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.

Chop one yellow onion and mince seven cloves of garlic.

Remove leaves from fresh thyme and chop finely.

Chop two stalks of carrots into quarter pieces and peel two russet potatoes, cutting them into quarter chunks.

In a large bowl, add cold water and one teaspoon of vinegar; stir and add oxtails to clean them, letting them sit for 10 minutes.

In another bowl, add cold water and one teaspoon of vinegar; stir and add potato chunks to prevent browning.

In a small bowl, add cold water and one teaspoon of vinegar; stir and add carrots to prevent browning.

In a food processor, combine one cup of chopped yellow onion, one tablespoon of chopped garlic, and one teaspoon of thyme; blend until it reaches a paste consistency.

Transfer oxtails to a large bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of Tony Chachere's Creole seasoning, 1 teaspoon of Chef Paul Prudhomme's Magic Seasoning, and the marinade from the food processor, along with 1/4 cup of Worcestershire sauce; rub the seasonings into the oxtails and cover, refrigerating overnight.

In a medium-sized bowl, add five cups of hot water and 1 1/2 tablespoons of beef base; stir until dissolved.

If using, add 1/4 cup of red wine to the beef base mixture and stir.

Preheat a large pot over medium-high heat and add 1/3 cup of canola oil; heat for two minutes.

Add oxtails to the hot oil and sear on each side for two minutes, then remove and set aside.

In the same pot, add 1/3 cup of all-purpose flour and stir for about six minutes until the mixture reaches a dark brown color.

Add 2 cups of chopped yellow onion and 2 tablespoons of chopped garlic; sauté for four minutes.

Add the beef base mixture and stir; then add 1/2 teaspoon of salt, 1/2 teaspoon of Tony Chachere's Creole seasoning, 1 teaspoon of Chef Paul Prudhomme's Magic Seasoning, 2 teaspoons of thyme, and optional cayenne pepper and hot sauce.

Add 2 tablespoons of tomato paste and any leftover marinade from the oxtails; stir well and let come to a slight simmer.

Reduce heat to medium-low, add oxtails back to the pot, cover, and let simmer for two hours.

After two hours, check oxtails for tenderness; if not tender, cook longer.

Add potatoes, one cup of carrots, and one cup of frozen green peas to the pot; stir and cover, letting it come to a simmer before simmering for an additional 40 minutes.

After 2 hours and 40 minutes total cooking time, check oxtails and potatoes for tenderness; if not tender, cook longer.

Let the stew cool completely before refrigerating overnight for best flavor.

Cooking Techniques

Equipment Needed

Spice Level: