Oxtail stew recipe | Jamie Oliver soup and stew recipes (2024)

FAQs

What makes stew more flavorful? ›

Beef stew, on the other hand, takes a tough cut, like chuck roast, and makes it tender by using a low and slow cooking style called braising. Braising is simply cooking in a liquid, at low temps, for a longer time. If your meat is tough, is because it's not being prepared in the right method for the dish.

Sear the meat well.

Searing meat takes a long time, and it's tempting to skip it. Don't. Searing the meat until it develops a dark brown crust and a sticky “fond” starts to glaze over the bottom of the pan are both key to creating the kind of rich, caramelized flavors that make stews irresistibly good.

Why do people love oxtail so much? Its popularity stems from the unique combination of rich flavor and succulent texture of oxtail. The meat's high collagen content transforms into gelatin during cooking, creating a mouthfeel and depth of flavor that's hard to match.

Your onions will be fine, but mushy potatoes and carrots are a no-no. Instead, add them about 20 minutes before the end of cooking. When they're tender, the stew is done.

"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."

Paprika. Use regular or hot paprika if you want a little warmth and Smoked Paprika if you're after more of a barbeque style smoky flavour. Chilli and paprika work well with tomato based dishes where as herbs work best with gravy based stews.

How to fix a tasteless stew - Quora. Dice up some fresh garlic. Take a cup of the stew broth out with a measuring cup. Render for a couple minutes the raw garlic in a frying pan with oil or water; add some chili powder and cook off its rawness.

Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.

Oxtail contains a lot of connective tissue, but also bones and fat. All of these benefit from a long cooking time in a moist environment. Bones contain a lot of flavor (it's why you often use bones from fish and meat to make stock) as well as gelatin, that slowly gets out while cooking in enough moisture.

Why do Jamaicans love oxtail? ›

Jamaican oxtail is very special due to the infusion of flavors that make this dish come alive. Braised in fresh herbs & spices such as thyme, scallion, scotch bonnet, allspice, and sometimes ginger, this dish is a labor of love that is totally worth it in the end.

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

Paprika. Use regular or hot paprika if you want a little warmth and Smoked Paprika if you're after more of a barbeque style smoky flavour. Chilli and paprika work well with tomato based dishes where as herbs work best with gravy based stews.

A squeeze of lemon juice can brighten a soup or stew and even a grilled or seared steak. If you'd like to always have juice or zest on hand for seasoning, try freezing in small portions, such as in an ice-cube tray. You can toss the frozen juice or zest straight into a hot soup or stew.

Personally I would add as many aromatics and flavor enhancing substances that I like. If the stew is already finished, then you can sauté onions, garlic peppers, celery and carrots then add them to the stew. I would also add some herbs and finally salt and pepper to taste.