Easy Oxtail Recipe
Easy oxtail recipe with vegetables on the stove is here. How to cook oxtails in Dutch Oven to fork tender is a delicious and healthy meal.
Servings: 4
Equipment
- 1 dutch oven
Ingredients
- 1 lb oxtails
- 1 tbsp olive oil
- 1 tbsp salt
- 2 sprigs thyme
- 1 bay leaf
- 3 cloves garlic
- 1 tsp pepper
- 1 onion
- 32-48 oz beef broth or water
- 3 carrots peeled, cut into chunks
- 1 bell pepper cut into chunks
- 2 sweet potatoes peeled, cut into chunks
- 2 tbsp parsley
Instructions
- Pour olive oil into dutch oven and fry the oxtails until browned on both sides. Finely chop the onion and 1 carrot. Remove the oxtails and fry the vegetables for 2-3 minutes.
- Put the oxtails back into the pot. Add water or broth so that the liquid covers the meat so they are submerged. Add thyme, bay leaf, garlic, black pepper and salt. Boil covered over medium heat for 3 hours.
- If you want to add vegetables into the pot together: Prep veggies by cutting into bite size pieces, could add 1-2 regular potatoes as well. Add in 30 minutes before meat is done, so after 2.5 hrs of boiling. Cover again and continue cooking until veggies are tender.
- The meat should come off the bone easily at this point. Strain the broth through a sieve and add the oxtails back into the pot.
- For crispy veggies: Put coarsely chopped peppers, sweet potatoes and 2 carrots on a baking sheet. Cook in oven preheated to 400 F for about 10-15 minutes. Serve with oxtails.
Nutrition
Serving: 1oz | Calories: 467kcal | Carbohydrates: 33g | Protein: 41g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 2906mg | Potassium: 783mg | Fiber: 6g | Sugar: 9g | Vitamin A: 24803IU | Vitamin C: 50mg | Calcium: 106mg | Iron: 6mg