The Best Oxtail Stew Recipe
These oxtails are simmered on the stove for a few hours until their tender and fall off the bone good! If you love recipes that are full of flavor, my oxtails are top notch.
Ingredients
- 3 Ibs Oxtails
- 2 Tbs Olive oil
- 1.5 Tbs Kitchen Bouquet Browning sauce
- 1/2 tsp McCormick All-purpose seasoning
- 1 tsp Oxtail seasoning
- 4 cups low sodium chicken broth or Water
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 can butter beans
- 1/2 onion (Diced)
- 3 stalks green onion (Diced)
- 3 cloves garlic
- 2 Carrots (Peeled & chopped up)
- 14.5 oz can of tomato
- 1/2 tsp ginger
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 2 Tbs Soy sauce
- 1 Tbs Tomato paste
- 2 to 3 Sprigs Thyme
Instructions
- Clean and prep your oxtail meat beforehand. Pat dry the oxtail with a paper towel.
- In a large bowl add the oxtails, diced onion, bell peppers, and scallion.
- Add the dry seasonings to the oxtail meat.
- Add the wet ingredients (soy sauce & browning sauce)
- Then, mix everything together and allow your oxtails to marinate overnight.
- In a pot on medium-high heat, add the olive oil.
- Once the oil is hot, add the oxtails and brown on each side. (Don’t overcrowd the pot. Brown the meat in batches if you need to).
- After you brown the oxtails, add all the ingredients that was in the bowl to the pot.
- Add the chicken broth to the pot. (Tip: You can use beef broth or water instead of chicken broth)
- Add a can of diced tomatoes and some fresh thyme sprigs.
- Turn the stove to medium-low to medium heat and cover the pot with a lid.
- Allow the oxtails to cook for 3 to 4 hours or until the oxtails are tender.
- Once the oxtails are tender, add the carrots and butter beans to the pot. (Drain the can of butter beans before adding to the pot)
- Cook the oxtail for an additional 20 minutes. (Or until the carrots are tender).
- Serve immediately. Enjoy!