I love oxtails. My mother makes oxtails with the best of them! They are flavored perfectly and come off the bone so easily. We usually ate oxtails stew with rice on cold fall or winter evenings. Since leaving home I have really only eaten oxtails when I visited my mom or ordered it from the Jamaican restaurant near my house. But, my daughter LOVES them and with the weather getting colder, I’ve been on the hunt to purchase some. It’s virtually impossible to find oxtails from grassfed oxen. However, my husband and I took a trip over to H-Mart, an Asian supermarket with a very large selection of organ meats, bones, live fish and seafood, and so much more. The oxtail looked so yummy- not too fatty, and the perfect size for a stew. My recipe is below and I warn you that it is rather lengthy. However, if you make beef bone broth regularly, you probably have some on hand in the freezer. That will make it a lot easier for you.
Ingredients
- 2 cups of homemade beef bone broth + enough water to cover oxtails. !Do not use store-bough broth or bouillon cubes. See note section for alternative.
- 4 lbs of oxtails
- Dry White Wine (cooking wine)
- 3 green peppers, chopped
- 4 large carrot, sliced thinly
- 2 large onions, diced
- 3 stalks of celery, diced
- 1 head of garlic, peeled and crushed
- 1 Turnip, diced
- 2 tbs Dry Cumin
- 2 tbs Dry Thyme
- 2 tbs White Pepper
- 2 tbs Celtic Sea Salt
- 2 Bay Leaves
Instructions
- Season oxtails with dried seasonings and brown in 6 QT Dutch Oven.
- Remove meat from pan and loosen drippings with dry white wine and a wooden spoon.
- Add onion, garlic, and green peppers and stir fr until onions are clear.
- Add bone broth and bring to a boil, being sure to turn flame to low right as it reaches the boiling point.
- Remove meat from oven and add browned oxtails to pot. The broth should not be covering the oxtails at this point.
- Add Bay Leaves, cover and cook for 3 hours.
- Add remaining water to just cover the oxtails.
- Cook for another hour.
- Add turnips, carrots, and celery.
- Cook until turnips and carrots are done but not too soft (about 20 - 30 mins).
Notes
If you are not using homemade bone broth, please just use filtered water and allow the bones and meat to season the water. Do not use store bough broth or bouillon cubes as they will make your stew taste fake!
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