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Serve hot with your choice of sides like mashed potatoes, steamed vegetables, or rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Oxtail stew tastes even better the next day as flavors deepen.
Freeze portions for up to 3 months for convenient future meals.
Variations
Add diced tomatoes for a tangier flavor.
Include potatoes in the pot for a one-dish meal.
Substitute red wine with extra beef broth if preferred.
Spice it up with a dash of cayenne or smoked paprika.
FAQ
Q: Can I use a slow cooker for this recipe?
A: Yes! Brown the meat first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
Q: How do I know when the oxtail is done?
A: The meat should be very tender and easily pull away from the bone.
Q: Can I substitute oxtail with another cut?
A: Beef shank or short ribs are good alternatives but the cooking time may vary.
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