One of the Best Oxtail Stew Recipe
Oxtails used to be one of the inexpensive meats that families would use to stretch their eating dollar. Today, however, oxtails have risen in price. Still, they make a wonderful stew meat. They add a lot of rich flavor you just cannot get from other cuts of meat. Luckily, this recipe can feed a crowd. With the black eyed peas added, it is very filling and delicious.
Add some winter squash as we did to add color and additional nutrition. It makes the bowl extra colorful and inviting. This is a stew worthy of a cold winter’s night. It will warm everyone’s bellies and make them feel good.
You can serve this stew as is or with a side of jasmine rice. Pour the stew over the top of the rice for a really filling meal. The rice will soak up the broth and the combination of peas and rice will provide a hearty meal. Add some greens at the last minute before serving to add more color. Use whatever your favorite cooked green may be. Perhaps you fondly recall a similar dish which Mom or Grandma would throw together on cool evenings, or it could be you are simply curious about how to make oxtail stew. Whichever is the case, you will not be disappointed with this easy recipe, and there will not be any hungry bellies left after serving everyone a portion of this.
Hearty Oxtail Stew with Black Eyed Peas
Summary: This is a meaty and spicy stew with oxtails, chuck roast, vegetables, saffron seasoning, basil, and much more. All these ingredients work in harmony to produce a delicious result.
- 2 pounds oxtails
- ½ pound chuck roast, cubed
- 1 large carrot
- 1 large parsnip
- 1 large red potato
- 1 red onion
- 1 bunch scallions
- 6 cloves garlic
- 2 jalapenos
- ½ pound black eyed peas
- 3 Tablespoons Goya Adobo
- 2 packages Goya Sazon con Azafran
- 1 Tablespoon curry powder
- 2 teaspoons salt
- 1 Tablespoon dried basil flakes
- 1 cup winter squash, cubed
- Chop the parsnip, carrot, and potato into small chunks. Mince the garlic and onions. Cut up the beef roast into cubes. Put all of this and the oxtails into a large pot along with the spices. Cover the items with water and stir to mix. Set on medium high heat. Check the pot frequently, and stir as needed to make sure you have enough water in the pot.
- Add the black eyed peas about two hours before the stew will be done. Add the squash when you only have an hour left. The entire cooking time should be 3 to 4 hours. The peas will help give the stew a nice brown broth. The squash adds a nice color contrast. If you want to add some greens like we did in the photo, add them shortly before serving. You can use spinach, kale, cabbage or any other green that you enjoy.
- Serving suggestion: Serve with a side of jasmine rice and some veggies.
Preparation time: 15 minute(s)
Cooking time: 4 hour(s)
Number of servings (yield): 8
Culinary tradition: South American (Fusion)
This rich, meaty stew will stick to your ribs. Look at the delicious oxtails and chunks of beef resting on a bed of black eyed peas. Colorful winter squash adorns the dish with a sunny brightness. We topped it off with some greens that were added to the pot just before serving; just long enough to wilt them a little bit. Eat this delightful stew on its own as shown here, or serve it with fragrant jasmine rice. This is a hearty stew that will feed an army for very little cost. If you get your oxtails at the butcher shop, they may cost less than you will find at the grocery store.
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