Oxtail stew. A tried and true country home favorite.
This recipe originates back to a time when people were poor and used less desirable parts to make amazing home cooking.
The great part of this is that the fat content of the tail, after simmering for hours, really adds a thickness to the sauce and a melt in your mouth quality to the meat.
It’s different than steak or cubed meat, but not slimy or undesirable at all.
You can serve it over rice or mashed potatoes, I have even served it alone with garlic toast or bread.
I typically do this recipe in a crock pot and simmer it all afternoon on low, which gives the house an amazing smell and has everyone drooling by dinner time.
- 3 lbs oxtail
- 1 (6 oz) can tomato paste
- 1 (28 oz) can diced tomatoes
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 bay leaf
- 1 whole star anise pods
- 4 cups water *
- 4 cups beef broth *
- Heat large stockpot over medium-high and add all ingredients. Stir to combine.
- Bring to boil, then reduce heat to low and cover. Simmer on low for 4 hours. The meat should literally fall off the bone at this point and be fork tender.
- Remove from heat and let cool for 15 minutes before serving.
- Serve over mashed potatoes or rice and enjoy!