Stir into the oxtail stew and cook for about 5 minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard the bay leaves, thyme and parsley stalks. Bring the ...

Stir into the oxtail stew and cook for about five minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard herb stalks. Bring the liquid back the boil ...

If it needs more depth or richness, consider adding a touch of beef broth or wine. Allow Resting: Like many stews, oxtail stew often tastes even better the next day. Allow it to cool and then ...

If oxtail is unavailable or out of your price range, you can give this cut of beef a slow braise and end up with a similarly ...

Explore Jamaican food from chefs like 2019 F&W Best New Chef Kwame Onwuachi, 2017 F&W Best New Chef Nina Compton, chef Briana Riddock of Atlanta, cookbook author Brigid Ransome Washington, and ...

You'll see cuts like short rib, oxtail, and brisket treated this way, since they can be unpleasantly tough unless cooked low and slow. For this red wine–beef stew, Pépin recommends using the ...

Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape ...

Brigid Washington's version of beef patties features a flaky ... Washington shares his recipe for this dish of Jamaican oxtail stew cooked long and low with carrots, chiles, and butter beans ...

The beer was Heineken and ice cold. Loads of food had been prepared – mashed and jollof rice, grilled beef, oxtail stew, and a soup (as sauce is called here) of vegetables, peppers and palm oil.