No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice.

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Recipe Summary

prep:
15 mins
cook:
3 hrs 50 mins
total:
4 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.

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  • After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.

Nutrition Facts

671 calories; protein 72.3g 145% DV; carbohydrates 13.3g 4% DV; fat 35.5g 55% DV; cholesterol 249.7mg 83% DV; sodium 1045.1mg 42% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/13/2011
It was pretty good but I made some modification. I used a can of chopped tomatoes instead of fresh tomatoes added some dried basil black pepper paprika and sea salt. Scooped out fat by the ladlefuls and added more water. I also added about 2 tbsp of vinegar at the end and simmered it for another hour to develop the taste. Next time I'm going to use the pressure cooker to get the Oxtail more tender to cut the cooking time. I don't have 3 hours to cook a stew when I can do it in less than half the time. Overall not too bad for a basic stew but you'll have to tweak to your liking. Read More
(9)

Most helpful critical review

Rating: 2 stars
12/15/2014
It's ok. If you notice all the reviews below they ALL MODIFIED the recipe to make something better. I also had to add more seasoning and more vegetables. As it sits this soup is a lot of effort for not a lot of flavor. The recipe by itself is not worth it. You will need to be prepared to make additions to what exists here. So with pass all together or be ready to add a bunch of stuff not listed here to get some more flavor. Read More
(1)
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/15/2009
Very good recipe.. we add some nothern beans and cabbage and some venegar. But everything turns out great! Read More
(9)
Rating: 4 stars
04/13/2011
It was pretty good but I made some modification. I used a can of chopped tomatoes instead of fresh tomatoes added some dried basil black pepper paprika and sea salt. Scooped out fat by the ladlefuls and added more water. I also added about 2 tbsp of vinegar at the end and simmered it for another hour to develop the taste. Next time I'm going to use the pressure cooker to get the Oxtail more tender to cut the cooking time. I don't have 3 hours to cook a stew when I can do it in less than half the time. Overall not too bad for a basic stew but you'll have to tweak to your liking. Read More
(9)
Rating: 5 stars
12/17/2010
Reminds me of the stew my mom used to make! Simple delicious and the oxtail adds such a great flavor. 1. I used extra carrots (5) since I'm a fiend 2. Added parsnips which was a great cinnamon flavor 3. Used Lawry's seasoning salt for add'l flavor (salt / pepper / paprika / onion & garlic powder work) 4. Next time I will use less water. Soup ended up less thick than in photo 5. I used only 1.5 lbs oxtail and kept rest of portions the same and it was fine Read More
(9)
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Rating: 5 stars
11/17/2010
A great tasty meal my husband loved it...i added 2 tablespoons of paprika and some black olives for a richer flavour. I also used a presure cooker to cut back on the cooking time to 1 1/2 hours from the required 3 hours but some of the meat stuck to the bottom of the pot and did not pressurize well enough during the last half hour. Will definitely do this meal again. Read More
(5)
Rating: 5 stars
02/09/2011
I didn't follow this recipe exactly but it was delish! I substituted beef stew meat for oxtail and added celery. The flavor of this stew is wonderful due to the wine soy sauce and tomato paste. I will be making this again very soon. I will probably try it with potatoes this time. Read More
(5)
Rating: 4 stars
12/27/2012
It's so easy! I made it twice and both turned out great. It smelled so delicious I could hardly wait for the ox tail to stew for 3 hours. The only modification I would suggest is to add some brown sugar (1/4 cup) to the soup base - I like mine on the sweet side! Also I think it gets too watered down if you cover the oxtail with water. I would stew with beef broth instead. Read More
(3)
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Rating: 2 stars
12/15/2014
It's ok. If you notice all the reviews below they ALL MODIFIED the recipe to make something better. I also had to add more seasoning and more vegetables. As it sits this soup is a lot of effort for not a lot of flavor. The recipe by itself is not worth it. You will need to be prepared to make additions to what exists here. So with pass all together or be ready to add a bunch of stuff not listed here to get some more flavor. Read More
(1)
Rating: 5 stars
03/24/2013
Great recipe. I used chopped stewed tomatoes with the onions some mushrooms corn and peas and then just a hint of cyanne pepper. Read More
Rating: 4 stars
03/12/2014
Final product turned out pretty good but I made some adjustments: 1. Added salt and pepper to the flour coating step and during the 3 hours of stewing 2. Added cubed potatoes along with the carrots and onion 3. Should use slightly less tomatoes 4. Used less water and more beef broth Overall the stew turned out quite yummy! Read More