Oxtail Stew

Authentic Nicaraguan Oxtail Stew Recipe with White Beans and Allspice

Region / culture: Nicaragua | Preparation time: 12 hours | Cooking time: 3 hours | Servings: 6

Introduction

Oxtail stew is a hearty and flavorful dish that has been enjoyed for centuries. This rich and savory stew is made with tender oxtails, beans, and a variety of aromatic spices. It is the perfect comfort food for a cold winter's day or a special occasion.

History

Oxtail stew has a long history that dates back to medieval times. Oxtails were often considered a cheap and undesirable cut of meat, but resourceful cooks found ways to turn them into delicious and satisfying dishes. Over time, oxtail stew became a popular dish in many cultures around the world, known for its rich flavor and tender meat.

Ingredients

0.33 cup of uncooked white beans
1 tbsp of lard
3 lb (1.36 kg) of beef oxtails
3 cloves of garlic, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups of beef stock
2 cups of water (approximately)
2 tbsp of ground allspice
salt and pepper to taste
a few shots of hot sauce

How to prepare

Soak the beans in cold water overnight OR place the beans in a small saucepan with 1 cup of water and cover. Bring to a boil and turn off the heat. Allow to sit for 1 hour, covered.
In a heavy skillet, brown the oxtails in lard. Transfer them to a large stove top casserole or stock pot (about 6 qt or 5.68 liters). Add all the remaining ingredients except the water and beans. Then, add just enough water to cover the contents of the pot, approximately 2 cups.
Cover and simmer for 1.5 hours. Drain the beans and add them to the stock pot. Continue cooking covered for an additional 1.5 hours. Stir occasionally and add additional water if necessary to prevent the pot from drying out. If you prefer a thick stew, remove the lid during the last half hour of cooking.

Variations

Add diced carrots and celery to the stew for added flavor and nutrition.
Substitute the white beans with black beans or kidney beans for a different twist on the dish.

Cooking Tips & Tricks

Browning the oxtails before adding them to the stew will help enhance the flavor of the dish.

- Adding hot sauce to the stew will give it a spicy kick, but you can adjust the amount to suit your taste.

- For a thicker stew, remove the lid during the last half hour of cooking to allow some of the liquid to evaporate.

Serving Suggestions

Serve the oxtail stew with a side of rice or crusty bread for a complete meal.

Cooking Techniques

Simmer the stew on low heat to allow the flavors to meld together and the meat to become tender.

Ingredient Substitutions

Use vegetable oil instead of lard for a lighter version of the stew.

- Substitute the oxtails with beef shanks or short ribs if oxtails are not available.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve the oxtail stew in a large bowl with a sprinkle of fresh herbs on top for a pop of color.

Pairing Recommendations

Pair the oxtail stew with a bold red wine, such as a Cabernet Sauvignon, for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

- Calories per serving: 400

Carbohydrates

- White beans: 0.33 cup

- Tomato: 1 medium

- Onion: 1 medium

- Total carbohydrates per serving: 25g

Fats

- Lard: 1 tbsp

- Oxtails: 3 lb

- Total fats per serving: 20g

Proteins

- Oxtails: 3 lb

- Total proteins per serving: 45g

Vitamins and minerals

Garlic: rich in vitamin C and manganese

- Tomato: high in vitamin C and potassium

- Onion: good source of vitamin C and fiber

Alergens

This recipe contains beef and may not be suitable for those with beef allergies.

Summary

This oxtail stew is a rich and hearty dish that is high in protein and low in carbohydrates. It is a great source of vitamins and minerals, making it a nutritious meal option.

Summary

Oxtail stew is a classic dish that is full of flavor and perfect for a cozy night in. With tender oxtails, beans, and aromatic spices, this stew is sure to become a favorite in your household. Enjoy this hearty and satisfying meal with your loved ones today!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Oxtail Stew. It was a chilly autumn day, and I was rummaging through the old cookbooks in my grandmother's kitchen. As I flipped through the yellowed pages and faded ink, I came across a handwritten note tucked inside the pages of a well-loved cookbook. The note was from my great-grandmother, dated many years ago, and it detailed the ingredients and instructions for making a hearty oxtail stew.

I had never tasted oxtail stew before, but something about the recipe intrigued me. The combination of tender oxtail meat, savory vegetables, and fragrant herbs seemed like the perfect comfort food for a cozy fall evening. I knew I had to try making it myself.

With the note clutched in my hand, I set out to gather the ingredients for the stew. I made a trip to the local butcher shop, where I selected the plumpest, most succulent oxtails I could find. I then picked up fresh carrots, celery, onions, and potatoes from the farmer's market, along with a bouquet of fresh herbs from my own garden.

Back in my grandmother's kitchen, I set to work preparing the stew. I seasoned the oxtails with salt and pepper, then seared them in a hot skillet until they were golden brown on all sides. As the meat sizzled and crackled, filling the kitchen with a mouthwatering aroma, I chopped the vegetables and added them to the pot.

I poured in a generous amount of rich beef broth, along with a splash of red wine for depth of flavor. I nestled the oxtails and vegetables in the liquid, then covered the pot and let it simmer gently on the stove. The stew bubbled and burbled, filling the air with a tantalizing scent that made my stomach growl in anticipation.

As the stew cooked, I busied myself with preparing a batch of buttery mashed potatoes to serve alongside. I whipped the potatoes with cream and butter until they were smooth and velvety, then seasoned them with salt and pepper. The aroma of roasted garlic wafted through the kitchen, mingling with the savory scent of the stew.

Finally, after hours of simmering, the oxtail stew was ready. I lifted the lid of the pot and beheld a sight that made my mouth water. The meat was falling off the bone, the vegetables were tender and flavorful, and the broth was rich and savory. I ladled the stew into bowls, topping each portion with a dollop of creamy mashed potatoes and a sprinkle of fresh parsley.

I sat down at the table, my hands trembling with excitement as I took my first bite of the oxtail stew. The meat was melt-in-your-mouth tender, the vegetables were bursting with flavor, and the broth was a rich, velvety elixir that warmed me to my core. I closed my eyes and savored each mouthful, feeling a sense of deep satisfaction and contentment wash over me.

As I lifted my spoon for another bite, I thought of my great-grandmother and the generations of women who had passed down this recipe. I felt a connection to them, a sense of continuity and tradition that transcended time and space. And I knew that this oxtail stew would become a beloved family favorite, a recipe to be cherished and shared for years to come.

And so, with a full heart and a full belly, I raised my glass in a silent toast to the women who had come before me, to their wisdom and their love, and to the simple joy of a well-cooked meal shared with loved ones. And as I sat there in my grandmother's kitchen, surrounded by the warmth and the love of generations past, I knew that I had found a recipe that would nourish not only my body but my soul as well.