Reviewed: Jun. 17, 2013

This is so very tasty. It is a bit time consuming, but so worth it I promise you. I've made it several times my family loves it. This is the only way I'll cook oxtail from now on.

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Reviewer:

lonya

Cooking Level: Beginning

Living In: Las Vegas, Nevada, USA

Reviewed: Feb. 25, 2012

This was great - I didn't change a thing. Thanks for sharing!

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2 users found this review helpful

Reviewer:

snowflakey

Reviewed: Jan. 25, 2012

I skipped the kidney beans because we didn't have any - but we loved this dish. Next time we make it we'll be sure to include them as I'm sure they add even more to this.

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4 users found this review helpful

Reviewer:

circe257

Reviewed: Nov. 26, 2011

This is a very good stew i like cooking when i feel like it and i like to add my own little touch to stews I added 1/4teaspoon of ginger to the stew a tablespoon of brown sugar and i cook my onions with cinnamon be for adding them to my stew I had cooked some black beans the day befor with dryed onions and bacon I added them to the pot at the end of the cooking time juice and all i also cooked carrots in the stew D-lish I tell you.I will be making this one for a long time we ate it over a bed of Jambalaya cajun rice mix by vigro thanks for a great recipe. girlface

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7 users found this review helpful

Reviewer:

girlface

Reviewed: Aug. 10, 2011

Fantastico. Made this in the slowcooker and it turned out perfect.

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9 users found this review helpful

Reviewer:

skorpio2180

Reviewed: Dec. 26, 2010

I loved this! Fixed it exactly as written and did not make any mods.

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16 users found this review helpful

Reviewer:

Debbie

Reviewed: Dec. 2, 2010

The Oxtail Stew was wonderful. It had a very nice taste to it. This was my first time making this dish, which I will make again in the future.

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13 users found this review helpful

Reviewer:

chrissmoore

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 8, 2010

I must admit that I adjusted the recipe quite a bit. Instead of bouillon, I used homemade broth. I made this a one pot wonder by sauteing the oxtails for about 8 minutes in a large stock pot. (mine seems to take the challenge well). Then I added carrots and celery (cause I love veggies) cooked them for a minute or two and then threw in 3 tsp garlic ( it mellows in cooking and I love the flavor). I left out the beans and cornstarch and extra water because with the added veggies, it didn't need thickening. I cooked the whole thing for 2.5 hrs and then served it over rice. My boyfriend, who had initially said "ew, tails" said this one is a keeper. I forgot how flavorful beef tails are. One would think 5 bucks a pound is a lot for them, but they are packed with flavor.

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11 users found this review helpful

Reviewer:

Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Sonoma, California, USA

Reviewed: Oct. 29, 2010

Very good! I only made a third of the recipe, used dried kidney beans that I had soaked, and added some carrots and a potato. Omitted the cornstarch and added some okra to attempt to thicken it. Made it in the slowcooker after browning the oxtail first. Turned out really delicious

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Reviewer:

Sunet

Cooking Level: Intermediate

Reviewed: Sep. 8, 2010

My family and I loved this version of oxtails! The broth was so flavorful that I added some of it to my rice and beans which turned out great. The only changes I made was to add some whole allspice, dried thyme (couldn't find the bay leaves) and sliced carrots to the cooking liquid. I omitted the cornstarch and made rice and beans to serve with the meat since my hubby doesn't really like stews/soups. Since we usually eat oxtals jaimaican style this was a nice switch. Thanks!

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11 users found this review helpful