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How to Make Slow-Cooked Oxtail – Tender, Flavorful Stew Recipe

Cozy Up with This Slow-Cooked Oxtail Stew!

We’ve approached the rainy season, and with the nippy weather, nothing warms the soul like a rich, slow-cooked oxtail stew. Tender, flavourful, and packed with comforting goodness, this dish is perfect for those chilly days!

Delicious Slow-Cooked Oxtail Recipe

Ingredients:

 ✅ 1.5 kg oxtail, cut into pieces
 

✅ 2 tbsp olive oil

✅ 1 onion, chopped

✅ 2 carrots, chopped

✅ 2 celery stalks, chopped

✅ 4 cloves garlic, minced

✅ 2 tbsp tomato paste

✅ 1 can (400g) chopped tomatoes

✅ 500ml beef stock

✅ 250ml red wine (optional)

✅ 2 bay leaves

✅ 1 tsp thyme

✅ 1 tsp paprika

✅ Salt & pepper to taste

✅ 2 tbsp Worcestershire sauce

✅ 1 can butter beans (optional)

Instructions:

  • Brown the oxtail: Heat oil in a large pot or Dutch oven over medium-high heat.

Season the oxtail with salt & pepper to taste, then brown on all sides. Remove and set aside.

  • Sauté the vegetables: In the same pot, sauté onions, carrots, and celery until soft.

Add garlic and cook for another minute.

  • Build the flavour: Stir in tomato paste, then add chopped tomatoes, beef stock, red wine, Worcestershire sauce, bay leaves, thyme, and paprika.

Return the oxtail to the pot and bring to a simmer.

  • Slow cook to perfection: Cover and cook on low heat for 3-4 hours until the meat is tender and falling off the bone.

(Alternative: Use a slow cooker on low for 6-8 hours or a pressure cooker for 1.5 hours.)

  • Final Touches: Add butter beans (if using) and let simmer for another 10 minutes. Add seasoning to taste.

Serve & Enjoy! Serve with mashed potatoes, rice, or creamy pap and enjoy a rich, comforting meal!

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