Ox Tails
Rich and hearty ox tail stew with tender meat, savory vegetables, and aromatic spices, perfect for slow cooking and satisfying comfort food for family gatherings.
Ingredients
Instructions
- Brown the ox tail pieces in bacon fat or shortening in a 5-quart Dutch oven.
- Add chopped onions, salt, beef bouillon cube, and spice bag containing peppercorns, bay leaf, parsley, and garlic.
- Add boiling water to cover the ingredients.
- Place celery stalks with leaves and cabbage wedges on top of the meat.
- Cook over low heat on the range or in a 350°F oven for 4 hours, adding water as needed.
- Cool slightly and refrigerate, covered, overnight after removing the spice bag.
- Remove the fat from the top before reheating.
- Strain the liquid to make soup.
- Serve the meat with vegetables.
Nutrition & Diet Analysis (per serving)
407
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).