Easy Jamaican Oxtails I Heart Recipes from iheartrecipes.com
Introduction
When it comes to comfort food, oxtail stew is at the top of the list. The rich and flavorful broth, tender meat, and vegetables make it the perfect dish to warm you up on a chilly night. Oxtail is a relatively inexpensive cut of meat that requires slow cooking to break down the tough fibers and make it tender.
1. Preheat oven to 350°F. 2. Heat the vegetable oil in a Dutch oven over medium-high heat. 3. Season the oxtail with salt and pepper. 4. Brown the oxtail in the Dutch oven, working in batches if necessary, until browned on all sides. 5. Remove the oxtail from the Dutch oven and set aside. 6. Add the onions, carrots, and celery to the Dutch oven and cook until the vegetables are softened. 7. Add the garlic, bay leaves, thyme, rosemary, and paprika and cook for another minute. 8. Add the beef broth and red wine and bring to a boil. 9. Return the oxtail to the Dutch oven. 10. Cover the Dutch oven with a lid and transfer to the oven. 11. Cook for 3-4 hours, or until the oxtail is tender and falling off the bone. 12. Remove the Dutch oven from the oven and transfer the oxtail to a plate. 13. Strain the broth through a fine-mesh strainer and discard the solids. 14. Return the broth to the Dutch oven and place over medium heat. 15. In a separate pan, melt the butter over medium heat. 16. Add the flour and whisk until smooth. 17. Cook the roux, whisking constantly, for 2-3 minutes or until it starts to turn golden brown. 18. Add the roux to the broth in the Dutch oven and whisk until smooth. 19. Cook the broth until it thickens, about 5-10 minutes. 20. Return the oxtail to the Dutch oven and heat through.
Nutrition
This oxtail stew recipe serves 6 and contains approximately 460 calories per serving. It is a good source of protein, iron, and vitamin C. It is also high in fat, so it should be enjoyed in moderation. Serve with crusty bread or over mashed potatoes for a hearty meal.
