Oxtail Stew


Ultra Basic





A recipe allowed in a diet.

Have you ever had oxtail? There are lots of people who haven’t, and it is really quite a shame. It has a rich, savory flavor, and it can be used both in soups and in delicious stews. Being a tough cut, oxtail is usually slow cooked to tenderize, and help release its delicious flavor. Try it and see if you enjoy it!

Nutritional Chart

Calories: 635 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 33 g
  • 51 g
  • 33 g

Ingredients Needed for Oxtail Stew

2 tablespoons of vegetable oil 1 red onion, thinly sliced salt 3 carrots ½ teaspoon sweet paprika 10 ounces of oxtail, cut into chunky pieces ½ cup flour 1 cup beef stock 2 bay leaves 3 ounces of celery root, sliced 4 garlic cloves ½ zucchini 3 mushrooms, sliced 1 teaspoon peppercorn salt

How to Make Oxtail Stew

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Shred one of the carrots.
  2. Add the red onion and the shredded carrot. Season with salt and sweet paprika. Cook them for 2-3 minutes. Transfer them in a deep skillet.
  3. Coat the oxtail chunks with flour and cook them until well browned, for around 10 minutes. Move them with the carrot and onion.
  4. Place the skillet over medium heat. Pour the beef stock and add the bay leaves, celery, garlic, potato, zucchini, and mushrooms.
  5. Bring everything to a boil and add a few black peppercorns.
  6. Cook everything until the liquid evaporates and the oxtail becomes fork tender.

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