Oxtail Two-Potato Stew

Tested Till Perfect

Meat on the bone is always tasty, and oxtails have the most flavour of all beef cuts. They require long, slow cooking to become tender, but the pressure-cooker method trims the time by about two-thirds.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 387
pro 31 g
total fat 14 g
sat. fat trace
carb 36 g
fibre 4 g
chol 92 mg
sodium 821 mg
% RDI: -
calcium 5%
iron 36%
vit A 102%
vit C 45%
folate 17%
    4 lb (2 kg) oxtail pieces
    1 tbsp (15 mL) vegetable oil
    1 onion, chopped
    2 stalks celery, chopped
    1 jalapeño pepper, seeded and minced
    4 cloves garlic, minced
    3/4 tsp (4 mL) each pepper, ground allspice and dried thyme
    1/2 tsp (2 mL) salt
    1/2 cup (125 mL) tomato paste
    1/3 cup (75 mL) all-purpose flour
    5 cups (1.25 L) beef stock
    4 potatoes (11/2 lb/750 g), peeled and cubed
    1 sweet potato (1 lb/500 g), peeled and cubed
    4 tsp (20 mL) lemon juice
    2 green onions, chopped

Preparation:

Trim oxtails of outside fat. In large shallow Dutch oven, heat oil over medium-high heat; brown oxtails. Remove to plate. Drain fat from pan. Add onion, celery, jalapeño pepper, garlic, pepper, allspice, thyme and salt to pan; fry over medium heat, stirring occasionally, until softened, about 5 minutes.

Add tomato paste and flour; cook, stirring, for 2 minutes. Whisk in beef stock. Return oxtails and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until oxtails are tender, about 3 hours. Skim off fat.

Add potatoes and sweet potato; simmer, covered, until potatoes are tender, about 35 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow container until cold. Cover and refrigerate for up to 2 days. Reheat.) Stir in lemon juice; sprinkle with green onions.

Additional Information

  • Other Method
    Pressure-Cooker Oxtail Two-Potato Stew: Using pressure cooker instead of Dutch oven, follow first paragraph as directed.

    Set flour aside. Add tomato paste; cook, stirring, for 2 minutes. Whisk in beef stock; return oxtails and any accumulated juices to pan. Secure lid and bring to High pressure over high heat. Reduce heat to maintain High pressure; cook for 27 minutes. Remove from heat; let pressure release completely, about 10 minutes.

    Add potatoes and sweet potato; simmer, covered, over medium heat until tender, about 35 minutes.

    Whisk reserved flour with 1/3 cup (75 mL) cold water; whisk into stew. Simmer, uncovered, until thickened and bubbly, about 5 minutes.

    Tip: To freeze stew, omit regular and sweet potatoes and freeze for up to 2 weeks. Thaw and reheat while cooking potatoes in boiling salted water until tender, about 25 minutes; drain and add to stew.





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