This Slowly Braised Oxtail with carrots, parsnip and turnip in tomato sauce is one of the best soul food you will ever have, its so delicious and very comforting.
- 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 1 1/2 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
Looks great. I love a good stew!
Heavenly recipe Raymund! We love oxtail!
Thanks for posting this recipe! I have been wanting to make an oxtail stew for a while now but I wasn’t sure how to prepare it. I’ll be following your recipe! This may be a silly question, but my butcher sells the oxtail in one big piece (I imagine that’s the way it’s supposed to come?), do I put it like that in the stew or is there a way to cut it up in smaller pieces?
I can’t imagine eating oxtail, but this stew looks so so delectable!
Hate to tell you I do not believe this to belong to the US! Well, shall we say I ate it many times a month in Europe and have continued to do so in Australia: absolutely delicious even if one has to curtail one’s intake because of the high cholesterol intake!
I will change it to Global then 🙂
I just saw this on Kitchen Nightmares and Gordon Ramsay if I am not mistaken called this a Soul Food which relates to African-American culture in US.
🙂 ! Please do!! Please believe me that just for ince [ 🙂 !] Dear GR may have enclosed too small an area 🙂 !
wow, smacking delicious braised oxtail…
simply suck off the meat from the bone!
Haven’t had oxtail stew in quite a while. I grew up on it (Puerto Rican household), and I don’t understand how people can think it’s a weird cut of meat. It’s not organ meat or anything, it’s just the tail. And it’s delicious.
You can buy it at Costco, Stater Brothers or Food for Less cut in small pieces.
Amazing photo – makes me drool just looking at it ! I love slow braising meats especially things like ox tail where the marrow cooks out and thickens the stew…
I am a new here and Thanks for this recipe. I am so much interested to try this oxtail recipe. In fact I already gathered the ingredients but I have not found parsnips and turnips here at Clovis, CA, so I just bought the potatoes instead. Will it be a good substitute for parsnips and turnips. Will the taste change.
It would change but not that much, I suggest you use waxy potatoes and carrots. Let me know how it turns out 🙂
Thank you so much for your reply. I am from Cebu city and I have not seen nor use parsnips. However, I have already found and bought turnips yesterday (which is singkamas, am I right?), what if I will omit parsnips instead (coz it’s hard to find here at Clovis and even in Fresno), will the taste still changes.
It wont change that much so you can just omit if its hard to find. 🙂
Though I omitted the parsnips in your recipe, the Braised Oxtail was sooooooo delicious and extra superb jud kaayo. Likewise, I planned to cook your Chinese Braised Beef but is the taste be okay if I will use the ALLSPICE instead of the
Five-Spice powder becoz it has a very very strong flavor.
Here at Clovis, CA, we thank you very very much for sharing us your very
delicious recipes. May GOD bless you and your family always!
This sounds delicious, Raymund. I look forward to trying it with the grass-fed beef oxtails I got from my supplier not long ago. Can’t wait, as I’m not sure I’ve ever had oxtail before.
My go-to recipe for oxtail….cooked it so many times with this recipe n my family loves it. Thanks for sharing.
Thanks for trying it out!