Comments on: Oxtail Stew Recipe

By: None

None — Thu, 12 Mar 2026 13:02:10 +0000

This is the most unseasoned Caucasian recipe for oxtail, and taste ok only because the oxtail themselves are doing all the work

By: Alex

Alex — Sat, 20 Sep 2025 17:51:07 +0000

In reply to Don.

Better than bullion is amazing for those who don’t like store bought and struggle making your own.

This recipe is amazing. Second time making it I doubled the recipe and added beef ribs (for those who don’t like or want to try cow tail).

By: Maria T. Krasel

Maria T. Krasel — Sun, 10 Aug 2025 19:59:48 +0000

Fabulous — just like Mom used to make! I added a turnip and a rutabaga instead of potatoes. Very, very good recipe!

By: Louise

Louise — Sun, 08 Dec 2024 00:50:15 +0000

This was the best!! Added italian seasoning and extra thyme and bay leaves. Also worcestershire sauce. Delish.

By: Addison

Addison — Sun, 24 Nov 2024 03:49:59 +0000

In reply to Don. Hi Don! I would recommend using both – you will get the liquid gold taste from your chicken stock and the heartiness from your beef stock. Enjoy!

By: Don

Don — Sun, 24 Nov 2024 03:28:00 +0000

Thank you for this beautiful version. I’ve got an ox tail (well cow). Very much going to follow your technique but one question. The beef stock – i have bones and meat but my beef stock is never really great, and I’m not crazy about the store bought stuff either. My chicken stock however is liquid gold. But it is very light in color and I’m not sure if it has the punch to stand up to oxtails. I love the beautiful color in your dish too and so the chicken stock may be too light in color. What are your thoughts?

By: Addison LaBonte

Addison LaBonte — Thu, 07 Mar 2024 03:05:19 +0000

In reply to Brett. Hi Brett! Yes, I would recommend multiplying everything by 4. That way, you should have enough food with some leftovers. I find that this stew is even better the next day. Enjoy your gathering!

By: Brett

Brett — Thu, 07 Mar 2024 02:37:44 +0000

Hello Addison. I’ve already left a comment on this dish that you’ve responded to. I have a question though. Later this month, March of 2024, I’ll be preparing this for approximately 13 people. Your thoughts on how much oxtail and how many dutch ovens I’ll need? In my original comment, I feed four people with a bowl left over. Multiple x 4? Help.

By: Addison LaBonte

Addison LaBonte — Tue, 28 Nov 2023 00:53:19 +0000

In reply to Brett. Hi Brett! Thank you for the glowing review. I am so happy you enjoyed this oxtail stew recipe so much. Thank you!

By: Brett

Brett — Mon, 27 Nov 2023 02:06:17 +0000

This was a delicious stew. Easy to prepare with little effort. I used a cast iron dutch oven. Cooked it about 7 hours total and used 4 cups of stock and 1-1/2 cups of a merlot red wine by the time i served it. The meat was super tender and did melt in my mouth. Served 4 people with about a bowl leftover. It warmed the heart and soul on a 20 degree November night. Thank you for sharing the recipe. I was able to find the oxtail in store. About 10 bucks a pound.