Braised Oxtail Stew with Carrots and Potatoes

As any regular reader of this blog knows, I am a huge fan of oxtail as an ingredient. I have looked at some of my favourite take-out Caribbean oxtail in Toronto, as well as a couple different recipes of my own on how to make this type of oxtail dish at home.



While various Caribbean oxtail dishes are my favourite take overall, I also like oxtail dishes and stews from other regions and culinary traditions. Today I am going to take a look at a European oxtail stew that is served with carrots and potatoes. It is a delicious way to make it.

As is the case with West Indian oxtail dishes, the oxtail in this stew needs to be braised for a very long time. While the long cooking time may be inconvenient, it makes for a truly divine, moist and tender meat when it is all done!

Today's recipe is for between 2-3 lb. of oxtail pieces.

To begin with, season your oxtail liberally with salt and freshly ground black pepper and then lightly dust it all over with flour.

Heat some olive oil over medium-high heat on the stovetop in a large saucepan or in the bottom of a Dutch Oven. Add the oxtail and saute it, stirring it and flipping it regularly, until browned. This usually will take 3-5 minutes.

When the oxtail is browned, add 2 cups of red wine to the pan. Then add enough beef stock to just cover the oxtail pieces. Then add the following ingredients:

salt and black pepper to taste
3 bay leaves
5 crushed, peeled cloves of garlic
2 tablespoons Worcestershire sauce
A couple (or a few!) dashes cayenne pepper

Bring to a boil, lower heat, cover and simmer for 3 hours. Stir occasionally.

Meanwhile, chop up 2 carrots, 2 celery ribs and 3-5 potatoes, unpeeled and quartered or chopped into large chunks. I used red potatoes, but you can use any you like. Add the vegetables to the pan, and continue simmering, covered, for another 45 minutes to an hour or until the vegetables are done to your liking.

Before serving remember to remove the bay leaves.

This dish is perfect served atop a bed of rice or with buttered and lightly seasoned egg noodles. Very hearty, it also pairs nicely with red wine and should be enjoyed with a nice, rustic loaf of bread.

Enjoy.

See also: Michael's West Indian Flavor: Perfect Oxtail in New Toronto

See also: Stove-top Caribbean Style Braised Oxtail

See also: 12-Hour Slow Cooked Caribbean-Style Oxtail

One Skillet Beef and Bean Stew

I love making beef stew in a frying pan. It is an easy way to make a delicious and hearty meal for yourself, a couple or a small group.

There are many variations one can do with skillet stew, but today I am sharing a beef and bean recipe in a tomato based sauce.


First, take 1-2 pounds of stewing beef cut into chunks and salt and pepper to taste. I like a good amount of both.

Heat some extra virgin olive oil in the frying pan on your burner set to medium high. When ready, add the beef and brown all over.

When the beef is fully browned, add the following ingredients, stirring them in and together slowly:

1 large can of diced tomatoes (I like to use the pre-seasoned variations)
1 cup of beef stock
1 can of black beans or kidney beans
1 can of kernel corn (not cream corn)
2 tablespoons of Worcestershire sauce
1 teaspoon of mustard powder
1 teaspoon of browning liquid (this is not necessary, but is a nice addition)
1 minced or crushed garlic clove
a few dashes of Tabasco (this will not make the stew spicy, but adds real flavour)
More salt and pepper to taste

Once you have added all the ingredients bring to a boil and then turn the heat down to low and simmer for 1 1/2 to 2 hours until the beef is tender. It should flake easily when pushed with a fork.

If, while simmering, the stew thickens too much, add more stock as required.

This is great served with rice, crusty bread and your favourite table red wine.

Enjoy!