Delicious, tender, hearty melt-in-your-mouth stew with oxtail, fresh herbs, red wine, and roasted rutabagas or turnips, carrots, and celery. Don’t want all the extras in a recipe post?

Packed with aromatics, fruity peppers, and fall-off-the-bone tender braised oxtails, this hearty stew is comfort in a bowl. Oxtails, a historically inexpensive cut of beef, are making a resurgence ...

Stir into the oxtail stew and cook for about 5 minutes ... Cover and cook either on top of the stove or in a preheated oven (160°C/325°F/ Gas Mark 3) very gently for 2 - 3 hours, or until ...

Read more: 13 Underrated Cuts Of Meat You Should Be Grilling You can reheat refrigerated or defrosted oxtail stew on the stove top, in the oven, or with a microwave, but remember to add some low ...

Stir into the oxtail stew and cook for about five minutes ... Cover and cook either on top of the stove or in a preheated oven 160°C very gently for 2-3 hours, or until very tender.

The rich and savory gravy that simmers with the oxtails in the Trinidadian Oxtail Stew doubles as the sauce ... reserving braising liquid in Dutch oven. Set aside oxtails until cool enough to ...