Mike's Oxtail Pepper Stew

Name: Mike's Oxtail Pepper Stew
Yield: 6 servings
Cuisine: American
Ingredients: ● For The Protein; 3 Pounds Raw Beef Oxtail [or 6 pieces]; ● For The Broth / Fluids; 3 (32 oz) Box Beef Broth; 2 tbsp Worcestershire Sauce; 2 tbsp Kitchen Bouquet; Water [as needed]; 1 Cup Au Jus; ● For The Peppers; 1/2 Each : LG Green - Yellow - Red & Orange Bells [chopped]; 1 LG Jalapeno Pepper [chopped]; 1 tbsp Red Pepper Flakes; 1 tbsp Fresh Ground Black Pepper; 1 (10 oz) Can ROTELL [with chili peppers]; ● For The Vegetables; 1 LG Tomato [chopped]; 2 LG Idaho Potatoes [1" chopped]; 2 LG Celery Stalks [chopped]; 1 LG White Onion [chopped]; 1/2 Cup Yellow Zucchini [sliced]; 1/2 Cup Green Zucchini [sliced]; 1 Cup Button Mushrooms; 2 LG Carrots [chopped]; ● For The Dried Seasonings; 1 tbsp Parsley; 1/2 tsp Thyme; 1/2 tsp Oregeno; 1/2 tsp Basil; 1/2 tsp Italian Seasoning; 1/2 tsp Crushed Bay Leaves

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I tell ya. Anytime my seven and eight year old students tell me they want to work with something like oxtails - I'm on it like white sausage gravy on homemade biscuits!

If you love beef stew - you'll love this stew as well! This is a rich, delicious, fatty stew that's perfect for Fall and Winter weather meals. Especially with warm fresh, soft bread for dipping! This is also a very forgiving recipe that allows you to add or subtract most any ingredient. Heck, one of my students even added last night's shredded Carnitas to his oxtail stew. Freaking delicious! Great work kiddos!

Know that oxtails are a bit pricier than traditional roasts. About $10.00 per 1.5 pounds. But, they're definitely worth the extra cost.

I tell ya. Anytime my seven and eight year old students tell me they want to work with something like oxtails - I'm on it like white sausage gravy on homemade biscuits!

Know that oxtails are a bit pricier than traditional roasts. About $10.00 per 1.5 pounds. But, they're definitely worth the extra cost.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I tell ya. Anytime my seven and eight year old students tell me they want to work with something like oxtails - I'm on it like white sausage gravy on homemade biscuits!

Know that oxtails are a bit pricier than traditional roasts. About $10.00 per 1.5 pounds. But, they're definitely worth the extra cost.

I tell ya. Anytime my seven and eight year old students tell me they want to work with something like oxtails - I'm on it like white sausage gravy on homemade biscuits!

Know that oxtails are a bit pricier than traditional roasts. About $10.00 per 1.5 pounds. But, they're definitely worth the extra cost.

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Ingredients

6 servings

● For The Protein
3 PoundsRaw Beef Oxtail [or 6 pieces]
● For The Broth / Fluids
3 (32 oz)Box Beef Broth
2 tbspWorcestershire Sauce
2 tbspKitchen Bouquet
Water [as needed]
1 CupAu Jus
● For The Peppers
1/2Each : LG Green - Yellow - Red & Orange Bells [chopped]
1LG Jalapeno Pepper [chopped]
1 tbspRed Pepper Flakes
1 tbspFresh Ground Black Pepper
1 (10 oz)Can ROTELL [with chili peppers]
● For The Vegetables
1LG Tomato [chopped]
2LG Idaho Potatoes [1" chopped]
2LG Celery Stalks [chopped]
1LG White Onion [chopped]
1/2 CupYellow Zucchini [sliced]
1/2 CupGreen Zucchini [sliced]
1 CupButton Mushrooms
2LG Carrots [chopped]
● For The Dried Seasonings
1 tbspParsley
1/2 tspThyme
1/2 tspOregeno
1/2 tspBasil
1/2 tspItalian Seasoning
1/2 tspCrushed Bay Leaves
to tasteSalt
● For The Thickener [optional]
tbspEqual Parts Corn Starch And Water [2 tbsp to 2 tbsp]

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Steps

1

Raw oxtails pictured.
2

Place oxtails in water and bring to a boil.
3

Pull oxtails out of water and set to the side. This it's an important step since you're doing this to pull out any impurities from your meat before it simmers in your clean broth.
4

Add broth and dried seasonings to a large pot. Chop all veggies and add to broth. Also, add your oxtails.
5

Bring stew to a boil then, simmer for 2 hours.
6

If desired, you can add a quick slurry to this stew to thicken it up. I usually do. Simply add equal parts corn starch to water and mix well. Bring stew up to a steady boil and add 1/2 of your slurry. Stir fast and allow stew to thicken for a minute. If you want it even thicker, add the rest and stir well. You can even add 2 tbsp more with no negative repercussions.
7

Place one large oxtail in each bowl and cover with broth and vegetables. Garnish with fresh parsley. Enjoy with a soft warm dipping bread!

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Cooksnaps

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MMOBRIEN @cook_2891564

on October 03, 2016 22:41

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!