The BEST OXTAIL STEW RECIPE!! ( EASY Step by Step!) 🔥

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.

Remove oxtails from the package and place them in a bowl.

Clean the oxtails by rinsing them under water and scrubbing with the juice of one lime.

Trim off excess fat from the oxtails using kitchen scissors and rinse again.

Pat the oxtails dry to ensure seasonings stick well.

Season the oxtails with green seasoning, dry seasonings, and Worcestershire sauce.

Chop one whole onion, red bell pepper, carrots, and spring onion; reserve most for the end of cooking.

In a heavy-bottom skillet, heat olive oil and add the oxtails on high heat for 10-15 minutes until browned on all sides.

Add chopped onions to the skillet, avoiding garlic at this stage to prevent burning.

Deglaze the pan with half a cup of dry red wine, scraping up the browned bits from the bottom.

Stir in about a teaspoon and a half of tomato paste, then add the oxtails back into the skillet.

Add bay leaf, rosemary, thyme, and pour in water to cover the oxtails.

Cover the skillet and bring to a boil, then reduce heat to a simmer and cook for about 2 hours.

After 2 hours, check the oxtails; if not tender, add 2 more cups of boiling water and continue cooking for another 2 hours until tender.

Add reserved fresh ingredients (red bell pepper, carrots, spring onion) in the last 25 minutes of cooking for texture.

Season with salt to taste and add 1 cup of water to help cook down the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary