Get ready to transform your kitchen into a Mexican culinary paradise with this mouthwatering Oxtail Beef Stew that will make your taste buds dance! Imagine tender, fall-off-the-bone oxtail simmered to perfection with smoky poblano peppers, creating a rich and deeply satisfying dish that's guaranteed to become your new favorite comfort food. Whether you're a seasoned home chef or a curious food lover, this recipe promises an extraordinary dining experience that will transport you straight to the heart of authentic Mexican cuisine.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs oxtail
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 poblano peppers, diced
- 4 cups beef broth
- 1 tsp thyme
- 1 tsp paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by preparing your ingredients. Chop the onion, mince the garlic, and dice the poblano peppers. Set them aside for later use.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the oxtail pieces to the pot in batches, if necessary, to avoid overcrowding. Sear the oxtail on all sides until browned, about 5-7 minutes per side. Remove the oxtail from the pot and set it aside on a plate.
- In the same pot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced poblano peppers to the pot and cook for another 3-4 minutes, allowing them to soften slightly.
- Return the browned oxtail to the pot. Pour in the beef broth, ensuring that the oxtail is mostly submerged. Stir in the thyme, paprika, salt, and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for about
- 5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally to prevent sticking.
- Once the oxtail is tender, remove the pot from heat. Carefully take out the oxtail pieces and set them on a cutting board. Allow them to cool slightly before shredding the meat from the bones. Discard the bones and return the shredded meat to the pot.
- Stir the stew well to combine the shredded meat with the vegetables and broth. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the oxtail beef stew hot, garnished with chopped parsley. This dish pairs wonderfully with crusty bread or over a bed of rice for a hearty meal.
Tips
- Choose high-quality, fresh oxtail from a trusted butcher for the best flavor and texture.
- Take your time when searing the oxtail - achieving a deep brown crust is crucial for developing rich, complex flavors.
- Use low and slow cooking to ensure the meat becomes incredibly tender and easily falls off the bone.
- Don't rush the simmering process; patience is key to allowing the flavors to meld together beautifully.
- If possible, prepare the stew a day ahead, as the flavors will continue to develop and intensify overnight.
- For an extra layer of depth, consider adding a splash of red wine or a tablespoon of tomato paste during cooking.
- Use fresh herbs like parsley for garnish to add a bright, fresh contrast to the rich, hearty stew.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 38g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 140mg
