Oxtail Stew for Them Cold Winter Days

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs provide a similar texture at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces fat content while still adding flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Oregano is a cost-effective herb that adds a similar aromatic quality.

Start by trimming excess fat from the oxtails, leaving some fat for flavor.

Season the oxtails with garlic powder, onion powder, and black pepper; no salt yet.

Place the oxtails in the pressure cooker with a little water at the bottom.

Cook the oxtails in the pressure cooker for about 1 hour and 20 minutes.

Prepare the base for the stew by crushing about 20 plum tomatoes by hand.

Add diced mirepoix (carrots, celery, and onions) to the crushed tomatoes.

Render the fat from the oxtails in a separate pan, adding garlic and the mirepoix mixture.

Season the mirepoix with a couple of pinches of salt and stir to combine.

Add half of the fresh corn to the mirepoix and stir it in.

Cook the mirepoix mixture down until softened, about 10-15 minutes.

After the oxtails have cooked, combine the oxtails with the mirepoix and crushed tomatoes.

Add the broth from the pressure cooker to the mixture to create a stew consistency.

Cut the peeled potatoes and add them to the stew 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: