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5 from 2 votes

Oxtails and Rice

Oxtails and rice is the best beef one pot meal. Use fresh or frozen ox tails to make this with long grain white rice and peas if you want too
Prep Time15 minutes
Cook Time2 hours 30 minutes
Course: Entree, Main Course
Cuisine: American, Chinese, Japanese
Keyword: dutch oven, oxtail, stove, white rice
Servings: 6
Author: Justine

Equipment

  • 1 dutch oven or large pot with a lid

Ingredients

  • 1 lb oxtail
  • 2 tbsp olive oil
  • 1 onion
  • 3 tbsp minced garlic
  • 1 tsp salt and pepper
  • 3 c beef broth
  • 1 c red cooking wine or broth
  • 1 c white rice uncooked, long grain

Instructions

  • Trim fat from oxtails. Rinse and pat dry. Set aside. Heat oil in cooking pot Cover oxtails with salt and pepper, brown on all sides. Chop onions, add to oxtail, and cook until onions are soft.
  • Add red cooking wine and 1 cup beef stock. Bring to boil, then reduce to simmer, covered for 1.5 hours.
  • Lift lid and sprinkle in your rice. Add 2 remaining cups of beef broth. Add garlic. Cook on low for about 1 more hour or until oxtails are tender and rice is cooked.

Video

Nutrition

Serving: 1oz | Calories: 356kcal | Carbohydrates: 26g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 983mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 4mg