You will really enjoy meat with this simple recipe! 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.

Clean the oxtail, removing excess fat to avoid greasiness.

Marinate the oxtail with paprika, cayenne, black pepper, salt, crushed garlic, crushed ginger, and dark soy sauce; mix well and refrigerate for at least 30 minutes.

Heat a large pot over medium heat and add vegetable oil.

Brown the oxtail pieces in the pot, turning them for about 5 minutes until nicely browned; then remove and set aside.

In the same pot, add 1 medium white onion and sauté for about 30 seconds.

Add 1 teaspoon each of crushed garlic and crushed ginger; continue sautéing until browned.

Add 1/4 cup each of red and yellow bell peppers and 1/4 cup of carrots; mix and cook for 1-2 minutes.

Add 2 large chopped tomatoes and 1 tablespoon of tomato paste; cook until tomatoes are tender.

Stir in 1 teaspoon of paprika powder, 1/2 teaspoon of black pepper, and 1 tablespoon of salt; mix for about 30 seconds.

Add 1 teaspoon of brown sugar to reduce acidity from the tomatoes; mix for about a minute.

Return the browned oxtail to the pot and add 6 cups of water; mix well.

Add 1 sprig of fresh rosemary, 2 sprigs of fresh thyme, 1 dry bay leaf, and 1 beef cube; mix again.

Cover the pot and let it boil for at least 6 hours until the meat is tender and falls off the bone.

Once cooked, remove the rosemary, thyme, and bay leaf before serving.

Cooking Techniques

Equipment Needed

Spice Level: