British-Style Oxtail Stew

This British-style Oxtail Stew recipe is hearty, flavorful, and perfect for warming up on a chilly day. The combination of tender oxtail, savory vegetables, and rich broth will surely be a hit with family and friends.

Grilled beef heart pairs well with a variety of side dishes, such as grilled vegetables, rice, or a simple salad. Enjoy this flavorful and protein-rich dish at your next barbecue or outdoor gathering!

INGREDIENTS

3 lbs oxtail, trimmed of excess fat

Salt and black pepper to taste

2 Tbs tallow

1 onion, chopped

2 cloves garlic, minced

2 carrots, peeled and sliced

2 celery stalks, sliced

2 Tbs tomato paste

4 cups beef broth

2 cups water

2 bay leaves

1 tsp dried thyme

1 tsp Worcestershire sauce

2 potatoes, peeled and cubed

Fresh parsley, chopped, for garnish

Method

Season the oxtail generously with salt and black pepper. Heat the tallow in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the oxtail pieces on all sides in batches, ensuring they develop a deep golden-brown color. Remove the browned oxtail pieces and set them aside on a plate. In the same pot, add the chopped onion and minced garlic. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the sliced carrots and celery to the pot and cook for 5 minutes, stirring occasionally. Stir in the tomato paste and cook for another 2-3 minutes, until it is fragrant and well combined with the vegetables.

Return the browned oxtail pieces to the pot, and add the beef broth, water, bay leaves, dried thyme, and Worcestershire sauce. Stir well to combine. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid. Let the stew simmer gently for 2-3 hours or until the oxtail is tender and falling off the bone. Stir occasionally and skim off any excess fat or foam that rises to the surface.

Once the oxtail is tender, add the cubed potatoes to the pot. Continue to simmer, uncovered, for an additional 30 minutes, or until the potatoes are cooked through and the stew has thickened slightly. Taste the stew and adjust the seasoning with salt and pepper if necessary.

Serve the British-style Oxtail Stew hot, garnished with chopped fresh parsley. Enjoy with crusty bread or mashed potatoes for a comforting meal.