as necessary. Finally, once the oxtail is cooked through, taste and adjust the seasoning as desired before serving.
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|scotch bonnet pepper|
|light brown sugar|
|red chile pepper|
|chicken bouillon powder|
|beef bouillon powder|
|scotch bonnet peppe|