Oxtail (1.00 kg)

Recipes

Hearty Family‑Friendly Oxtail Stew with Creamy Mashed Potatoes

Oxtail is the gelatin‑rich, flavorful tail of cattle—perfect for slow‑cooking until the meat falls off the bone, yielding a rich, unctuous stew. Paired here with creamy mashed potatoes (or steamed rice as an alternative), this makes a warming, satisfying family meal.

Ingredients (serves 4–6):

• 1.5 kg (3 lb) oxtails, trimmed of excess fat

• Salt and freshly ground black pepper, to taste

• 2 tablespoons vegetable oil

• 1 large onion, chopped

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup (240 ml) red wine (optional—sub out with extra broth if preferred)

• 4 cups (1 l) beef or chicken stock

• 2 bay leaves

• 1 teaspoon dried thyme

• Optional: ½ teaspoon chili flakes (if the family likes a touch of heat)

• For mashed potatoes:

  • 1 kg (2 lb) potatoes, peeled and cut into chunks

  • 4 tablespoons butter

  • ½ cup (120 ml) milk (or more for desired creaminess)

  • Salt and pepper, to taste

Instructions:

1. Season & brown oxtail: Pat the oxtail pieces dry and season generously with salt and pepper. Heat oil in a large pot over medium‑high heat. Brown oxtail in batches until deep golden on all sides. Remove and set aside.

2. Sauté vegetables: In the same pot, reduce heat to medium, add onion, carrot, and celery. Cook about 5 minutes until softened. Stir in garlic and tomato paste—cook 1 more minute.

3. Deglaze & simmer: Pour in the wine (if using), scraping up any browned bits from the base. Add the stock, bay leaves, thyme, and oxtail. Bring to a gentle simmer. Cover, reduce heat to low, and cook 2½–3 hours, or until meat is tender and falling off the bone.

4. Mashed potatoes: While the stew simmers, boil potatoes in salted water until tender (about 15 minutes). Drain, then mash with butter and milk. Season to taste and keep warm.

5. Finish stew: Once oxtail is tender, skim any excess fat, remove bay leaves, and taste—adjust salt, pepper, or thyme as needed.

Seasoning & Serving:

• Finish the stew with a final sprinkle of freshly ground black pepper and a few fresh parsley leaves to brighten it up.

• Serve ladled over a bed of creamy mashed potatoes—or over steamed rice or crusty bread if you want something different. A side of steamed green beans or roasted Brussels sprouts adds color and freshness.

Link to source!

https://www.simplyrecipes.com/recipes/oxtail_stew/