Oxtail Stew Recipe - Healthy Recipes Blog (2024)

FAQs

Is oxtail stew healthy? ›

Oxtail is rich in Collagen, a vital protein for our body's growth and repair. Oxtail is high in fat so an ideal energy source for a Ketogenic, Paleo, or Carnivore Diet. With over 70% fat, Oxtail is Ideal for anyone on a high fat / low carb or no-carb diet.

By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

To clean oxtails with vinegar, use white distilled vinegar to rinse oxtails. Soak oxtails in the vinegar for approximately 5 minutes. Drain oxtails, then rinse with cold water. This helps remove any blood from the oxtails while tenderizing them simultaneously.

The Connective tissues in an Oxtail bring Glucosamine and chondroitin to the picture. These two contribute to joint health. The protein Collagen breaks down into a protein called gelatin which gives the bone broth the gelatinous trait when cooled and this is where some important amino acids come into play.

The best cuts of stew meat are lean with a high concentration of collagen-rich connective tissues—such as chuck or shoulder cuts—that also have some fat marbling for flavor. Lean cuts of meat come from parts of the animal that have lots of muscle, like the legs.

Packed with B vitamins, including B-12 for nerve function and DNA production, and niacin for digestion and energy production. Higher in grass-fed oxtail, known for anti-inflammatory properties. Found more in grass-fed oxtail, associated with reduced body fat and improved immune function.

Braising oxtail is strongly recommended because it adds flavor to the stock and the low and slow cook will tenderize the meat and cartilage and bring out flavor from the bones and marrow. Your oxtails should be tender and safe to eat when they reach an internal temperature of 160 degrees Fahrenheit.

Browning or searing the meat before slow cooking locks in all the flavors and juices in the meat. Plus, we season the oxtails with our seasonings and Worcestershire sauce before browning, which seals even more flavor into the meat. It's not a necessary step, but one that's well worth doing.

While it's not absolutely necessary to brown the oxtails before stewing them, it is highly recommended. Browning meat results in caramelization which greatly enhances the flavor of the finished stew.

The two are slightly similar but the flavor varies immensely. For Jamaican oxtails, you use scotch bonnets, green onions, browning, and spices like nutmeg and allspice. For southern-style, it's a lot tamer. I make mine with a hearty onion brown gravy.

Why do my oxtails taste bitter? ›

OK, so if you find that your brown stew 'oxtail' dish has a more bitter taste, this is more than likely due to using too much browning sauce. No worries---you can fix this! Simply break up the bitter taste with a bit of ketchup, brown sugar, and additional stock. This should help!

While bone broth is generally considered safe to consume, there are some potential risks to be aware of. Lead contamination. Some studies show elevated levels of lead in bone broths, which can be harmful to health if consumed in large amounts. Bacterial contamination.

Non-gmo beef or chicken bone broth is the healthiest option to drink. Beef and chicken are both great options because they are high in protein, collagen, gelatin and amino acids for gut health and skin hydration.

Another reason for the price spike is how oxtail is processed. Each cow yields only about six to eight pounds of the fat-coated tail, typically butchered into thick vertical slices, with lots of bones and collagen.

How many Calories are in this Spicy Oxtail Stew? There are 585 Calories per portion in this Spicy Oxtail Stew, which means it falls into our Special Occasion category. To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

Based on the data of RI Ministry of Health (TKPI), every 100 grams "Oxtail soup, cooking" contains 286 mg calcium, 3.2 mg iron and 7.5 grams protein. This shows that the content of calcium, iron and protein including high and quite high. Minimize bone loss ➠ Benefits from high content of protein and calcium.

Beef oxtail, visible fat eaten (3 ounce) contains 0g total carbs, 0g net carbs, 12.9g fat, 22.7g protein, and 213 calories.

But in a normal, omnivorous diet, the meat will complete its journey through your digestive system in 12 to 48 hours, along with everything else.