Oxtail Stew Recipe - Glen And Friends Cooking - How To Make Oxtail Stew

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.

Go to the grocery store and pick up an oxtail; have the butcher chop it into manageable pieces.

Season the oxtail pieces with salt and pepper.

Heat olive oil in a Dutch oven.

Toss a little flour with the oxtails before browning them in batches, avoiding crowding the pot.

Brown the oxtail pieces on all sides and set aside once browned.

Add chopped onion, celery, and carrot to the pot; soften the onion without browning it.

Add minced ginger and garlic to the pot and cook until fragrant.

Incorporate chopped scallion (white and purple parts) into the mixture.

Add about half a can of tomato paste and cook slightly to caramelize the sugars.

Add two whole scotch bonnet peppers for heat.

Crush allspice in a mortar and pestle and add it to the pot.

Pour in about four cups of water to prevent burning on the bottom of the pan.

Add a couple tablespoons of soy sauce to the mixture.

Stir in marmite to enhance the beef flavor.

Strip thyme leaves and add them to the pot.

Add a good dollop of homemade worcester sauce to build flavor.

Return the browned oxtail to the pot and stir everything together.

Cover the pot and place it in a preheated oven at 325 degrees Fahrenheit for three to four hours, stirring occasionally and checking liquid levels.

After three and a half hours, remove the pot from the oven and check the thickness of the stew.

Stir in fresh soybeans (edamame) for additional texture and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary