Oxtail stew recipe | Jamie Oliver soup and stew recipes (2024)

FAQs

What makes stew taste better? ›

Alternate way to thicken stew gravy: Remove the oxtails/vegetables, leaving the liquid in the pot. Make a cornstarch slurry in a small bowl (1 tablespoon cornstarch + 1 tablespoon water, mixed until combined). Stir mixture into stew liquid and simmer until gravy thickens, about 5 minutes.

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

Washington says that historical subsistence foods like oxtail, saltfish and callaloo were once considered poor man's food, and over time gained prestige and financial value. “They held a certain social richness in that it was a path forward, a map towards what our ancestors ate,” she explains.

Tapioca. One of the joys of eating stew is its hearty sauce, which should have more body than regular soup broth. Add a little tapioca to absorb some of the liquid and you'll end up with a nice, thick broth. Use this tapioca trick in your own favorite stew recipe, or see it at work in our Classic Beef Stew.

Aromatics. Like rosemary, thyme, and bay leaves. The base of the stew also uses onion and garlic for the best depth of flavor. I prefer to use fresh herbs when I can (though I haven't been able to find a fresh bay leaf in years), but include notes in the recipe to substitute dried herbs.

There is a good amount of fat and collagen that melt into your dishes as oxtail cooks, which will give a wonderful round texture to sauces and that slightly sticky feel to the meat. And the bonus flavor from the bone marrow that will cook into your dishes make this cut one to really get to know and not be afraid of!

Soak the oxtail in cold water for 1 hour. Place in a pan of fresh water, bring to the boil and simmer for 10 minutes. By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

What is the tastiest meat for stew? ›

Chuck. Chuck is one of the leaner types of beef, making it perfect for stews because it melts into delicious pieces as it cooks. A chuck roast has a large amount of connective tissue, which allows it to retain its moisture during the cooking process.

Add vegetables: After 1 hour 30 minutes, carefully remove pot from oven and use oven mitt to remove lid. Add vegetables and stir gently to combine. Carefully replace lid on pot and return stew to oven to cook for an additional hour.

Oxtails are seen primarily in Caribbean and Soul Food restaurants. Inspectors who do not have a number of these facilities in their jurisdiction might not recognize what they are and how they should be handled. Oxtails are beef and should be cooked to 145°F.

Oxtail is the tail of a cow. A long time ago, it came from the tail of an ox, but now it comes from the tail of a cow of either sex. The tail is skinned and cut into sections.

The origin of stews like oxtail can be traced back to our colonial heritage. Enslaved Africans on plantations were given very meager amounts of protein and often had to make do with cheaper cuts of meat or ends of slaughtered animals to add protein to their diets.

Personally I would add as many aromatics and flavor enhancing substances that I like. If the stew is already finished, then you can sauté onions, garlic peppers, celery and carrots then add them to the stew. I would also add some herbs and finally salt and pepper to taste.

Not adding enough seasoning would be the second potential issue. Add plenty of pepper and some salt and it should taste better. Using beef stock or red wine is better than water for the liquid. Use just enough to cover the meat and vegetables.

Don't Stew the Stew Too Long Either

It might seem that cooking your beef stew on low for 8 hours will make it even better, but that is not true at all.