Southern Oxtail Stew Recipe Is Making a Comeback (If You Know, You Know) by 30Seconds Food
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Oxtails are a southern staple and also a British comfort food. Don't let the name scare you. The meat from the oxtails is tender and succulent and often used in stews. This southern oxtail stew recipe is a hearty stick-to-your-ribs meal that will fill you up and leave a smile on your face.
You can't go into a southern or soul food restaurant lately and not find oxtails on the menu. Oxtails seem to have made a comeback. Oxtails are not the inexpensive ingredient they used to be because of this popularity, but they're definitely worth the money. Read about the history of the humble oxtail.
This rich slow-cooked oxtail stew recipe has a flavorful broth, potatoes and green peas. It will be in your dinner recipe rotation after one bite. To make these southern oxtail stew recipe you will need oxtails, olive oil, onion, garlic, red wine, a can of whole tomatoes, tomato paste, beef broth, Worcestershire sauce, fresh thyme, bay leaves, potatoes, flour and green peas.
Be sure to clean your oxtails well before using. Here is how a guide to how to clean oxtails.
Variation: Add a fresh vegetable to the stew while cooking.
This high-protein oxtail stew is even better the next day, so be sure to pack some up for lunch.
Cuisine: American / Southern / Caribbean
Prep Time: 10 minutes
Cook Time: 8 1/2 hours
Total Time: 8 hours and 45 minutes
Servings: 8
Ingredients
- 2 tablespoons olive oil
- 4 pounds oxtails, cleaned
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 cup red wine
- 14 ounces (1 can) whole tomatoes
- 5 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs of fresh thyme
- 2 bay leaves
- 2 large potatoes, peeled and chopped
- 3 tablespoons flour
- 1 cup frozen peas
Here's how to make it:
- Heat the oil in a large skillet. Season the oxtails with salt and pepper. Sear the oxtails in the hot oil until browned on all sides, about 3 minutes per side. Put the oxtails into the slow cooker.
- Add the onion, garlic, wine, tomatoes, tomato paste, stock, Worcestershire sauce, thyme and bay leaves. Cook on low for about 4 to 5 hours or until meat is tender.
- Remove the oxtails and shred the meat from the bone or leave them whole. Return the meat to the slow cooker. (Whether to remove the meat is a personal preference. The stew will be delicious either way.)
- Add the potatoes and continue to cook for another 2 to 3 hours or until potatoes are tender. Season with salt and pepper, to taste.
- Whisk the flour into some of the broth and return to the slow cooker. Pour in the peas. Cook another 30 minutes. Serve. Store the stew in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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