Here it is, springtime, and I am making stew! But what can I say? This oxtail stew is rich in gut-healing collagen and tastes amazing. The flavors from the allspice, thyme, and ginger marry beautifully together in the flavorful broth that is naturally thickened by the slow-cooked oxtails.
Think of this as beef stew, with benefits. Basic beef stew is delicious, but I’m all for using less common cuts of meat than the standard stew meat, and for getting the bonus of the healing broth.
Oxtail is the culinary term for the tail of cattle, and there are integrations of it in many cultures (oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine), it is a popular flavor for powdered, instant and pre-made canned soups in the United Kingdom and Ireland, and oxtails are also one of the popular bases for Russian aspic appetizer dishes).
However, if you’ve never cooked oxtails before, this just might be the recipe for you. Despite the fact that it takes time and patience to prepare, oxtail can be straightforward and is entirely worth the effort.Print