How to Cook Oxtails on the Stove
How to cook oxtails on the stove with gravy and vegetables until they're fork tender for dinner. Nutritious meal full of flavor you'll love.
Servings: 6
Equipment
- 1 pan
Ingredients
- 2 lbs oxtail
- 1 onion
- 3 carrots peeled, cut into large chunks
- 2 tbsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- brown gravy ingredients needed below
- 2 c beef broth
- 4 tbsp cornstarch
- 1 tsp thyme
- 1 bay leaf
- 1/2 tsp rosemary
- 1 tbsp olive oil
Instructions
- Combine salt, pepper, thyme, and rosemary with olive oil. Coat oxtails with herb mixture. Heat skillet with a lid or dutch oven to medium high. Add olive oil and sear oxtails on all sides.
- Remove oxtails, set aside. Reduce heat to medium low, add onions and cook until translucent. Add minced garlic and cook 2 minutes, stirring constantly. Do not burn the garlic or it will taste bitter.
- Add beef broth and bay leaf. Add oxtails. Bring to a simmer. Reduce heat to a low simmer, place lid on skillet, and cook for 2 1⁄2 hours.
- Add chopped carrots. Place lid on skillet and cook 30 minutes. Mix cornstarch with a small amount of water or use the liquid in the skillet. Whisk into skillet to create a gravy. Add more cornstarch if needed. When gravy is thickened, serve.
Video
Nutrition
Serving: 1oz | Calories: 441kcal | Carbohydrates: 10g | Protein: 48g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 166mg | Sodium: 807mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5114IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 6mg