8 servings
YouTube instructional video is at the bottom.
What you’ll need
5 Pounds Oxtails
All-Purpose flour
Canola oil
Red Wine (optional)
Worcestershire sauce
Better than bouillon beef base
Tomato Paste
Vinegar
Vegetables
2 Russet potatoes
2 Stalks Carrots
12oz’s organic frozen peas
1 Yellow Onion
Garlic
Thyme
Bay Leaves
Seasonings
Salt
Tony Chachere’s Creole seasoning
Chef Paul’s Poultry Magic
Cayenne Pepper (Optional)
Hot Sauce (Optional)
Preparation of ingredients
Note- Seasonings and vegetables can be prepared ahead of time since it is required for you to marinate your oxtails overnight.
Step 1- Chop one yellow onion and 6 cloves of garlic. Remove leaves off of stem of thyme and chop until it resembles coarse crumbs.
Step 2-Chop 2 Stalks carrots into quarter pieces. Peel 2 Russet Potatoes. Chop them into quarter chunks.
Step 3- In a Large, Medium and Small bowl Add 1 teaspoon of vinegar into each bowl and stir.
Step 4-Add Oxtails into the large bowl and let sit for 10 minutes. After 10 minutes drain and place into a separate bowl to be seasoned.
Step 5- Add Potatoes into medium bowl and let sit overnight. This will clean and prevent the potatoes from turning brown.
Step 6- Add Carrots into a small bowl and let sit overnight. This will clean and prevent the carrots from turning brown.
Making the marinade for the Oxtails (Food processor required)
Step 7- In a food processor Add 1 Cup Chopped Yellow Onion, 1 tablespoon garlic and 1 teaspoon of Thyme. Blend all ingredients for 2 minutes or until mixture turns into a paste. Set aside.
Marinating the Oxtails
Step 8-Add 1/2 teaspoon of salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon of Chef Paul’s Poultry magic, 1/4 Cup Worcestershire sauce, 1 Teaspoon Cayenne Pepper (Optional), 2 Tablespoon of Hot Sauce (Optional) and Add the Oxtail Marinade you made with the food processor. Rub seasonings on to Oxtails. Cover and let sit overnight.
Making the Beef Stock
Step 9- Add 5 Cups of hot water into a medium sized bowl. Add 1 1/2 Tablespoons of Better than Bouillon Beef base. Stir until beef base has totally dissolved into the water.
Step 10- Optional Add 1/4 Cup Red Wine into the beef stock. Stir all ingredients together.
Searing the Oxtails
***Preheat fire to medium high heat***
Step 11-Add 1/3 Cup Canola oil into a large pot. Let oil get hot for 2 minutes.
Step 12- Add Oxtails into pot. Let sear for 2 minutes on each side. Remove from pot. Transfer Oxtails onto serving dish. Set aside.
Preparing the Stew
Note- Cooking times vary meaning it could take a shorter or longer period of time to cook everything thoroughly.
***Preheat fire to medium high heat***
Step 13- Add 1/3 Cup of All Purpose Flour into the same oil you seared the Oxtails with. Stir for 6 minutes or until mixture is a dark brown color.
Step 14- Add 2 cups Chopped yellow onion and 2 tablespoons of chopped garlic. Stir all ingredients together. Let sauté for 4 minutes.
Step 15- Add Beef Stock/ Wine mixture. Stir all ingredients together.
Step 16- Add 1/2 teaspoon salt, 1/2 Teaspoon Tony Chachere’s Creole Seasoning, 1 Teaspoon Chef Paul’s Poultry magic, 2 Teaspoons Thyme, 2 Tablespoons Tomato Paste, 4 Bay Leaves, 1/2 Teaspoon Cayenne pepper (Optional) and 1 teaspoon Hot sauce (Optional). Also Add the juices and seasonings from the Oxtail Marinade. Stir all ingredients together. Let come to a slight simmer.
***Turn your fire down from medium high to medium low heat***
Step 17- Add your Oxtails. Stir all ingredients together. Let come to a simmer first. Let simmer for 2 hours.
Step 18- Add chopped Potatoes, 1 Cup carrots and 1 Cup frozen Green Peas. Stir all ingredients together. Let come to a simmer first then let simmer for 40 minutes. Note- After 40 minutes Oxtails at this stage should be tender or near falling off the bone. Also potatoes and carrots should be thoroughly cooked. If not you must cook the mixture longer until everything is cooked.
Quick Tips- Stew will thicken as it cools. If you have excessive oil, take a spoon and skim the oil from the top or place in fridge overnight to remove solid fat. Also, flavors settle and increase overnight giving the dish a much better flavor. Serve hot or warm. Enjoy!
YouTube instructional video
