Oxtail Stew

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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.

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This stew wasn't too bad. I did omit the ox tail. Something about the idea of cut up cow tail grossed me out, so I used plain beef stew chunks instead. I think it turned out pretty good. It will definately have your house smelling good. Be sure to give yourself enough time to let the stew simmer so that your veggies are tender.