Oxtail Stew Recipe – Glen And Friends Cooking – How To Make Oxtail Stew

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Oxtail Stew Recipe – Glen And Friends Cooking – How To Make Oxtail Stew
This slow cooked braised oxtail recipe could be made with any cut of beef for an amazing beef stew. Where we live the cost of oxtail has been rising, and there are now less expensive cuts of beef to use in this recipe that will be almost as good… and certainly will have less bones and be easier to eat. But there is something about the flavour of oxtail in a recipe, that makes a super rich stew.

Vegetable oil
1 oxtail, cut into 2″ pieces
Salt and pepper to taste
45 mL (3 Tbsp) all-purpose flour
1 large onion, chopped
1 stalk celery, chopped
1 carrot, chopped
6 escallion (green onions), sliced, divided
Thumb size of fresh ginger, peeled and minced
4 cloves garlic, minced
45 mL (3 Tbsp) tomato paste
A few sprigs fresh thyme
5 mL (1 tsp) allspice berries (approximate)
1L (4 cups) water
1 or 2 scotch bonnet peppers
15 mL (1 Tbsp) Marmite
30 mL (2 Tbsp) soy sauce
15 mL (1 Tbsp) Worcestershire sauce
500 mL (2 cups) frozen edamame or butterbeans

Preheat oven to 325ºF.
Season oxtails with salt and pepper and dredge in flour.
In a large Dutch oven over medium heat, heat oil, and brown oxtail in batches.
Remove from pot and set aside in a large bowl.
Add the onion, celery, and carrot and sauté until soft.
Add ginger, garlic, tomato paste, thyme, scallions, and allspice; cook until mixture is fragrant.
Stir in marmite, soy sauce, Worcestershire sauce, chillies, and water.
Return oxtail to pot, cover and place in the oven.
Braise in the oven for 3-4 hours, occasionally checking to see if more liquid is needed.
Remove chiles, stir in edamame, and garnish with green onion.

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Deadpoyle Always Sunny says:

I agree with the tomato paste for a recipe like this. But let's say sloppy Joe's you need to have it cook and in red lentil soup. Anything that cooks an hour or more I've never noticed a difference.

gufbrindleback says:

Is this the same thing as osso bucco?

Daniel Middleton says:

Ummm..??? What was that cup thing with eyes in the middle glass cupboard pre 9:30 and went away after??!! Not Chicken!!!

Karl Stanczak says:

Against my better judgement, I bought a jar of marmite. It is now a must include for soups and stews.

ro shif1974 says:

GLEN: There's a lot of flavor in the tail…

ME: (Looking to see if he cracks a lil smile…nah he's stone cold!!!) Enjoy that tail, you deserve it.

DrHaggans says:

This has inspired me to make a Japanese style oxtail curry tonight with basically the same method. Thanks Glen!

Spanky D says:

I impulse ordered Marmite for a recipe a while back and I keep forgetting to use it. Just the other day I marinated beef for stir-fry and forgot to include any Marmite. Guess I'll start leaving it on the counter so it will be top of mind.

Noob says:

You had me at Vegemite ❤️

The Raul Guerrero G says:

That looks really good, ideal for a cold rainy afternoon

dennqus1 says:

Well as my father used to say all around a pigs ass is pork

JT 6188 says:

Back in the 1980's I lived in BC and I worked at a slaughter house. The owner would let us keep heart, kidneys, liver and oxtails. I LOVE THEM. Thanks for the memories.

grassburner says:

Dear God. There are so many OX that are tailless. Poor things!

Sue Ramsey says:

Price went up in the UK a few years ago as all the celeb chefs were cooking them.

I think in general, here they have more fat than yours seemed to. So I would normally cook them the day before so we can remove some of the fat when cool and also take the meat off the bone so it is not so "difficult at the table".

David Kahnt says:

How much does an oxtail weigh?

2 lbs?

airpaprika says:

Who doesn't like hot pepper surprises in their plates?!

Small Wonda says:

Oxtail Soup/stew used to be one of my childhood favourites. While I can't walk/stand my better half is having to hold down the fort & I'm trying to teach him to cook – I think he prefers your demos, Glen, always cool, calm & collected with so many delicious, familiar recipes, even though I'm/we're a world away. Your shows are as entertaining as they are pragmatic – thanks guyz! 👍🦘🐾🥩👍 Now do they sell oxtail down here in Tassie?

James says:

my favorite dish that my grandma would make, thanks for this one Glen

Kay Allen says:

Use butter, not oil. Ginger? Hmmm. Allspice. Sigh (soy and marmite) SMH. No beans. You left in the bones when serving?!?!

Leslie Felner says:

I've made this in my stove top pressure cooker many times. Always delicious and only needs to cook for an hour. The gravy is to die for!!!!

Canaan Perry says:

Re Oxtail prices: Tertiary cuts are the new primary cuts!

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