Oxtail Stew
If you have not tried oxtail stew before it’s about time to make one. Slowly cooked fatty meat in a rich sauce, that is falling off the bone it’s something we all need in our life from time to time.
Oxtails are really easy to get in the shops or butcher and for a reasonable price as well. The meat is fatty and full of flavour which makes it a great cut to prepare all kinds of stews with. In this recipe, you will see I made it with soya sauce, lots of garlic and chillies. Delicious!
This recipe is really easy to throw together and let it cook without too much attention. Those 4 hours of slow cooking will make the sauce thick and the meat super tender. With a side of rice and a sprinkle of spring onion, it is a great treat that you will want to just eat more and more.
Oxtail Stew
Ingredients
- 6 Medium Oxtails
- 1 Onion diced
- 5 Garlic Cloves chopped
- 2 Jalapeno Chillies chopped
- 1/2 tsp Ground Ginger
- 2 tbsp Tomato Puree
- 4 tbsp Soya Sauce
- 0.5 L Beef Stock
- 3 Fresh Bay Leaves
- Spring Onion to decorate
Instructions
- Heat 2 tbsp of olive oil in a large pot on medium heat. Clean and season oxtails with salt and pepper, place in the pot and cook until all the sides are browned. Take them out of the pot, place them on a plate and set aside.
- Place the diced onion into the pot and cook until translucent but not browned. Add chopped garlic and chillies into the pot. Cook for 1 minute. Stir in smoked paprika, soya sauce and tomato puree. Cook for 2-3 minutes.
- Place the oxtails back into the pot. Pour the beef stock, add bay leaves, and bring the stock to boil. You want the oxtails to be just covered in the stock so add more if needed. Cover the pot with the lid, leaving a small crack, and cook on low-medium heat for 4 hours. Check the stew from time to time to add more water if needed.
- Serve with rice and a sprinkle of chopped spring onion.