Oxtail Stew

Total Time:
4 hr
Prep:
25 min
Cook:
3 hr 35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon Essence, recipe follows
  • 1 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 4 pounds oxtails
  • 10 bacon slices, chopped
  • 2 large onions, chopped
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 6 garlic cloves, chopped
  • 1/4 cup tomato paste
  • 4 teaspoons fresh thyme leaves
  • 1 (750-ml) bottle dry red wine
  • 1 (28-ounce) can chopped Italian tomatoes
  • 1 (14 1/2-ounce) can beef broth
  • Cheddar Drop Biscuits, recipe follows
Directions

In a zip-top bag, combine Essence, flour, and salt and pepper. Add oxtails, seal bag, and shake to coat. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered. Remove bacon, using slotted spoon and reserve. Increase heat to high. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer oxtails to plate.

Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender. Mix in tomato paste and thyme. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half. Add tomatoes and broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover, and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. Serve with homemade Cheddar Drop Biscuits.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Cheddar Drop Biscuits:

1 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons plus 1 teaspoon solid vegetable shortening

1/4 cup plus 1 tablespoon milk

1 cup shredded Cheddar

Preheat the oven to 400 degrees F. Lightly oil a pie tin.

Combine all of the ingredients in a mixing bowl and mix well. The dough will be slightly sticky.

Divide the dough into 4 equal portions and drop into the pie tin. Bake for 25 to 30 minutes, or until lightly browned. Serve right from the oven.

Yield: 4 biscuits


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    16 Reviews
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    Well guys , I cheated and had zero fat issue. First I substituted half olive oil and half lard (about a tablespoon of each I carefully trimmed the meat. This step is important if you don't want to skim later. I OMITTED the bacon. 
    The rest I did verbatim . The style of wine you use is important. If you will not drink it at the table for crying out loud ...don't cook with it! I used a Tempranillo garnacha blend. Nice sweet overtones to the sauce. 
    Did have to cook for a little longer than suggested as we like our near off the bone. :
    This is an excellent dish whe. Done properly.  
     
    For anyone having issues with oil, you can do 1 of 2 things to alleviate this issue: 
     
    1-trim the fat before cooking 
     
    2-after cooking, set aside to cool, then place in the refrigerator for a couple of hours or overnight. When you bring them out, ALL of the oil will have come to the top. Scrape it off with a spoon. This oil is valuable stuff! There are lots of recipes you can use it in :.
    Very delicious, I also had a problem with oil but was able to spoon it off while cooking. Not sure where the oil comes from considering I left the Bacon out. The recipe was very good though.
    Wow, a little bit of an oil slick on top be beneath lies some beautiful food! next time I will probably add a little brisket for people who don't care to work on the tails. It was rich and flavorful. Rave reviews even from people who didn't like the idea of oxtail.
    The oxtail was just not cooked long and slow enough to have the meat falling off the bone. To me that is what I expect. We did however keep all the sauce and will be using it as a combination with rice for a good leftover. I saw another reviewer cooked this for 6 hours in a slow cooker and that could probably help the meat a great deal. The cheddar biscuits were excellent.
    This could have been amazing. It tastes amazing, but I have to eat it very carefully to TRY to eat around the pool of oil on top. I don't know why mine turned out so greasy and most of the other reviews didn't bring up an issue. I will definitely try this recipe again with less bacon and olive oil instead of all of the bacon grease. Had 5 star potential.
    Do this right and you will be in heaven!
     
    This can be a 'greasy' dish if a few things are not followed. The beef tails should be large, don't use the small fatty ones. Before browning them in a pan, I trim the tails removing as much fat as possible, then coat them in a flour salt pepper coating. When cooking in the dutch oven is finished I skim any fat off the top of the liquid, as some others here have done. I also serve from there, I don't strain the liquid then reduce it further.
    In two years I have not logged into give a review and I did so as just a warning to others. This dish was so greasy it was not eatable. I tried to fix the issue by draining the meat and veg. mix, putting the stock in ref. so I could scape off the fat from the meat that I let cooling. I made mashed potatos to go along with this, and nothing could make it eatable. It was a dish laced in fat and maybe someone who cooked this before could tell me what I did wrong. This is a never make again at my house. So sad to say after all the effort.
    Very rich with deep flavors.
    My husband always said that he will never try oxtail until I cooked Emeril's recipe!
     

     
    It was just delicious!
     

     
    Thank you Emeril
    Emeril NEVER lets me down! Although it took me a while to chop all the veggies, it was a snap after that. I followed the recipe closely, not substituting anything. The aromas coming from that pan were fantastic and the oxtails couldn't cook fast enough for me to eat them. But I didn't rush them.ladies and gents. My family and I ate the oxtails with rice and it went fast. P.S. Next time I'll pull out my food processor
    What a savory dish & the wine really complements this. I combined & prepared the ingredients as directed and finished for about 6 hours in the slow cooker. It was worth the wait. I didn't serve w/ bisquits, but instead over rice. It looked appetizing also.
    just love this stew
    This recipe is very tasty! I have even taken away the oxtails and did with a pot roast! and now with my diet..i removed the bacon and meat and added mushrooms.
    This meal was fantastic. I made it per the recipe and the sauce was so flavorful and the meat was very, very tender. I took the meat off the bone and put it back into the sauce so it would be easier to eat. The Cheddar Drop Biscuits turned out great and they stayed together when I dunked them in the stew. This will be a family meal for years to come. I will use short ribs next time. Thanks Emeril.
    It was really nice to see a real southern dish presented in a unique way. I will surely use Emeril's recipe the next time I cook my husbands favorite dish.
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