Fall-off-the-bone tender oxtail slow-braised in a rich, savory gravy with hearty root vegetables. This Southern comfort food classic is deeply flavorful and perfect for a cozy family dinner, especially when served over creamy grits or rice.
Prep25 min
Cook180 min
Servings4
Serving size: 1 serving
1199cal
76gprotein
52gcarbs
75g
Ingredients
3 lb oxtails (cut into 2-inch pieces)
0.25 cup all-purpose flour (for dredging)
1.5 tsp salt (divided)
1 tsp black pepper (freshly ground, divided)
3 tbsp vegetable oil
1 large onion (chopped)
4 medium carrots (divided: 2 finely chopped, 2 cut into 1-inch chunks)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
About Oxtail Stew, Steamed Basmati Rice and Collard Greens
Hearty, iron-boosting oxtail stew with rice & collard greens - homestyle comfort food at its best.
This southern dish is perfect for dinner. With 1589.5800000000002 calories and 87.55g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp tomato paste
1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
4 cup beef broth (low-sodium)
1 tbsp worcestershire sauce
2 whole bay leaves
4 sprigs fresh thyme
1.5 lb yukon gold potatoes (peeled and cut into 1.5-inch chunks)
2 tbsp fresh parsley (chopped, for garnish)
Instructions
1
Prepare and Season the Oxtail (5 minutes)
Pat the oxtail pieces completely dry with paper towels. This is crucial for getting a good sear.
In a shallow dish, whisk together the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Dredge each oxtail piece in the seasoned flour, coating all sides lightly. Shake off any excess and set aside.
2
Brown the Oxtail (20 minutes)
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Working in batches to avoid overcrowding the pan, carefully place the oxtail in the pot. Brown on all sides until a deep, golden-brown crust forms, about 4-5 minutes per side.
Transfer the browned oxtail to a clean plate and set aside. Do not wipe out the pot.
3
Sauté the Aromatics (10 minutes)
Reduce the heat to medium. Add the chopped onion, finely chopped carrots, and celery to the pot.
Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 6-8 minutes.
Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until the garlic is fragrant and the tomato paste darkens slightly in color.
4
Deglaze and Build the Braising Liquid (5 minutes)
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the flavorful browned bits (the fond) from the bottom.
Bring to a simmer and cook until the wine has reduced by about half, about 3-4 minutes.
Stir in the beef broth, Worcestershire sauce, bay leaves, fresh thyme sprigs, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
5
Braise the Oxtail (2.5 hours)
Return the browned oxtail and any accumulated juices from the plate back to the pot. The liquid should almost cover the meat.
Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to the lowest possible setting that maintains a bare simmer.
Cover the pot tightly and let it cook for 2.5 hours. Stir gently every 45 minutes to prevent sticking.
6
Add Vegetables and Finish Cooking (1 hour)
After 2.5 hours, add the chunked potatoes and remaining chunked carrots to the pot.
Stir gently to submerge the vegetables in the liquid as much as possible.
Replace the lid and continue to simmer for another 45-60 minutes, or until the oxtail is completely tender and the meat is easily pulling away from the bone.
7
Finish and Serve (15 minutes)
Remove the pot from the heat. Using a large spoon, skim any excess fat that has risen to the surface.
Carefully remove and discard the bay leaves and thyme sprigs.
Let the stew rest for 10 minutes. This allows the flavors to meld and the meat to reabsorb some juices.
Taste the gravy and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot over creamy grits, mashed potatoes, or rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 lb collard greens (about 2 large bunches, tough stems removed and leaves chopped)
6 slices bacon (thick-cut, diced into small pieces)
1 pcs yellow onion (medium, finely chopped)
4 pcs garlic (cloves, minced)
4 cup water
2 tbsp apple cider vinegar
1 tbsp brown sugar (lightly packed)
0.5 tsp red pepper flakes (adjust to your spice preference)
0.5 tsp salt
0.5 tsp black pepper (freshly ground)
Instructions
1
Clean and prepare the greens
Fill a clean sink with cold water. Submerge the collard greens and swish them around to loosen any grit. Let them soak for 5-10 minutes.
Lift the greens out of the water, leaving the grit behind. Drain and rinse the sink, then repeat the process until the water is completely clear.
Fold each leaf in half and slice out the tough stem. Stack the de-stemmed leaves, roll them up, and slice crosswise into 1-inch ribbons.
2
Render bacon and sauté aromatics
Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
Using a slotted spoon, remove the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3
Wilt greens and build the broth
Add the prepared collard greens to the pot in handfuls, stirring to coat in the bacon fat and allowing each batch to wilt before adding the next.
