Stewed Oxtail

Introduction

History

Stewed oxtail has a long history and is a traditional dish in many cultures around the world. It was originally a peasant dish, as oxtail was considered a cheap cut of meat. However, over time, it has become a popular and beloved dish that is enjoyed by people of all backgrounds.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to season the oxtail well before cooking to enhance the flavor of the meat.

- Browning the flour in oil before adding it to the sauce helps to thicken the sauce and adds a rich flavor.

- Stir the pot constantly while simmering to prevent the meat from sticking to the bottom of the pot.

Serving Suggestions

Serve the stewed oxtail over a bed of rice or mashed potatoes for a complete and satisfying meal.

Cooking Techniques

Slow cooking the oxtail allows the meat to become tender and flavorful, while also allowing the sauce to thicken and develop a rich flavor.

Ingredient Substitutions

If you can't find oxtail, you can use beef shank or short ribs as a substitute.

Make Ahead Tips

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

Presentation Ideas

Garnish the stewed oxtail with fresh herbs, such as parsley or thyme, for a pop of color and freshness.

Pairing Recommendations

Serve the stewed oxtail with a side of steamed vegetables or a crisp green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

5g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12.

Alergens

This recipe contains wheat (flour) and may contain traces of soy (from the tenderizer).

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories.

Summary

Stewed oxtail is a delicious and comforting dish that is perfect for a cozy meal at home. With a rich and savory sauce and tender meat that falls off the bone, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for stewed oxtail. It was a cold winter day, and I was visiting my dear friend Martha, who lived in a cozy little cottage on the outskirts of town. Martha was a fantastic cook, and she always had a new recipe up her sleeve to share with me.

As I stepped into her warm and inviting kitchen, I was greeted by the mouth-watering aroma of simmering meat and spices. Martha was standing at the stove, stirring a pot of oxtail stew with a look of pure concentration on her face.

"Come in, my dear," she said with a smile. "I'm just trying out a new recipe for stewed oxtail, and I think you're going to love it."

I settled down at the kitchen table and watched as Martha worked her magic, adding a dash of this and a sprinkle of that to the pot. She explained to me how oxtail was a tough, bony cut of meat that required slow cooking to become tender and flavorful. She had learned this recipe from her grandmother, who had passed it down through the generations.

As the stew simmered on the stove, Martha regaled me with stories of her childhood spent in the countryside, where her family raised cattle and grew their own vegetables. She spoke passionately about the importance of using fresh, locally sourced ingredients in her cooking, and how it made all the difference in the final dish.

Finally, after hours of simmering, Martha ladled out steaming bowls of oxtail stew and served them with crusty bread and butter. The meat was fall-off-the-bone tender, and the rich, savory broth was packed with the flavors of herbs and spices.

I took my first bite and was transported to a world of warmth and comfort. The stew was like a hug in a bowl, filling me with a sense of contentment and nostalgia. I savored every mouthful, marveling at how such simple ingredients could come together to create something so delicious.

As I finished my meal, I knew that I had to learn how to make this stewed oxtail for myself. Martha kindly shared her recipe with me, walking me through each step and offering tips and tricks to ensure that it turned out just right.

I went home that evening with a belly full of stewed oxtail and a heart full of gratitude for my dear friend. Over the years, I have made this recipe countless times, each batch a tribute to Martha and her love of good food.

Now, as I stand in my own kitchen, preparing a pot of stewed oxtail for my family, I am reminded of that cold winter day spent with Martha. I can still hear her laughter and feel the warmth of her kitchen, guiding me through the steps of this timeless recipe.

And as I take my first bite of tender, flavorful oxtail, I know that the tradition lives on – passed down from friend to friend, generation to generation. The joy of cooking and sharing good food never fades, and I am grateful for the memories and flavors that have shaped my culinary journey.

Categories

| Chili Powder Recipes | Ghanaian Meat Dishes | Ghanaian Recipes | Rosemary Recipes | Stew Recipes |

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