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Katherine Oxtail Stew

5.0(5)

Oxtail is one of those cuts that doesn't seem to be popular any more. However this stew from Katherine in the Northern Territory is still popular. Times are guestimates.

by Missy Wombat·published 2003-02-02

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Stew

Servings

1 large pot

Total time

2h 10m

prep 40 min

Calories / serving

707 kcal

Ingredients (11)

serves

2 kg of good meaty oxtailsoxtail
2 teaspoons oiloil
1 onion, dicedonion
1 teaspoon garlic, choppedgarlic
1 teaspoon ginger, choppedginger
3 teaspoons tomato paste (plus some)tomato
2 cups beef stockbeef-stock
1 cubed turnipturnip
1 cubed swede or 1 parsnipparsnip
1 diced carrotcarrot
2 cubed potatoespotato

Instructions (10 steps)

01Trim the excess fat off the oxtail.
02In a large pot or Dutch oven, fry the oxtails until browned and cooked through.
03Remove from pot.
04Place diced ginger, onion and garlic in pot with meat juices and cook until onions are brown and soft.
05

Throw in dollops of tomato paste and mix well.

06Return oxtails to the pot and add 1/2 cup of beef stock and keep mixing over heat.

07Add all the chopped up vegetables to the meat mixture.

08Add remaining stock and cook until vegetables are cooked.

09For a more tender meat, stew for a longer period.

10You may have to add a cup or two of beef stock or water to prevent drying out.

Nutrition (per serving)

Calories: 707 kcal
Protein: 23 g
Fat: 12 g
Saturated fat: 2 g
Carbs: 135 g
Fiber: 26 g
Sugar: 39 g
Sodium: 2145 mg
Cholesterol: 0 mg

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Rich recipe — supports nutrition-aware planning.