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

FAQs

What makes stew more flavorful? ›

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.

Oxtail soup makes the best bone broth!

As I mentioned above, oxtail is high in collagen so the resulting broth will be packed with it as well. In fact, when you chill this oxtail soup, it'll turn into a jiggly beef jello overnight!

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.

Browning your oxtails will not cook the meat. Instead, it will enhance its color and aroma by caramelizing its exterior. Browning beef oxtails in a hot skillet before braising will also add rich depth and flavor to the meat.

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.

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!

A creamy Italian cornmeal dish that pairs well with the hearty texture of oxtail. Penne, macaroni, or egg noodles can be tossed with the stew for a filling and satisfying meal. Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with olive oil and herbs bring sweetness and texture to the stew.

What vegetables go with oxtails? ›

Combining braised oxtails with carrots, parsnips, and turnips makes for delicious soul food. Serve this recipe with rice or with mashed potatoes.

Oxtail is rich in Collagen, a vital protein for our body's growth and repair. Oxtail is high in fat so an ideal energy source for a Ketogenic, Paleo, or Carnivore Diet. With over 70% fat, Oxtail is Ideal for anyone on a high fat / low carb or no-carb diet. Oxtail must be slow-cooked to break down the connective tissue.

Different versions of oxtail soup exist: an ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era; Korean; Chinese; a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut; and a thick, rich, gravy-like soup ...

Oxtail soup was first invented in the 17th century and was originated by French Huguenots and Dutch immigrants. At that time, they formulated oxtail soup using the basic ingredients of oxtail. While in Indonesia as well, oxtail soup has been created into a dish that is full of the flavors of the archipelago.

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.

There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew." Laurence has a few other tricks I've borrowed to create the best beef stew, including adding Worcestershire, which gets a serious umami punch from anchovies.

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.

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.