Oxtail Stew Recipe S5 Ep537

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.

Sear oxtails in peanut oil in an 8-quart stock pot at high temperature until browned.

Remove seared oxtails and deglaze the pot with wine, whisking in tomato paste.

Return oxtails to the pot, add beef broth, and ensure some meat is above the liquid.

Add bay leaf, black pepper, salt, and Worcestershire sauce; bring to a boil.

Cover the pot and transfer it to the oven at 275 to 300 degrees for 5-6 hours.

Once cooked, transfer oxtails back to another pan and adjust seasoning with Worcestershire sauce, salt, and pepper.

Thicken the liquid with cornstarch mixed with cold water, stirring while adding.

Add carrots and mushrooms to the thickened liquid, then return the meat to the pot and cook for a few more minutes.

Cooking Techniques

Equipment Needed

Spice Level: