Oxtail stew | Beef recipes | Jamie magazine (2024)

FAQs

How many pounds of oxtail per person? ›

Use a pound of oxtail per person; 3-3.5 pounds (bone included) should be enough for three adults. Let oxtail cook as long as possible in a slow cooker for meat that falls off the bone. At the shop, ask the butcher to saw the oxtail into pieces no more than 2 inches thick. This will make cooking it easier.

Alternate way to thicken stew gravy: Remove the oxtails/vegetables, leaving the liquid in the pot. Make a cornstarch slurry in a small bowl (1 tablespoon cornstarch + 1 tablespoon water, mixed until combined). Stir mixture into stew liquid and simmer until gravy thickens, about 5 minutes.

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

If were talking while it's being made; garlic, onion, various herbs, “horse chester sauce” tomato paste, stone ground mustard, or even a small splash of A1 sauce will all “rich up” the broth. So will sauteing the veggies in butter before adding to the stew.

How much to buy: Figure about 1 pound of oxtails for each main-dish serving, as in a stew, and two to three servings a pound for soup. To prepare for cooking: Oxtails are usually available already cut into pieces in supermarkets.

In other words, if you're cooking for 10 people, you'll want at least five pounds of meat total. For 20 people, plan to purchase 10 or more pounds of meat.

Put the meat in the oil and sear each side for a couple of minutes. Browning your oxtails will not cook the meat. Instead, it will enhance its color and aroma by caramelizing its exterior. Browning beef oxtails in a hot skillet before braising will also add rich depth and flavor to the meat.

By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

How do you fix a tasteless stew? ›

Not adding enough seasoning would be the second potential issue. Add plenty of pepper and some salt and it should taste better. Using beef stock or red wine is better than water for the liquid. Use just enough to cover the meat and vegetables.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.

Vegetables that work well in a beef stew include Hardroots vegetable, carrots, potatoes, onions, celery, and parsnips. These vegetables add flavor and texture to the stew while complementing the richness of the beef. You can also consider adding mushrooms, turnips, or peas for variety.

An ox tail serving size of three ounces contains 499 calories. Ox tails contain high levels of fat and cholesterol and therefore should only be eaten in moderation. In addition, the fat content of ox tails is higher than most other types of meat, so it is important to limit the portion size when preparing them.

Remember though, when serving oxtail at home for a main course, you don't need a ton of meat! It is very rich, so you can expect one large, one medium, and one small piece per person—which means one tail will serve 3-4 people as a main course.

Use calculator to help determine how much meat to buy.

Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children. Bone-In Meat: 1 lb.

By the time you see Oxtail for sale, it has been skinned and cut into portions that are oval in shape. Each portion will be approximately 2” long which is an ideal size for braising and slow cooking to cook the meat but also an ideal size to maximize the release of the bone marrow, fats, and gelatinous collagen.