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Gina's Oxtail Stew Recipe

Gina's Oxtail Stew

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Average Rating:

Total Reviews: 71

Showing 51-60 of 71

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  • on July 15, 2010

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    I will defenetly make this again the flavors were there.. yummm

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  • on July 13, 2010

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    I made this wonderful dish for my husband tonight and he licked the plate. My husband has always been a big fan of oxtails, so I decided to try the recipe word from word and I had a ball making it. I love the way the wine made the oxtails so tender and how everything came together. This recipe was not only easy to follow but amazingly tastey as well. I would reconmend this recipe to anyone who is looking for a meal to stick to your bones and make you look like the best cook in the world.

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  • on June 28, 2010

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    O.M.G.!!!!!!!!

    These are the Best OXTAILS I have ever puy in my mouth. the recipe was a little chanllening only because I did not prep first. but other wise it was not time consuming at all. The reward was very well worth the wait. I was humming during meal time. My daughter was like moma are singing while you eating, which was a no-no during dinner time when they were coming up. Gina You really out did yourself on this recipe. I will eat OXTAILS no other way



    FRANCES
    FORNEY,TX
    6-28-2010















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  • on June 21, 2010

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    I've made oxtails before but these were so good, my husband and I loved them! Will be making again, thank you!

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  • on June 16, 2010

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    I finally got a chance to try this recipe and I got rave reviews on it from everyone that tried it. You must allow extra time to get the oxtails fully cooked. I followed the recipe very closely, only added additional carrots to the mix, and did have to simmer the oxtails for close to 5 hours before the meat fell off the bones, but otherwise changed nothing. I made the buttered egg noodles as well, and it's now going to be my "go to" recipe for egg noodles. This meal was satisfyingly rich and had incredible flavors to it. The leftovers were spectacular! I bought the oxtails at Costco and they were great. I used a good Cabernet Sauvignon for the wine. I will definitely make this again. Thank you Neelys for another fantastic recipe!

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  • on June 05, 2010

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    I loved it i will make it every one in my house loved it

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  • on May 17, 2010

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    Will not make again- but if one is going to make it for the first time, bump up the simmering time on the meat to more like 6 hours or more and I'd reverse the quantities of beef stock and red wine. Definitely de-grease, which if you're careful, you can do as it simmers. I was so dissapointed with the lack of flavor as it cooked that I also added port, dijon mustard and home-made demi glace to try and bump up the flavor- and it still didn't help much. I will however be using oxtails in my own braised meat recipe sometime, as I liked the texture and flavor of the beef itself. The sauce, however, was something akin to going on a first date as a teenager to an antiques store- while not a disaster, there are certainly more exciting ways to spend your time. Try a different recipe

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  • on March 23, 2010

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    I've made this twice already and both times it's come out incredible ... it's definitely a great family meal. I don't use noodles for it, I just use white rice which works great. The meat falls apart. Be careful with the thyme - a little goes a long way, best error on the less than over used side of it if you're using powder and not fresh thyme. This is definitely worth the time investment - leftovers are twice as good.

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  • on March 22, 2010

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    This recipe is excellent, and the taste from the wine is fantastic. Do use a good red wine that you would enjoy drinking. I let the oxtails simmer on a very low heat all day(6+ hourstil they were falling off the bone. It was even better the next day.

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  • on March 09, 2010

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    I MADE OXTAILS 4 DA 1ST TIME W/THIS RECIPE & THEY TURNED OUT GREAT & MY 15 YEAR OLD SON LOVES IT & HE DONT LIKE IT WHEN I MAKE JAMAICAN FOOD

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