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Oxtail Stew

Western.Chefs's picture
Oxtail Stew is a delicious recipe which I always love to have. I bet, once you have this Oxtail Stew, you will always crave for some more.
  Oxtail 2 Pound, disjointed
  Flour 2 Cup (32 tbs) (For Dredging)
  Fat 3 Tablespoon
  Onion 1 Large, chopped
  Canned beef bouillon 2 Cup (32 tbs)
  Vinegar 1 Tablespoon
  Freshly ground black pepper To Taste
  Carrots 3 , sliced
  Diced celery 1 Cup (16 tbs)
  Green pepper 1 , chopped
  Butter 2 Teaspoon
  Salt To Taste

1. Dredge the oxtail in flour. In a large skillet, heat the fat. Brown the oxtail pieces on all sides. Add the onion, then the bouillon, vinegar, salt and pepper. Cover tightly and simmer until the meat is almost tender, about two and one-half hours.
2. Add the carrots, celery and green pepper. Cover and simmer until the meat and vegetables are tender, about thirty minutes longer. Remove the meat and vegetables to a warm platter and keep hot.
3. Cream the butter with two teaspoons flour and stir into the liquid remaining in the skillet. Bring to a boil, stirring, and boil one minute. Pour over the vegetables and meat.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3017 Calories from Fat 1176

% Daily Value*

Total Fat 131 g201.5%

Saturated Fat 48.3 g241.3%

Trans Fat 0 g

Cholesterol 603.8 mg201.3%

Sodium 3293.6 mg137.2%

Total Carbohydrates 249 g83.1%

Dietary Fiber 21.9 g87.7%

Sugars 28.4 g

Protein 197 g393.7%

Vitamin A 638.5% Vitamin C 264.1%

Calcium 26.8% Iron 81.2%

*Based on a 2000 Calorie diet

1 Comment

Valerie Adonis's picture
Oxtail Stew Recipe