Braised Oxtail Stew Recipe
Delicious and tender oxtail that falls right off the bone with a savory tomato based sauce!
Equipment
- large pot
- pressure cooker
Ingredients
- 2 lbs oxtail
- 4 Roma tomates, diced
- 1 green pepper, diced
- 1 onion, diced
- 1 leek, diced
- 4 gold potatoes, peeled and cut into cubes
- 3 carrots, peeled and chopped
- 2 tbsp garlic powder
- 2 tbsp Adobo
- 1 tbsp brown sugar
- 2 tsp thyme
- 1 tsp ginger
- 1-2 cups water
- salt, to taste
- pepper, to taste
Instructions
- Season oxtail with salt and pepper. If you have fatty oxtail, you can decide to trim some of the fat off. Leave them out in room temperate for 30 minutes.
- Preheat a large pot, large dutch oven, on medium heat. Add avocado or olive oil.
- When oil begins to shimmer, add oxtail. Brown one side for 2-3 minutes.
- Turn your oxtail and add the thyme. Cook on the other side for 2 additional minutes.
- Add onions and cook for another minute.
- Add tomatoes, leeks, ginger, garlic, and Adobo. Cook for one minute.
- Pour in the water and let it come to a boil. 8. Reduce to a simmer and cook until oxtail has softened (SEE NOTES). Add additional water (or beef stock) as needed.
- Add carrots, bell peppers and potatoes. Cook until your desired texture is reached.
- Transfer tender oxtail to a serving dish. Serve with rice and enjoy!
Notes
- For smaller pieces, the cooking process is about 1-2 hours. For larger pieces, it is about 3-4 hours.
- You can speed the process up by putting it inside a pressure cooker, which will have everything cooked in an hour or so.