Hello Friends and Happy Fri-Yay!
This week’s Foodie Feature is Slow Cooked Oxtail Stew
Oxtails or tails of cattle is a very popular dish in *South Africa and this bony, gelatin-rich meat is usually slow-cooked. In our Delaware home as soon as the weather cools Oxtails are definitely on the menu-of-must-haves and this is how I slow cook mine.
Unfortunately the cost of Oxtails in the grocery stores can be outrageous which is why I stalk Dutch Country Farmer’s Market to get them!
- Oxtails 6-8 pieces
- Vegetable Broth
- Ground Ginger
- Brown Sugar
- Vegetables: Onions/Celery/Parsley/Carrots
- Canned or Fresh Tomatoes – optional
- Garlic fresh or minced
- Oxtail Seasoning
- Dry Beans or Lentils
- Olive Oil
Put Oxtails into a plastic bag and pour in enough flour to coat, adding as little or as much of the Oxtail Seasoning, Ground Ginger and Brown Sugar according to your tastes. Seal bag and rub all dry ingredients onto Oxtails.
Pour in just enough olive oil to cover bottom of a pan, heat on low and add coated Oxtails turning to brown on all sides.
In the meantime, chop and dice veggies
I also added a little Curry to the browning Oxtails, however, this is optional.
Remove browned Oxtails from the pan, then rinse the lentils or beans. Coat inside the Crock Pot with cooking spray for easier clean up.
Put in the Oxtails…
…add lentils or beans
…top with sliced and diced veggies
Pour in 2 containers of broth or use water seasoned with Beef Bouillon Cubes – enough to cover all ingredients
Cook on low for 8 hours or on high for 4 depending on your Crock Pot/Slow Cooker
I had to work late and none of my men took pictures so I don’t have the finished product, but trust me it was good! You can add any vegetable or potato or omit the beans and serve over rice. No matter how you make it, it’s oh so good and filling especially on a cold winter’s night!
What is your favorite Slow Cooked Stew?
* This post was written only a few hours before Mr. Mandela’s death
RIP “Giant for Justice”