Preparing a stew is a tasty and yummy way to cook oxtails. I got the inspiration from my beef bourguignon recipe, but I tried to make this dish simpler and easier to prepare. Imagine an oxtail bourguignon prepared quicker and simpler. This is what you will get from this oxtail stew recipe.
Oxtail is one of the tastiest parts of the cow, if not the most, in my opinion. You should be able to leverage on its potential to make different kinds of tasty stews. In addition to its flavor, tender oxtails are pleasant to eat. It is best if it is cooked until very tender for best results. There won’t be much chewing involved and you will literally feel the meat melt in your mouth.
If you have tried our peanut stew kare-kare, you’ll notice that the dominance of the meat every bite. It blended well with the peanut sauce and the shrimp paste. This was the reason why the dish was successful.
Some of you might want your stew saucier. If this is you, I suggest that you improve this recipe by adding more beef broth. However, make sure that you add enough broth. Do not add too much. Otherwise, this might turn into an oxtail soup.
Let’s talk about how I cooked this stew. I browned the oxtail by sauteing it with garlic and onion. Tomato paste and beef broth were added afterwards and I brought it to a boil. I used a pressure cooker to make the cooking process faster. However, you should be ok with a dutch oven. The important thing to consider at the end is that the meat is fork tender.
How do you eat this dish? I usually enjoy mine the Filipino way. This involves warm white rice. I also like having this with mashed potato. There are times when I eat this with baguette. There are several ways to enjoy this dish.
By the way, I also like my stew with Worcestershire sauce. I use it as a condiment instead of a seasoning.
Try this Oxtail Stew Recipe. Let me know what you think.
- 3 lbs. oxtail
- 1 (6 oz.) can tomato paste
- 1½ cups red wine
- 4 cups beef broth
- 1 medium onion, chopped
- 1 large baking potato, cubed
- 1 teaspoon fresh thyme
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
- Salt and ground black pepper to taste
- Heat olive oil in a pressure cooker. Once the oil starts to get hot, add the butter. Continue to heat until the butter and oil mixture starts to bubble.
- Saute the onion until tender.
- Add the oxtail. Cook each side for 1 minute.
- Add tomato paste. Saute the it in tomato paste for 2 minutes.
- Pour the beef broth into the pressure cooker. Cover and pressure cook for 30 to 40 minutes.
- Add thyme and red wine. Let boil.
- Add cubes potato. Continue to cook for 8 to 10 minutes. Note: you can add more beef broth if the liquid starts to dry-up.
- Add salt and ground black pepper to taste.
- Transfer to a serving bow. Serve.
- Share and enjoy!