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Cook1 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.