Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, oxtail stew. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Oxtail Stew is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Oxtail Stew is something that I have loved my whole life.

Sprinkle oxtails all over with salt and pepper. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Working in batches, sear all pieces of oxtail until golden on all sides.

To begin with this particular recipe, we must first prepare a few components. You can have oxtail stew using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Oxtail Stew:

1. Prepare Oxtail
2. Make ready Cake flour
3. Make ready Butter
4. Make ready Garlic
5. Make ready Carrot
6. Take Onion
7. Get Celery
8. Take Brown sugar
9. Make ready Bay leaf
10. Get Marjoram
11. Get Marsala wine
12. Take Tomato purée
13. Prepare Salt

Pick meat off bones and return to pot; discard bones. Meanwhile, heat oil in a large skillet over medium-high heat. Remove oxtail from hot oil and place into Dutch oven. This crock pot oxtail stew is brimming with flavor, with a tasty broth mixture, potatoes, carrots, and a variety of herbs and seasonings.

Steps to make Oxtail Stew:

1. Soak the oxtail in cold water to remove the blood. Leave it to soak for more than 3 hours. Refresh the water at least once during that time.
2. Chop all of the vegetables into small cubes.
3. Drain the water from the meat from Step 1 and dry off the moisture. Lightly dust with flour. Heat a frying pan over high heat and add the butter (1 tablespoon). When the butter has melted halfway, add the oxtail and brown both sides.
4. Once both sides of the oxtail have browned, transfer to a pot to simmer.
5. In the same frying pan, add another tablespoon of butter. Add the vegetables and bay leaf and cook over medium heat. When the onion becomes semi-transparent, create a space in the center and fill it with the brown sugar to make a caramel.
6. Once the brown sugar has become bubbly and melts, pour in the marsala wine to make the caramel. Add the tomato purée and marjoram. Pour in 500 ml of water and mix everything together.
7. Pour the sauce from Step 6 over the oxtail in the pot from Step 4. The liquid should reach about halfway up to the height of the oxtail. Add more water to adjust.
8. Simmer for about 3 hours over low heat. Turn over the oxtail occasionally as it simmers and season with salt. Since it will become even tastier when reheated, turn off the heat to let it cool. Then simmer for another 2-3 hours. The sauce will become very rich and thick when simmered for a total of 6 hours. It will taste even more delicious the following day.
9. Taste and season with salt to finish. Be careful when placing it on a dish! The meat is so soft it will fall apart easily. Garnish with a bit of parsley and enjoy with simple bread or boiled potatoes.

The combination of red wine, beef broth, and tomato sauce make for a savory and flavorful oxtail stew. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with. Jamaican Oxtail Stew - out-of-this-world delicious oxtail stew braised with butter beans in a flavorful deep gravy spiced up primarily with allspice, thyme, paprika, Scotch bonnet pepper, curry powder, and browning sauce.

So that’s going to wrap it up with this special food oxtail stew recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!