Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

southern oxtail stew

BarnGoddessBBQ avatar
Recipe by
Lori Frazee
@BarnGoddessBBQ

Learning to use the Dutch oven the old fashion way is very rewarding, but I did not want to miss an opportunity to get this recipe into the hands of someone that wants to branch out into a new meat for the family. Feeling weird about the oxtail, this recipe makes amazing short ribs. The Cabernet really makes it aromatic and flavorful. Something you really can't replace with a different additive. If you want to add another delicious bonus, add some precooked bacon in the bottom with your veggies. ENJOY!!! Get to know your Dutch Oven, you'll be glad you did!!!

►
yield 10 -15
prep time 20 Min
cook time 1 Hr 30 Min
method Convection Oven

Ingredients For southern oxtail stew

  • 10
    oxtail pieces
  • 1/2 bottle
    cabernet
  • 1 pkg
    fresh portabello mushrooms stems removed
  • 1 can
    small tomato paste
  • 1 lg
    yellow onions, sliced thin
  • 2 stalk
    celery, chopped
  • 3 lg
    carrots, peeled and chopped
  • 16 oz
    braising sauce of choice
  • 10 clove
    garlic, peeled
  • 1 c
    peeled pearl onions
  • 4-5
    bay leaves
  • salt & pepper taste
  • 1 sm
    red pepper, chopped

How To Make southern oxtail stew

  • 1
    This one actually cooked with coals in a Dutch oven, but can easily be done on the home oven. So gather your supplies and prep the dutch oven, by lightly oiling. Preheat oven to 350
  • 2
    In one pot, a 12 dutch oven. Onion, carrots, celery and peppers in the bottom. Place in Oxtail, next to each other, filling up the pot. Spread out the placement of the garlic cloves, tucking them in between oxtails. Season to taste. I use Sazon, a spice in the ethic part of the supermarket. Throw in a few bay leaves. Pour in 1/2 bottle of Cabernet, and braising liquid. I love a mild BBQ sauce, it's complete and complex, a big bang for the buck. Top with a few of the veggies, cover and put in oven or top with your prepared coals.
  • 3
    After 45 minutes, take a peek at your masterpiece. Add the Tomato paste and the mushrooms. Rotate your pot in the oven, and let cook undisturbed for another 45-60 minutes. Till your desired tenderness has been reached
  • 4
    Remove from heat, serve out of the Dutch oven or transfer to large serving platter. Serve with crusty bread. ENJOY!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT