Slowly Braised Oxtail
This soul food is one of the best stew dishes out there. The tender meat and collagen rich gravy just makes me salivate just but imagining it. I know for some using oxtails is weird and yucky but trust me if you try this recipe it would change how you look at it, it will be an eye-opener and might be addicted to it. In my own opinion this meat cut is underrated, for me this is the most tasty and succulent part of the beef.
The good part is that you can replace any beef stew dish with this cut and you will notice the difference. The bad part is that it will take a lot of time making it tender, roughly two to three hours. That three hours though is worth the wait, any recipe you replace with this one would be even more tasty, rich and thick. But before that try this easy classic first and let me know your thoughts.
- 2 kg oxtails
- 2 carrots, roughly chopped
- 2 parsnips, roughly chopped
- 1 turnip, roughly chopped
- 2 onions, finely chopped
- 6 cloves garlic, minced
- 3 tbsp tomato paste
- 3 cups beef stock
- 3 cups water
- 1 tsp dried thyme
- 2 pcs bay leaves
- freshly ground black pepper
- Season oxtails with salt and pepper.
- In a large pot add oil, turn heat on high then brown oxtails. Once browned remove oxtails then set aside.
- Bring heat to medium then sauté garlic and onions, once onions are soft add tomato paste, beef stock, water, dried thyme and bay leaves. Bring it to a boil.
- Add the oxtails into the pot bring back to a boil then simmer in low heat for 1½ hour.
- Add carrots, parsnips and turnips then simmer for 45 minutes hour or until oxtails are very tender
- Season with salt and freshly ground black pepper