Succulent Stewed Oxtail
AuthorsefordCategoryBeef, dinner ideas, Lunch ideasDifficultyBeginnerHere is how i make my Succulent Stewed Oxtail. Cooked down to a flavorful, tender, melt in your mouth comfort foot we can't get enough of.
First, rince your oxtails in lemon or lime and water and trim any fat if necessary. Drain, pat dry and prepare them for seasoning.
Next, In a large bowl add your oxtail, seasonings, fresh thyme and parsley, browning and veg. Massage the meat with the mixture and let it marinate for at least an hour to overnight (optional).
Place your pot on medium high heat (electric hub 4) with 2 tbs of oil. Separate your oxtail from the marinade and place into the pot in batches to allow them to brown evenly. Once your oxtail has browned place them all back into the pot and cover until they start to create their own water. When you see them stewing in their own liquid, pour more water in addition to its own liquid (enough to cover the oxtail), then cover and bring to a boil. Turn your heat down slightly (about 3) and let cook for 1.5 to 2 hrs or until oxtail is tender.
After 1.5 to 2hrs, your oxtails should be slightly tender (poke with a fork) and some of the liquid cooked away. Include the marinated veg and herbs along with the butter beans (drained and rinsed), ketchup and tomato paste. Mix well and pour in more water to cover your meat. Finally, let this come down for another hour or until meat is falling off the bone and veg is soft.
NOTE: you can thicken your stew with cornstarch by adding 1-2TB of cornstarch to 1/2 Cup of water then add it to the pot.
Serve with rice or dumplin and green banana. There are so many options!
Ingredients
Directions
First, rince your oxtails in lemon or lime and water and trim any fat if necessary. Drain, pat dry and prepare them for seasoning.
Next, In a large bowl add your oxtail, seasonings, fresh thyme and parsley, browning and veg. Massage the meat with the mixture and let it marinate for at least an hour to overnight (optional).
Place your pot on medium high heat (electric hub 4) with 2 tbs of oil. Separate your oxtail from the marinade and place into the pot in batches to allow them to brown evenly. Once your oxtail has browned place them all back into the pot and cover until they start to create their own water. When you see them stewing in their own liquid, pour more water in addition to its own liquid (enough to cover the oxtail), then cover and bring to a boil. Turn your heat down slightly (about 3) and let cook for 1.5 to 2 hrs or until oxtail is tender.
After 1.5 to 2hrs, your oxtails should be slightly tender (poke with a fork) and some of the liquid cooked away. Include the marinated veg and herbs along with the butter beans (drained and rinsed), ketchup and tomato paste. Mix well and pour in more water to cover your meat. Finally, let this come down for another hour or until meat is falling off the bone and veg is soft.
NOTE: you can thicken your stew with cornstarch by adding 1-2TB of cornstarch to 1/2 Cup of water then add it to the pot.
Serve with rice or dumplin and green banana. There are so many options!
