Savor the incredible flavors of Oxtail and White Sweet Potato Stew, a dish that will take your taste buds on a delightful journey. This tantalizing stew showcases the rich and tender oxtail meat combined with the creamy sweetness of white sweet potatoes, creating a harmonious medley of flavors.
Begin by searing the oxtail pieces to enhance their natural juices and flavors. Then, as they achieve a beautiful caramelization, add aromatic vegetables, such as onions and garlic, to the pot. Let the ingredients mingle and release their enticing aromas.
Next, pour in a luscious broth, allowing the oxtail to simmer gently. The meat becomes incredibly tender, imbued with the savory essence of the broth. As the stew evolves, add chunks of white sweet potatoes, infusing the dish with their smooth and mellow taste.
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Oxtail and White Sweet Potato Stew
Course: MainCuisine: InternationalDifficulty: Medium6
servings30
minutes3
hours455
kcalCombining smoked oxtail and sweet potatoes in the slow cooker makes for a delicious,and surprisingly easy meal. The sweet potatoes cook down to help thicken the stew, while the oxtail lends a ton of wonderful smokiness. It’s great served with cornbread!
Ingredients
3 tablespoons olive oil
3 pounds meaty oxtail
Salt
Freshly ground black pepper
2 pounds white sweet potatoes, peeled and cut into 2-inch pieces
1 jalapeño, chopped
2 cups dry red wine
4 cups veal or beef stock
2 cups water
3 oranges, quartered
12 parsley sprigs
6 thyme sprigs
3 cinnamon sticks
3 dried bay leaves
Directions
- Preheat the oven to 325°F. In a large enameled cast-iron Dutch oven or heavy pot, heat the olive oil. Season the oxtails with salt and pepper, and add half of them to the pot. Cook over moderately high heat until the oxtails are browned all over, 4 to 6 minutes. Transfer to a plate and brown the remaining oxtails.
- Add the sweet potatoes to the pot and cook over moderate heat, stirring occasionally, until the potatoes just begin to soften and brown, about 5 minutes. Add the jalapeño and cook, stirring occasionally, until softened, about 2 minutes. Add the wine and scrape up any browned bits from the bottom of the pot. Bring to a boil, and cook until the wine is reduced by half, about 5 minutes. Add the veal stock, 2 cups water, oranges, herb sprigs, cinnamon, and bay leaves, and bring to a simmer. Return the oxtails to the pot; cover and transfer to the oven. Braise until the meat is very tender, about 3 hours.
- Discard the oranges, herb sprigs, cinnamon, and bay leaves. Skim off and discard any fat, and season with salt and pepper before serving.
