Oxtail Stew

Oxtail Stew

Ingredients:

2 ½ pounds oxtail

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon salt

1 tablespoon white sugar

1 tablespoon garlic powder

1 teaspoon browning sauce 

¼ teaspoon ground cayenne pepper

¼ teaspoon ground black pepper

2 tablespoons vegetable oil

2 carrots, thinly sliced into rounds

2 stalks celery, thinly sliced

1 onion, chopped 

4 garlic cloves, minced

3 cups beef broth

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 bay leaf

2 tablespoons unsalted butter

Directions:

Wash and pat the oxtail dry. Place the oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic powder, browning sauce,, cayenne pepper, and black pepper together in a small bowl. Rub both sides of the oxtail with soy sauce mixture; discard any excess.

Heat the vegetable oil in a large, deep skillet over medium-high heat. Sear the oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.

Sauté the carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add in the oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.

You can serve it over rice or noodles. YUM!

 

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