Easy Brown Stew Oxtail Recipe | Featuring Imarku's Enameled Cast Iron Dutch Oven | Episode 345

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still provide a rich flavor.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: worcestershire sauce

Coconut aminos are lower in sodium and a soy sauce alternative.

Trim some fat off the oxtail, being careful not to remove too much.

Cut a lime in half and rub it all over the oxtail, then rinse under hot water.

In a bowl, mix a couple tablespoons of a piece seasoning and one tablespoon of all-purpose seasoning.

Add 3-4 tablespoons of browning sauce to the oxtail for color.

Add 1-2 teaspoons of garlic powder and onion powder, adjusting based on the amount of oxtail.

Massage the seasoning into the oxtail and let it marinate in the fridge for at least 30 minutes or overnight.

Heat the cast iron skillet over medium-high heat and add one tablespoon of olive oil.

Add 2-3 tablespoons of brown sugar to the skillet and let it caramelize for about 3-4 minutes until the crystals are gone.

Carefully add the oxtail to the skillet, stirring to coat in the caramelized sugar.

Cover and cook the oxtail on the stove for 15-20 minutes, allowing it to brown further.

Add 2-3 cups of water and thyme to the skillet to finish cooking the oxtail until tender.

Taste for salt and adjust as needed, noting the sweetness from the caramelized sugar.

Cover the skillet and transfer it to a preheated oven at 400°F to continue cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary