Oxtail stew recipe | Jamie Oliver soup and stew recipes (2024)

FAQs

What to eat with oxtail stew? ›

Alternate way to thicken stew gravy: Remove the oxtails/vegetables, leaving the liquid in the pot. Make a cornstarch slurry in a small bowl (1 tablespoon cornstarch + 1 tablespoon water, mixed until combined). Stir mixture into stew liquid and simmer until gravy thickens, about 5 minutes.

Combining braised oxtails with carrots, parsnips, and turnips makes for delicious soul food. Serve this recipe with rice or with mashed potatoes.

The best side dishes to serve with oxtails are: roasted root vegetables, garlic mashed potatoes, sautéed greens, creamy coleslaw, potato rosti, jasmine rice, mashed sweet potatoes, baked potatoes, creamed spinach, roasted carrots, collard greens, macaroni and cheese, plantains, cornbread, garlic roasted potatoes, fried ...

Put the meat in the oil and sear each side for a couple of minutes. Browning your oxtails will not cook the meat. Instead, it will enhance its color and aroma by caramelizing its exterior. Browning beef oxtails in a hot skillet before braising will also add rich depth and flavor to the meat.

There is a good amount of fat and collagen that melt into your dishes as oxtail cooks, which will give a wonderful round texture to sauces and that slightly sticky feel to the meat. And the bonus flavor from the bone marrow that will cook into your dishes make this cut one to really get to know and not be afraid of!

By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

Stews are generally thicker than soups, being made up primarily of larger, solid chunks of ingredients. In other words, stews are thicker and chunkier—and always have solid ingredients. Generally speaking, if there is so much liquid that the ingredients are fully submerged, it's a soup.

What can I add to my beef stew to give it more flavor? ›

Add vegetables: After 1 hour 30 minutes, carefully remove pot from oven and use oven mitt to remove lid. Add vegetables and stir gently to combine. Carefully replace lid on pot and return stew to oven to cook for an additional hour.

Personally I would add as many aromatics and flavor enhancing substances that I like. If the stew is already finished, then you can sauté onions, garlic peppers, celery and carrots then add them to the stew. I would also add some herbs and finally salt and pepper to taste.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

Short rib is one of the best stew meats for rich and hearty stews because of its robust flavor and large surface area that absorbs the sauce during the long cooking time. These short ribs also contain a great deal of connective tissue, which breaks down in the slow cooker to produce a very soft and succulent meat.

This is definitely a dish to enjoy in a casual setting, since the best way to eat oxtail is to hold the bones in your fingers and chew on them until every particle of meat has been consumed. Oxtail is never exorbitantly priced. I bought six to seven ounces a person for my stew.

Smothered oxtails are perfect served over mashed potatoes, rice, or grits for true Southern flavor. You also serve oxtails with collard greens, cornbread, or potato salad. Make homemade biscuits or dinner rolls to scoop up that onion and garlic gravy!

That's because oxtail is packed with amazing connective tissues, cartilage, fat and bone and while its cooking these are broken down to the most amazing tender meat and nourishing collagen rich broth packed with nutrients that are great for healing your gut lining.