Oxtail Nutrition

Oxtails are relatively high in fat and this is partly why they taste so good. (However, if a lower fat or lower calorie diet is needed, the fat can be skimmed out of this dish, either while hot or after it has been cooled.)

Ox tail is high in collagen, which is why they require a longer cooking time with plenty of liquid. Collagen is an important protein in bone broths and has lots of health benefits.

This recipe also offers the health benefits of bay leaves, thyme, garlic, pimento, parsley, onions and peppers. 

Recipe Adaptations

This recipe can be adapted in several ways to meet your preferences or dietary needs.

  • Canned beans can be used in place of dried beans.
  • Black beans can be swapped out for other types of beans.
  • Ginger can be added for an additional layer of flavor. Either dried ginger or fresh ginger would work. 
  • Scotch Bonnet Pepper can be added for spice. Handle these with care. I recommend using gloves when working with these very hot peppers.
  • A dash of soy sauce or tomato ketchup can be added to increase the umami taste (or savory taste) of this dish. (These are not single ingredient groceries, but can be very helpful in recipes, if tolerated.)
  • Some people use Worcestershire sauce in oxtail stew, but I’m not fond of the vinegar flavor.
  • I use frozen onions, red peppers and green peppers because they are easy. Fresh onions and peppers can be used in varying combinations.
  • Salt and pepper can be adjusted to taste.
  • If you can’t eat beans, you can omit these from the recipe and enjoy a rich beef broth. 

Oxtail Cooking Variations

I like to cook oxtail stew in my Power Cooker. This allows the oxtails to cook at high heat and pressure for a while and then slow cooked overnight. This makes the meat so soft that it easily drops off the bone. And it allows the vegetables and herbs to be really incorporated in to the gravy.

  • Oxtails can also be cooked in a large pot or dutch oven on the stove, using medium heat for most of the cooking time. With this method, you’ll definitely need to be stirring occasionally. 
  • This recipe uses frozen oxtail (because it is often sold frozen). If your oxtail is fresh or thawed out, the time in the pressure cooker can be reduced. 

Oxtail Serving Suggestions

  • Oxtails and rice is a wonderful combination but the dish can be served several ways.
  • A customary way of serving this dish would be with a side of Jamaican Rice and Peas and a steamed vegetable.
  • This recipe could also be served slow carb diet style, by serving the oxtail and beans with a large serving of vegetables and no rice.
  • Keto Oxtail could be made using the above recipe but excluding the beans. The stew could be served on its own or with riced cauliflower.
  • Scallions or green onions can be used as a pretty garnish. 

P.S. Where Do Oxtails Come From?

Sometimes we don’t really think about where our food comes from. 
I love this article that explains what an oxtail is.

Final Thoughts

Have you tried other styles of Oxtail? 
How do you like to cook Oxtail? 
​Share in the comments below. 

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