Oxtail Two-Potato Stew Oxtail Two-Potato Stew

Author: Canadian Living

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.

  • Portion size 8 servings



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, jalape?epper, 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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 821 mg
  • Protein 31 g
  • Calories 387.0
  • Total fat 14 g
  • Cholesterol 92 mg
  • Saturated fat trace
  • Total carbohydrate 36 g


  • Iron 36.0
  • Folate 17.0
  • Calcium 5.0
  • Vitamin A 102.0
  • Vitamin C 45.0
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Oxtail Two-Potato Stew