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:
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.