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Oxtail is a flavorful and rich cut of meat from the tail of cattle. It's often used in stews and soups due to its gelatinous texture and delicious taste.

It's quite tasty! Oxtail stew is a popular dish in many cuisines. If you get a chance, you might enjoy trying it sometime. It's flavorful and hearty.


Description of this recipe.

Indulge in the rich, comforting embrace of our Oxtail Stew. This slow-cooked delight features succulent oxtails, simmered to tender perfection in a flavorful blend of aromatic herbs, hearty vegetables, and robust beef broth. Every spoonful promises a savory medley of flavors, making it a true culinary classic. Whether enjoyed on a chilly evening or shared with loved ones, this dish is a celebration of warmth and tradition, bringing together the essence of slow cooking and wholesome ingredients for a truly satisfying dining experience.

Basic oxtail stew recipe:

Ingredients:

3-4 pounds oxtails, trimmed of excess fat
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
2 tablespoons tomato paste
4 cups beef broth
2 bay leaves
Salt and pepper to taste
Chopped fresh herbs (thyme, rosemary) for garnish (optional)

Instructions:

Season the oxtails generously with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the oxtails on all sides. Remove and set aside.
In the same pot, add onions, garlic, carrots, and celery. Sauté until softened.
Stir in tomato paste and cook for 1-2 minutes.
Add the oxtails back to the pot. Pour in beef broth . Add bay leaves.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the oxtails are tender and almost falling off the bone. Stir occasionally and skim off any excess fat that rises to the top.
Once done, adjust seasoning with salt and pepper if needed.
Serve the oxtail stew hot, garnished with fresh herbs if desired. It pairs well with mashed potatoes, rice, or crusty bread.
Enjoy your flavorful oxtail stew.






















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