Oxtail Stew: 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.

Wash oxtail with lime or lemon and vinegar.

Trim the oxtail as needed.

Add homemade green seasoning, garlic powder, onion powder, black pepper, allspice powder, pimento balls, and white pepper powder to the oxtail.

Add avocado oil to help the seasoning stick to the oxtail and mix well.

Optionally add Browning sauce (1/2 to 1 tablespoon) to the oxtail and mix again.

Cover the seasoned oxtail with Saran Wrap and refrigerate to marinate overnight or for at least 1 hour.

Heat avocado oil in a large pot and add the marinated oxtail to brown it and let it simmer, creating its own juices.

After about 30 minutes, add water to the pot and mix well, ensuring the oxtail is covered.

Add Browning sauce, bell pepper, scallion, and parsley to the pot and mix.

Add enough water to cover the oxtail for boiling, and taste to adjust seasoning as needed.

Add fresh thyme and let the oxtail boil, turning occasionally.

After about an hour, add carrots and mix them in.

Add Goya tomato paste and bay leaves to the pot and let it boil for an additional 20 minutes.

Add boiled or canned butter beans to the pot and let it simmer until the oxtail is tender and the dish is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary