Oxtail Stew! Simple, delicious easy recipe!

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.

Trim excess fat from the oxtails, leaving some for flavor.

Clean the oxtails with lemon juice.

Season the oxtails with salt and black pepper on all sides.

Heat 1-2 tablespoons of macadamia nut oil in a non-stick cast iron skillet over low to medium heat.

Sear the oxtails in batches until browned on all sides, about 3-4 minutes per side.

Remove the oxtails from the skillet and set aside.

Add chopped onions to the skillet and sauté until translucent.

Add chopped green bell pepper and celery; cook until slightly tender.

Stir in about half a tablespoon of tomato paste and sauté for about 5 minutes.

Preheat the oven to 350°F.

Add the oxtails back to the skillet along with all the juices.

Pour in 4.5 cups of beef broth and turn off the stove.

Sauté minced garlic in a little oil until fragrant, about 30 seconds to 1 minute, then add to the pot.

Peel and chop sweet potatoes and carrots; set aside in cold water until ready to add.

After about 1.5 hours, add the sweet potatoes and carrots to the pot.

Take some of the potatoes out to mash them for thickening the stew, then return them to the pot.

Let the stew cook for an additional 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary