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Discover the heartiness and depth of flavor in Southern cuisine with the Southern oxtail recipe, a standout in its rich culinary heritage. Oxtails, known for their gelatinous quality, are ideal for long, slow cooking, resulting in a savory stew that’s sure to satisfy.
Southern Oxtail Recipe
Ingredients
- 4-5 pounds of oxtails, trimmed and cut into segments
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 cups water
- 1 can (14 ounces) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: hot sauce, to taste
Equipment Needed
To prepare this Southern oxtail recipe, you’ll require the following equipment:
- Large Dutch Oven or Pot: A heavy-bottomed pot with a lid is ideal for slow-cooking oxtails, as it distributes heat evenly. (Recommendation)
- Knife and Cutting Board: For trimming the oxtails and chopping the vegetables. (Recommendation)
- Wooden Spoon: To stir the stew and scrape any flavorful bits from the bottom of the pot. (Recommendation)
- Measuring Cups and Spoons: For accurate measurements of ingredients. (Recommendation)
- Can Opener: To open the can of diced tomatoes. (Recommendation)
- Serving Dishes: For presenting your delicious oxtail stew.
Instructions
- Brown the oxtails: In a large, heavy-bottomed Dutch oven or pot, heat the vegetable oil over medium-high heat. Add the oxtail pieces and brown them on all sides. This step adds flavor to the stew.
- Sauté the aromatics: Add the chopped onions, carrots, celery, and garlic to the pot. Sauté until the vegetables begin to soften.
- Add liquid and seasonings: Pour in the beef broth, water, diced tomatoes (with their juice), bay leaves, and dried thyme. Season with salt and black pepper. If you like some heat, you can add a few dashes of hot sauce.
- Simmer and cook: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the oxtails are tender and the meat easily falls off the bones.
- Serve: Remove the bay leaves, and serve the Southern oxtail stew over rice, mashed potatoes, or with a side of cornbread.
Tips for Perfect Southern Oxtail Stew
- Trim excess fat: Oxtails can have quite a bit of fat, so be sure to trim any excess before cooking to avoid greasiness.
- Brown the oxtails: Don’t skip the step of browning the oxtails. This enhances the flavor of the stew.
- Low and slow: The key to tender oxtails is slow cooking. Be patient and let the stew simmer for several hours.
- Season gradually: It’s easier to add more salt and pepper later if needed than to fix an overly salty dish. Season gradually and taste as you go.
- Serve with sides: Southern oxtail stew pairs wonderfully with sides like rice, mashed potatoes, or cornbread to soak up the rich, flavorful gravy.
Calorie Information
The calorie content of Southern oxtail stew can vary depending on factors such as portion size, ingredients, and cooking methods. On average, a serving of oxtail stew can range from 250 to 400 calories per 8-ounce (about 227 grams) serving, excluding any side dishes.
It’s important to note that oxtail stew tends to be a calorie-dense dish due to the richness of the meat and the use of fats in cooking. For those watching their calorie intake, consider smaller portions or opt for leaner cuts of meat and reduced use of added fats.
The Southern oxtail recipe stands as a testament to the rich culinary traditions of the South. Its hearty flavors and comforting appeal make it a beloved dish that has stood the test of time.
Whether enjoyed on a chilly evening with loved ones or prepared for a special occasion, this dish is sure to leave a lasting impression. So, gather your ingredients, embrace the slow cooking process, and savor the flavors of the South with this classic oxtail recipe.
