Stove Top Oxtail Recipe - I Heart Recipes

Ingredients

• 2 lb Oxtails (trimmed of excess fat, cut into 2‑inch pieces)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Seasoning Salt (contains salt and pepper)
• 1 tsp Black Pepper (freshly ground)
• 0.5 tsp Red Pepper Flakes (adjust for heat preference)
• 2 tsp Fresh Thyme (leaves stripped from stems)
• 2 Tbsp Browning Sauce (adds deep color and flavor)
• 4 cloves Garlic (minced)
• 4 cup Beef Broth (low‑sodium preferred)
• 2 Tbsp Fresh Parsley (chopped)
• 2 Bay Leaf (whole)
• 1 Yellow Onion (peeled and sliced)
• 2 Carrots (peeled and cut into 1‑inch pieces)

Instructions

1. Trim and Season Oxtails

   Trim excess fat from the oxtails, place them in a large mixing bowl, drizzle with olive oil, sprinkle seasoning salt, extra black pepper, red pepper flakes, and toss to coat evenly.

   Time: PT10M

2. Brown the Oxtails

   Heat the skillet over medium‑high heat, add a little more olive oil if needed, and brown the oxtails on all sides until they are deep golden.

   Time: PT10M

   Temperature: medium-high

3. Sauté Onion

   Add the sliced yellow onion to the pan with the oxtails and cook, stirring occasionally, until the onion becomes translucent and starts to caramelize.

   Time: PT5M

   Temperature: medium-high

4. Add Herbs and Browning Sauce

   Stir in fresh thyme, then drizzle the browning sauce over the meat and onions. Add minced garlic and cook for another minute.

   Time: PT2M

   Temperature: medium-high

5. Deglaze and Add Liquids

   Pour in the beef broth, add chopped parsley and bay leaves. Bring the mixture to a gentle boil, stirring to dissolve any remaining fond.

   Time: PT5M

   Temperature: medium-high

6. Simmer Oxtails

   Reduce heat to low, cover the skillet or Dutch oven, and let the oxtails simmer for about 2 hours, or until the meat is tender and starts to fall off the bone.

   Time: PT2H

   Temperature: low

7. Add Carrots

   Stir in the peeled and chopped carrots, re‑cover, and continue to simmer for another 30 minutes until the carrots are soft.

   Time: PT30M

   Temperature: low

8. Finish and Serve

   Remove the bay leaves, give the stew a final stir, and serve hot over mashed potatoes, rice, or crusty bread.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

26 g

Carbohydrates

12 g

Fat

28 g

Fiber

3 g