I cooked a pot of tasty oxtail stew a few weeks ago and friends asked for the recipe so I thought why not cook up another batch and post about it. Oxtail for those of you wondering is essentially the tail of a cattle. It’s rich , gelatinous and fatty often needs a couple of hours to get the best out of it. My advice, don’t attempt this if you are starving and need a quick meal as you’ll probably spend the 3 hours cooking time dipping chunks of bread in the stew before its done (ahem ) . That said, If you do have hours to spare , this stew is deeply rewarding.
Oxtail Stew Ingredients
1/2 Red and green bell peppers
clove of garlic
1 tbs of freshly grated ginger
1 tsp of Paprika
1 tsp of salt
1 tsp curry
1 tbs of ketchup and 1 tbs of tomato paste
6 Pimento seeds or 1 tbs of allspice
1 tbs Worcestershire sauce
1.5 tbs Browning
2 tbs of apple cider vinegar
1 Scotch bonnet
2 knorr or Jumbo chicken cube
1 cup of chicken stock
8 – 10 oxtail pieces
1 tbs of cornflour and 1 tbs of water
Non stick pot
Dice the peppers, onion , garlic and ginger
Make a marinade out of the ketchup, Worcestershire sauce, browning , vinegar , ketchup , tomato paste , pimentos , salt , 2 chicken cube and paprika. Rub marinade into the oxtail and leave in the fridge for 24 hours.
Carefully lift out the oxtail from the bowl ( leave the rest of the ingredients in the bowl ) and fry for 3 mins in a little vegetable oil .
After the 3 mins, pour the rest of the ingredients left in the bowl on the oxtail. Cover the pot with foil and place a lid over . Let it simmer for 20 mins on low heat, open up and pour in a cup of stock water.
Leave on low heat for 3 hours and add the cornflour slurry. Mix the pot of tasty oxtail stew , let it simmer without the lid for 20 more minutes and switch off the flames . I always find that it tastes better the next day and will keep for 4 days in a fridge.
I am always up for tweaking things, so chuck your own recipes and tips in the comment section.