Oxtail Stew

 

Oxtail stew (or ox-tail stew) is a thick and hearty stew made from the bones and meat taken from the tail of cattle. To make the stew, oxtail is often combined with spices, stock/water, vegetables and other meats. Oxtail stews, in essence, are a combination of various ingredients cooked in broth or water and served in the gravy that is thus prepared.

Stews made with oxtail as the main ingredient have been a popular winter preparation since the ancient times. References to the same have been found in cookery books and documents from the Middle Ages and even earlier.

The dish is cooked and served almost everywhere in the world, mostly out of a necessity to ensure that no part of a slaughtered cow is wasted.

 

Ingredients and Preparation

 

Ingredients: Ingredients typically used in the preparation of oxtail stew include oxtail (preferably fresh, cleaned and cut into chunks), stock (chicken, vegetable, etc., preferably homemade), water or wine/beer, salt and pepper, oil and butter. Oxtail meat is often added and cooked in combination with other meats and/or aromatic and root vegetables that complement it. Mushroom, potato, parsnips, corn, peas, carrot, cabbage, tomato and cucumber, are popularly added vegetables while beef, chicken, seafood,., are common meats added to make a more filling stew. Spices and herbs like rosemary, parsley, coriander, cumin, white pepper, and paprika add aroma and flavor to the stew.

 

Preparation Overview: Oxtail stews are often prepared in different stages. The basis for the unique and complex taste of the dish is the correct layering of ingredients for maximum flavor. To make the dish, the oxtail meat (and other vegetables and/or meats, if used) is cooked in oil or butter for a few minutes and then some quantity is then transferred to a large Dutch-Oven or slow-cooker. The other ingredients are carefully layered on top and the layering is completed with the remaining cooked oxtail meats (and other meats/vegetables). The stew is then simmered for a few hours, depending upon the quantity and toughness of the meats. The dish is cooked till the meats and/or vegetables are done and a thick and rich gravy has been formed.

 

Variations

Oxtails stews are prepared almost all over the world and each region has, over time, developed its own version of the dish. Some popular variations are:

 

  • Jamaican Oxtail Stew - To Jamaican version of the stew is very rich and hearty. Oxtail is often used alone and the dish is spiced with very hot local peppers.
     
  • African-Style Oxtail Stews - In Africa, oxtail stews are one of the most popular and common dishes. These are prepared in homes and served in commercial establishments throughout the year. The stew is often cooked in large quantities and frozen for future servings. Local spices and herbs add flavor to the dish.
     
  • Spanish-Style Oxtail Stew - Spiced with local spices and flavoring agents, oxtail is often used in combination with other cuts of beef like tenderloin.
     
  • Asian Oxtail Stews - In Asia, particularly China, oxtail stews are cooked and served as a delicacy. Ginger or soy-sauce is added in large quantities to give the dish a local taste and feel.
     
  • Kare-Kare - A Philippine stew made with oxtail and flavored with peanut butter or ground peanut. It is eaten with rice.
     
  • Coda alla Vaccinara - A rich and thick modern Roman stew made with oxtail and slow-cooked vegetables, flavored with cloves.

 

Serving

Oxtail stew is essentially a winter dish. It is often served piping hot, as a main course dish. Toasted bread or a small, green salad is served on the side to make the dish more wholesome and filling. At times, the stew is served as an appetizer (in smaller quantities) or even as a snack. The stew is often ladled into individual bowls while hot and then served. Cheese, snipped parsley, chopped chives, , are popular garnishes.

 

Trivia

While Oxtail stew is traditionally slow-cooked, some modern-day chefs opt for quick-cooking mediums, like electrical ovens.