Oxtail Stew with Butter Rice

Oxtail Stew with Butter Rice

Ingredients

For the Oxtail Stew:

• 2-3 pounds oxtails, trimmed
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon all-purpose flour (optional, for thickening)
• 2 tablespoons chopped fresh parsley (for garnish, optional)

For the Butter Rice:

• 1 cup long-grain white rice
• 2 tablespoons unsalted butter
• 2 cups water
• 1/2 teaspoon salt

Directions

For the Oxtail Stew:

Brown the Oxtails:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Season the oxtails with salt and pepper, then brown them in batches on all sides. Remove the oxtails from the pot and set aside.

Sauté the Vegetables:

1. In the same pot, add the chopped onion, garlic, carrots, celery, and red bell pepper. Cook until the vegetables are softened, about 5-7 minutes.

Add the Liquid and Seasonings:

1. Stir in the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, soy sauce, dried thyme, dried rosemary, paprika, ground cumin, and bay leaves.
2. Return the browned oxtails to the pot.

Simmer:

1. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the oxtails are tender and the meat is falling off the bone.
2. If you prefer a thicker stew, mix 1 tablespoon of flour with a little water to make a slurry and stir it into the stew during the last 30 minutes of cooking.

Finish:

1. Adjust seasoning with salt and pepper if needed.
2. Garnish with chopped fresh parsley before serving, if desired.

For the Butter Rice:

Cook the Rice:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the rice and cook, stirring frequently, for 2-3 minutes until lightly toasted.
3. Add the water and salt. Bring to a boil.

Simmer:

1. Reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes, or until the rice is tender and the water is absorbed.
2. Remove from heat and let the rice sit covered for 5 minutes before fluffing with a fork.

Serve:

1. Spoon the oxtail stew over the butter rice and enjoy!

Enjoy!

• This hearty Oxtail Stew with Butter Rice is a comforting and flavorful dish that pairs rich, tender oxtails with buttery, fluffy rice.