Description
A hearty and flavorful oxtail stew perfect for comforting meals.
Ingredients
Scale
- 1 lb oxtails
- 1 small onion
- 2 large carrots (peeled, cut into bite size pieces)
- 12 baby potatoes (peeled, or small russets peeled and cut in half)
- 2 tbsp olive oil
- 2 tsp salt
- 2 large bay leaves
- 1 tsp pepper
- 32–48 oz beef broth (or water)
Instructions
- Fry oxtails in oil in Dutch Oven over medium high heat until golden brown on both sides.
- Add finely chopped onion, sliced carrots, salt, black pepper, and bay leaf.
- Add water or broth so that it covers the vegetables and meat.
- Cover with a lid. Put Dutch Oven in a preheated oven set to 370 F for 2 hours.
- Pull out the Dutch Oven and add potatoes, then put in the oven for another hour.
- The meat should come off the bone easily at this time.
- Remove bay leaf, shred meat off bones, and put back into the soup to serve.
- If you want to thicken the broth when done, use a slotted spoon to remove items, set aside and keep warm.
- Put broth in Dutch Oven over medium high heat on the stove.
- In a small dish, whisk together 2 tbsp cornstarch with a bit of the liquid in the pot.
- Once smooth, pour this into your pot of boiling broth and stir, allowing the liquid to thicken to your liking.
- Once achieved, add the items back in.
- At this time, you could remove the meat off of the bone and add it back in that way so it is easier to eat.
Notes
- This stew pairs well with crusty bread for dipping.
- Any remaining soup can be stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg