Ingredients

How to make it

  • In a 6 quart or larger dutch oven brown oxtail pieces well over med heat in 3 tbsp oil. Do not crown pot. Do in batches if need be. Deep browning at this stage is key to the flavor of the whole recipe. Remove oxtails and set aside.
  • Add onions and 1/2 tspn salt. Stir borwned bits up into onions durring this stage, about 10 minutes.
  • Reduce heat and add 2 tbsp butter and 3 tbsp flour and stir to make a roux. Cook the roux, stirring constantly for about 3 minutes, so there is a slight color on the roux.
  • Add 2 tbsp of tomato paste, stir into roux for about 2 minutes
  • Add oxtails
  • Add beef stock enough to barely cover oxtails, 2 bay leaves, 1/2 tspn each dried tyme, cayenne pepper, black pepper, and 1 tspn salt.
  • Reduce heat to low and simmer for at least 4 - 5 hours. If oxtail pieces are large you may have to simmer for 6 hours or more until they become tender
  • Durring the last hour add potatos and carrots, and cellery
  • Adjust for salt , etc.
  • Turn off heat and add 1/2 cup chopped parsely
  • Serve over pasta, rice, polenta, or by its self

People Who Like This Dish 3
Reviews & Comments 2

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  • steelchef 4 years ago
    I don't see oxtails in the ingredient list. It would be helpful to have some idea??
    Was this review helpful? Yes Flag
    " It was excellent "
    debbie919 ate it and said...
    Awesome recipe, love it...thanks so much! ^5
    Deb
    Was this review helpful? Yes Flag

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