Oxtail stew
Chef Lola's Kitchen · ♥ 876 likes · 57.6K views · 5 min video
Read about oxtail in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp thyme
- 1 tsp paprika
- 2 tsp kori powder
- 2 tsp seasoning powder
- 3 cloves minced garlic
- 4 tbsp tomato paste
- 2 whole diced tomatoes
- 1 whole diced red bell pepper
- 1 cup carrot
- ½ lb potatoes
- 3 whole green onions
- 4 lb oxtail
- minced habanero pepper
- salt
- olive oil
Season the oxtail with thyme, paprika, curry powder, seasoning powder, minced habanero, minced garlic, salt and a little olive oil; massage in thoroughly.
- olive oil
- onions
- 2 whole bay leaves
Heat a little olive oil in a pot and fry the onions until translucent; add the two bay leaves for 30 seconds to a minute until fragrant.
Frying the onions and bay leaves
Add the oxtails in a single layer touching the pot bottom; brown 10 minutes, flip and brown another 10, repeating until browned as desired.
- cayenne pepper
- diced onions
Add tomato paste, cayenne, diced tomatoes, diced onions, diced red bell pepper and the beef stock; mix well.
- 6 cup beef stock
Cover and cook about an hour, stirring every 20 minutes so nothing burns; here about an hour and 20 minutes, keeping some texture in the meat (cook longer for fall-off-the-bone).
- water
Add carrot and potatoes and a little water as the stew thickens; cover and cook about 15 minutes until the potato is tender.
Doneness, carrots and potatoes