Oxtail Stew

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Thought this was great, but it was the first time I ever made or ate oxtails. Aside from halving the recipe, the only change I made was I left the potatoes out and instead made mashed potatoes.

Also let it cool then scraped off the thick layer of fat from the top.

Had I realized how little meat 3 lbs of oxtail actually is, I would've kept it at 6 lbs. A half recipe is enough to feed my husband and I for a couple meals but I was hoping to take some to relatives to try but I was greedy and felt like I couldn't spare any!

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I changed this recipe in several ways, but it came out delicious! I cut the recipe by a third so I could use just two pounds of oxtail, which came out very tender after cooking for 3.5 hours. I did a mild brine of the meat in salt water, sugar, garlic, and bay leaf for about 12 hours in the refrigerator. I seared it and added some a chopped onion quickly cooked with garlic. I added beef broth, more garlic, bay leaves, cilantro, salt, and pepper (no wine or tomatoes. After 2.5 hours I removed the bay leaves and added celery, carrots, potatoes, and more garlic and stewed for 45 minutes. Added some more cilantro close to the end. Ate it with cornbread, and it was great!

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My boys cleaned their plates and at first they were ewww lol. Same recipe. Browned tails that were pre/cut. Had water.oil.red onions.red potatoes and carrots. In pot pre boiling slow boil too. Added garlic and a little bay leave followed with brown mushroom campbells soup mixture and canned garlic/campbells tomatoes. Cook time was 4.5 hours for the almost fall of the bone meat. It was so good. Put some steaks on the grill and believe it or not the ox-tails were more priceier! Great receipe and as always you can add or deviate from any recipe your own touch. Grand mother Ethel always used to say. Go great with some hot water corn bread yum yum....

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Yum! I didn't cut up the oxtails, I browned and cooked them whole. I also only used 2 potatoes and 2 carrots because I only had one package of oxtails and it still turned out awesome! The broth is really delicious.

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I am making this now but it does not say anywhere about covering the pot when simmering the oxtails and tomatoes or once you add the carrots and potatoes. What did you do???

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I found Oxtails on sale at the local grocery near my vacation home. Thought - why not? Looked up food network recipes. This one was my choice. ROCKED!!! And I have enough stock left over to use on another day. When I am at an impasse...Food Network helps. Usually I do pretty well on my own, but THIS is great news for oxtails and using the whole beast (i.e. Offal!!!. Thank you!

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To start of with, don't shy away from cow-tail particularly when you're in a budgetary crisis. Hey, even Arnold Schwarz... talks about it. You can see it on you-tube, on Google just search on 'Arnold Cow Tail YouTube' and it will be the first hit.

I made this using a pressure cooker, which cuts downs the cooking time drastically and really works nicely on the cow tail, to leech out all the flavor from the bones and make the meat fantastically tender. The first cook was 40 minutes from pressurization, then allow to self-depressurize, then another 10 minutes of pressured cooking with potatoes. From start to finish it was about an hour including veggie prep.

Also, since I'm not cooking for 20 people, ,I used just a single package of cow tail (ok, oxtail if you prefer rather than SIX FREAKIN POUNDS, which came to just over two pounds. Used same amount of wine and tomatoes as recipe called for, but cut back on potatoes and carrots. The tomatoes and wine turn into a nice gravy with the onions and garlic adding excellent undertone flavors on your tongue. Don't forget the bay leaves as they really make the flavor savory.

As it turns out I make several dishes with cow tail, including one soup that omits the tomatoes altogether and uses two bottles of spanish wine (dark heavy red wine.

Anyway, this recipe is a winner and easy to modify. BUT, use a pressure cooker and the result will be even better.

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I tried this recipe out for the first time; and my husband loved it - and he hadn't eaten oxtail before. It reminded me a lot of my late mother's oxtail recipe - and one that I unfortunately didn't write down. So I was pleased to find a "similar" one to my mother's. Needless to say, there wasn't much left over. I'll definitely use this one in the future.

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This is a perfect example of how fods don't need a ton of different seasoning allo the time. The whole food ingredients give it the amazing flavor. I served it with the beer bread and I made Giadas amoretti peaches with it, awesome!

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This recipe turned out very well. It's simple, wholesome and reminded me of the oxtails my mom cooked as a child, only revived up with wine. Very satisfying.