Crock Pot Oxtail Stew
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The Spruce
Nutrition Facts (per serving) | |
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957 | Calories |
50g | Fat |
31g | Carbs |
87g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 957 |
% Daily Value* | |
Total Fat 50g | 65% |
Saturated Fat 18g | 90% |
Cholesterol 278mg | 93% |
Sodium 464mg | 20% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 5g | 17% |
Total Sugars 5g | |
Protein 87g | |
Vitamin C 46mg | 229% |
Calcium 121mg | 9% |
Iron 7mg | 42% |
Potassium 1889mg | 40% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This crock pot oxtail stew is brimming with flavor, with a tasty broth mixture, potatoes, carrots, and a variety of herbs and seasonings.
The combination of red wine, beef broth, and tomato sauce make for a savory and flavorful oxtail stew.
Ingredients
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3 tablespoons extra virgin olive oil
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3 to 4 pounds oxtails, disjointed
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2 medium onions, chopped
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2 cloves garlic, finely chopped
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1 tablespoon all-purpose flour
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2 potatoes, cut into chunks
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2 carrots, chopped
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1 1/2 cups beef stock
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3/4 cup dry red wine
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1/2 cup tomato sauce
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6 peppercorns
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1/2 teaspoon dried oregano
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1 dried red chile pepper, seeded and chopped
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2 whole cloves
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1 red bell pepper, chopped
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1 tablespoon parsley, chopped
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Kosher salt, to taste
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Freshly ground black pepper, to taste
Steps to Make It
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Gather the ingredients.
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Heat oil in a large skillet over medium-high heat; brown oxtails on all sides.
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Reduce heat to medium; add onions and cook for 5 minutes longer.
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Add garlic and cook for 1 minute longer.
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Sprinkle flour over meat, onions, and garlic, and stir to blend. Cook for 2 minutes longer.
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Put potatoes in bottom of crock pot along with carrots.
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Add oxtail mixture.
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Deglaze pan with red wine and pour over oxtails in slow cooker.
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Add beef broth to slow cooker, along with tomato sauce, peppercorns, oregano, chile pepper, cloves, bell pepper, and parsley. Add salt and pepper, to taste.
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Cover and cook on low for 9 to 11 hours, or until the oxtails are very tender.
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Tip
- While oxtails used to be considered a "throwaway" meat, often free for the asking or close to it, it is now one of the higher-priced cuts of meat, reaching several dollars a pound. You may also have to put an order in ahead of time—the availability will depend on supply and demand in your area. After all, there is only one tail per cow. (If you have difficulty finding oxtails in your locale, you may substitute meaty veal or beef neck, short rib, shank, or other various soup bones, but do not expect quite as robust a flavor.)
- For a stovetop version, try this homemade oxtail soup recipe.
- Enjoy it by itself, over steamed rice or mashed potatoes, or some crusty bread that you can dunk into the stew.
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