Description

This tender oxtail recipe is a comforting and flavorful dish, slow-cooked to perfection with aromatic herbs, spices, and vegetables, creating a hearty meal ideal for family dinners or special occasions.

Ingredients

1 kg oxtail

1 cup red onion, diced

1 ½ tablespoons garlic, minced

1 tablespoon ginger, minced

½ cup fresh rosemary

2 tablespoons vegetable oil

1 cup dark soy sauce

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon dried thyme

3 tablespoons apple cider vinegar

2 tablespoons tomato paste

1 cup beef stock

1 tablespoon paprika

2 carrots, sliced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

Salt to taste

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Instructions

In a large bowl, mix the oxtail with red onion, garlic, ginger, and rosemary. Cover and marinate for at least 2 hours or overnight for the best results.
Heat vegetable oil in a heavy-bottomed pot over medium heat. Add the marinated oxtail and brown on all sides.
Once browned, add the dark soy sauce, cumin, black pepper, dried thyme, and apple cider vinegar. Mix well.
Stir in the tomato paste and cook for a couple of minutes.
Add the beef stock and paprika, then bring to a boil. Reduce the heat, cover, and let it simmer for 3 hours or until the oxtail is tender.
After 2 ½ hours of simmering, add the carrots and bell peppers. Continue cooking for the remaining 30 minutes.
Adjust seasoning with salt if necessary. Serve hot.

Notes

Spicy Oxtail: Add a few chopped chilies or hot sauce for an extra kick.
Herb Variations: Experiment with different herbs such as thyme, sage, or bay leaves for additional flavors.
Vegetable Variations: Feel free to add other vegetables like parsnips, potatoes, or celery for a variation in texture and flavor.
Pressure Cooker Version: Use a pressure cooker to cut down the cooking time. You can have a tender oxtail in about 45 minutes.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Dish
Method: Slow-cooking
Cuisine: Global

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 8g
Sodium: 1000mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 54g
Cholesterol: 130mg