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.
Tips & Substitutions
For a deeper flavor, consider searing the ox tails longer until they're nicely caramelized. If you don't have bacon fat, vegetable oil can be a good alternative. Adding a splash of red wine while browning the meat can elevate the dish. You can also include root vegetables like carrots or turnips for added richness. For a vegetarian option, substitute with mushrooms and vegetable broth.
Serving Suggestions
Serve the ox tails over a bed of mashed potatoes or with crusty bread to soak up the flavorful broth. A side of steamed green beans or a fresh salad pairs well to balance the richness of the dish. For a hearty meal, consider serving alongside a comforting bowl of Cabbage Casserole Supreme.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the ox tails and vegetables in a saucepan over medium heat, adding a splash of water or broth to prevent drying out. You can also reheat them in the oven at 350°F covered with foil for about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ox Tails contains roughly 204 calories, with 10g protein, 26g carbohydrates, and 9g fat. It is an excellent source of iron (49% of the Daily Value), vitamin C (45% of the Daily Value), and potassium (25% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 899mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other cuts of meat instead of ox tails?
While ox tails are traditional for this recipe due to their flavor and richness, you could use beef shanks or short ribs as alternatives. These cuts will require similar cooking times and will still yield a delicious result.
How can I make this dish spicier?
To add heat, consider incorporating crushed red pepper flakes or diced jalapeños while browning the meat. You could also add a splash of hot sauce to the broth for a spicy kick that complements the savory flavors.
What can I do with the leftover broth?
The broth is packed with flavor and can be used as a base for soups or stews. Strain it and store it in the fridge or freezer. You can use it in recipes like Pastor'S Pasta Salad or as a cooking liquid for grains for added depth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).