Prep 40 mins
Cook 1 hr 30 mins
Oxtail is one of those cuts that doesn't seem to be popular any more. However this stew from Katherine in the Northern Territory is still popular. Times are guestimates.
- Trim the excess fat off the oxtail.
- In a large pot or Dutch oven, fry the oxtails until browned and cooked through.
- Remove from pot.
- Place diced ginger, onion and garlic in pot with meat juices and cook until onions are brown and soft.
- Throw in dollops of tomato paste and mix well.
- Return oxtails to the pot and add 1/2 cup of beef stock and keep mixing over heat.
- Add all the chopped up vegetables to the meat mixture.
- Add remaining stock and cook until vegetables are cooked.
- For a more tender meat, stew for a longer period.
- You may have to add a cup or two of beef stock or water to prevent drying out.
Thank you so much. My late husband made the most remarkable Ox-tail stew and for the last 11 years I have been looking for that magic recipe. Yours did it. It was like going back to a wonderful time in my life. The oxtails are a bit difficult to handle. That's what makes it fun. The flavours are remarkable, without added seasoning and the soup (which I make the next day is to die for.)
Loved this recipe as I really like oxtail. I used parsnips in the recipe and also used about 2 tablespoons tomato paste. I did use more garlic than stated, 2 cloves, as a personal choice as I like garlic. Will cook again.
I really liked this recipe, which originally i was looking for an Australian Womans Weekly ox tail stew or something like that over the internet. Then after cooking this one i found it, that uses bay leaves and mustard powder which i added after towards the last half an hour to cook. It turned out rather yummy, many thanks for the recipe.