Oxtail Stew Jan07

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Oxtail Stew

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  • 3 lbs Oxtails (from reputable local butcher or Costco – Best Western is not recommended)
  • 1 Large Onion
  • 1 Large Tomato
  • 3 stalks of Scallions
  • 3 sprigs of Thyme
  • 3 cloves of garlic
  • 2 tablespoons of Soy Sauce
  • 3 Tablespoons of Cooking Oil
  • 1 Can Butter Beans (I buy fresh butter beans from local farmer Johanna Willins when in season and freeze for the winter)
  • 2 Tablespoons of Blue Mountain Oxtail Seasoning (usually found at local supermarket in international food section, Shoprite, Keyfood, or Amazon).

Directions:

Season oxtails with Blue Mountain Oxtail Seasoning, onion, tomato, scallion, thyme, garlic and soy sauce. Marinate 30 minutes or overnight for best results. Heat oil in large pot. Saute for 5 minutes. Cover oxtails with water and cook until tender. Add butter beans. Serve with rice.

Notes:

If you buy the oxtails from Costco, they don’t come in 3lb packs. It’s usually closer to 4.5 pounds, so I just double the recipe’s ingredients and cook in two large pots at the same time because its easier to stir. I find that you can add lots of different things to this stew. This last time I added a large red onion, and large white onion in addition to the large yellow onion and 12 oz of medium sized white mushrooms. I also put a little less water and added apple beer because I had some left over from a previous recipe. Most times I just use white wine or Absolutâ„¢, which I usually keep around to make teriyaki sauce. I don’t see why you couldn’t also add carrots or celery or some other vegetable or even a potato or two and maybe skip the rice.

So think of this recipe as more of a starting point than a bible on making oxtails.