Oxtail Stew Calories

Oxtail stew has a deep, savory beef flavor, with meat that becomes tender after slow cooking. Its broth is often rich and slightly sticky from gelatin released by the connective tissue around the tail bones.

Cook oxtail stew gently for long enough that the meat pulls away from the bone easily. Keep the pot covered and the meat partly submerged in liquid; a pressure cooker can shorten the cooking process.

Oxtail stew can set when chilled because collagen in the tail’s connective tissue breaks down into gelatin during cooking. The texture usually loosens again when reheated, so a jellied broth by itself is not a sign that the stew has spoiled.

Oxtail stew is made from the tail of cattle, usually beef cattle; the name does not mean the meat must come from a working ox. The tail is cut across the bone, so portions contain both meat and bone.

Oxtail is the essential ingredient, while recipes commonly add stock or water, onion, and seasonings. Some versions include tomato, carrots, or other vegetables, but ingredients vary by region and cooking tradition.

Serve oxtail stew with something that can soak up its rich broth, such as rice, mashed potatoes, or crusty bread. A crisp salad or lightly cooked greens can provide a fresh contrast to the slow-cooked meat.

Yes, a pressure cooker works well for oxtail stew and reduces the time needed to tenderize the meat. Follow the cooker’s instructions for liquid and release, then check that the meat separates easily from the bone before serving.

Yes, oxtail stew freezes well. Cool it promptly, divide it into airtight portions, and freeze; the broth may look set after thawing because it contains gelatin, but it will loosen as the stew heats.

Oxtail stew can be costly because each animal yields only a limited amount of tail, while demand for the cut is high in many places. It also needs extended cooking to make the meat tender, though much of that time is hands-off.