Oxtail stew is a versatile dish that plays a prominent role in the cuisines of many different countries, including Spain, the Philippines, Italy, and several African countries. In America, where it is likely the recipe was introduced by enslaved Africans, oxtail stew is a soul food common in the South. This hearty stew includes a number of vegetables, as well as the savory flavors of soy and oyster sauces.
Recipe Servings: 4
Prep Time
20 minutes
+ 25 hours resting
+ 25 hours resting
Cook Time
4 hours
Total Time
29 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lbs oxtail, chopped
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp dry sherry
- 3 garlic cloves, chopped
- 2 bay leaves
- 3 onions, chopped and divided
- 2 cups beef broth, divided
- 1 lb carrots, peeled and sliced
- 1½ cups chopped celery
Directions
- Toss the oxtail with soy sauce, oyster sauce, and dry sherry in a Dutch oven or large soup pot. Cover and let rest for 60 minutes to marinate.
- Turn the heat to medium. Cook for 30 minutes, covered.
- Uncover the pot and turn the heat to high. Cook the meat until browned on all sides, about 3–4 minutes per side.
- Add the garlic, bay leaves, and half the onion, along with ¼ cup of beef broth. Cook, stirring often, for about 5 minutes.
- Add the rest of the beef broth. Decrease the heat to medium-low and simmer until the meat is tender, about 3 hours.
- Remove the pot from heat and strain the liquid into a large bowl. Set the meat aside and discard the herbs and onions.
- Shred the meat, return it to the broth, cover, and refrigerate for 24 hours.
- Skim any excess fat from the top of the broth, and then bring to a boil over medium-high heat.
- Stir in the carrots, celery, and the remaining onions.
- Cover, reduce heat, and simmer for about 20 minutes, until the vegetables are fork-tender.
- Serve hot.
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