Oxtail stew is a classic comfort food dish that has been warming hearts and bellies for centuries. This rich, flavorful stew is made with tender oxtail meat, slow-cooked in a rich broth with a variety of aromatic spices and vegetables. In this article, we’ll show you how to make a delicious oxtail stew in a slow cooker, perfect for a cold winter’s night or a special occasion.
What is Oxtail?
Before we dive into the recipe, let’s talk a bit about oxtail. Oxtail is a type of beef that comes from the tail of a cow. It’s a tougher cut of meat, which makes it perfect for slow-cooking. The slow-cooking process breaks down the connective tissues in the meat, making it tender and fall-off-the-bone delicious.
Benefits of Using a Slow Cooker
Using a slow cooker to make oxtail stew is a game-changer. Here are just a few benefits of using a slow cooker:
- Convenience: Slow cookers are perfect for busy people. Simply add all the ingredients to the slow cooker in the morning, and come home to a delicious, ready-to-eat meal.
- Tender meat: Slow cookers are designed to cook meat low and slow, which makes it tender and fall-off-the-bone delicious.
- Rich flavors: Slow cookers allow the flavors to meld together slowly, creating a rich and depthful broth.
Ingredients
Here are the ingredients you’ll need to make oxtail stew in a slow cooker:
- 2 pounds oxtail, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Optional Ingredients
- 2 celery stalks, chopped
- 2 cloves, minced
- 1 cup mushrooms, sliced
Instructions
Here’s how to make oxtail stew in a slow cooker:
Step 1: Brown the Oxtail
Heat the olive oil in a large skillet over medium-high heat. Add the oxtail pieces and brown them on all sides, about 5 minutes per side. Remove the browned oxtail from the skillet and set it aside.
Step 2: Soften the Onions
Reduce the heat to medium and add the chopped onion to the skillet. Cook the onion until it’s softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Step 3: Add the Vegetables
Add the chopped carrots and potatoes to the skillet and cook for 5 minutes, stirring occasionally.
Step 4: Add the Liquid Ingredients
Add the red wine, beef broth, tomato paste, thyme, rosemary, and bay leaf to the skillet. Stir to combine and bring the mixture to a boil.
Step 5: Assemble the Slow Cooker
Add the browned oxtail, softened onions, and vegetable mixture to the slow cooker. Pour the liquid ingredients over the top and season with salt and pepper.
Step 6: Cook the Stew
Cook the stew on low for 8-10 hours or on high for 4-6 hours.
Step 7: Serve
Serve the oxtail stew hot, garnished with fresh herbs and crusty bread on the side.
Tips and Variations
Here are a few tips and variations to help you make the best oxtail stew ever:
- Use a good quality red wine: The red wine adds a depth of flavor to the stew, so use a good quality wine that you’d drink on its own.
- Add some acidity: A splash of vinegar or a squeeze of fresh lemon juice can help to balance the richness of the stew.
- Experiment with spices: Try adding some ground cumin, coriander, or paprika to give the stew a unique flavor.
- Use different vegetables: Try adding some diced bell peppers, sliced mushrooms, or chopped celery to the stew.
Oxtail Stew Nutrition Information
Here is the nutrition information for oxtail stew:
| Nutrient | Amount |
|---|---|
| Calories | 500 per serving |
| Protein | 30g per serving |
| Fat | 20g per serving |
| Carbohydrates | 30g per serving |
| Fiber | 5g per serving |
Conclusion
Oxtail stew is a hearty, comforting dish that’s perfect for a cold winter’s night or a special occasion. By following these simple steps and using a slow cooker, you can create a delicious, fall-off-the-bone tender stew that’s sure to impress. So why not give it a try? Your taste buds will thank you!
What is oxtail and where can I find it?
Oxtail is a type of beef cut that comes from the tail of a cow. It is a tougher cut of meat, but when cooked low and slow, it becomes tender and falls off the bone. You can find oxtail at most butcher shops or high-end grocery stores. If you’re having trouble finding it in stores, you can also ask your local butcher to order it for you.
If you’re unable to find oxtail, you can also substitute it with other tougher cuts of beef, such as beef shank or short ribs. However, keep in mind that the flavor and texture may be slightly different. Oxtail has a unique flavor and texture that is worth seeking out, so don’t be discouraged if you have to look a little harder to find it.
What is the best way to brown the oxtail before slow cooking?
Browning the oxtail before slow cooking is an important step that adds depth and richness to the stew. To brown the oxtail, heat a couple of tablespoons of oil in a large skillet over medium-high heat. Add the oxtail to the skillet and sear it on all sides until it is nicely browned. This should take about 5-7 minutes per side.
It’s also important to not overcrowd the skillet when browning the oxtail. Brown the oxtail in batches if necessary, to ensure that each piece has enough room to cook evenly. This will help to prevent the oxtail from steaming instead of browning, which can result in a less flavorful stew.
Can I make this recipe in a Dutch oven instead of a slow cooker?
Yes, you can make this recipe in a Dutch oven instead of a slow cooker. To do this, brown the oxtail in a skillet as described above, then transfer it to the Dutch oven with the remaining ingredients. Cover the Dutch oven with a lid and transfer it to the oven, where it should cook at 300°F for about 2 1/2 to 3 hours, or until the oxtail is tender.
Keep in mind that cooking the stew in a Dutch oven will result in a slightly different texture and flavor than cooking it in a slow cooker. The slow cooker will break down the connective tissues in the oxtail more thoroughly, resulting in a more tender and fall-apart texture. However, the Dutch oven will still produce a delicious and flavorful stew.
How do I know when the oxtail is cooked?
The oxtail is cooked when it is tender and falls off the bone. To check for doneness, remove a piece of oxtail from the slow cooker and try to pull it apart with a fork. If it comes apart easily, it is done. If not, return it to the slow cooker and cook for another 30 minutes to an hour, then check again.
It’s also important to not overcook the oxtail, as it can become mushy and unappetizing. If you’re unsure whether the oxtail is cooked, it’s always better to err on the side of undercooking it slightly, as it will continue to cook a bit after it’s removed from the heat.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. In fact, the flavors of the stew will meld together and intensify if it’s refrigerated or frozen overnight. To make ahead, cook the stew as directed, then let it cool to room temperature. Cover it and refrigerate or freeze it until you’re ready to serve.
When you’re ready to serve, simply reheat the stew in the slow cooker or on the stovetop until it’s hot and bubbly. You can also reheat it in the oven, covered, at 300°F for about 30 minutes. This is a great option if you’re serving a crowd, as it allows you to cook the stew ahead of time and then reheat it when you’re ready.
What are some serving suggestions for this stew?
This stew is hearty and comforting, and it’s perfect for serving with a variety of sides. Some suggestions include crusty bread, mashed potatoes, egg noodles, or polenta. You could also serve it with a side of steamed vegetables, such as carrots or green beans, to add some color and contrast to the plate.
Another option is to serve the stew over rice or with some crusty bread for dipping in the juices. This is a great way to soak up all the flavorful broth and enjoy every last bite of the stew. You could also serve it with a side of cornbread or biscuits for a more comforting and indulgent meal.
Can I make this recipe in a larger or smaller batch?
Yes, you can make this recipe in a larger or smaller batch. To make a larger batch, simply multiply all the ingredients and cook the stew in a larger slow cooker or Dutch oven. To make a smaller batch, reduce the ingredients proportionally and cook the stew in a smaller slow cooker or Dutch oven.
Keep in mind that the cooking time may vary depending on the size of the batch. A larger batch may take longer to cook, while a smaller batch may cook more quickly. Just be sure to check the stew regularly to ensure that it’s cooked to your liking.