Reviewed: Jul. 9, 2009

I love oxtails and try every recipe that I come across that sounds interesting. I made this recipe exactly as written and it was the best oxtail I have ever eaten. My wife and daughter won't eat oxtail so I added two boneless pork loin chops half way through cooking the oxtail. I served them over rice with some of the thickened stew and my wife and daughter ate them while I ate the oxtails and every thing was fantastic! Thank you for a great recipe I will definitely make this again.

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JNDUSEK

Cooking Level: Expert

Home Town: San Marcos, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Jun. 13, 2009

It's good, but needs red wine.

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A'la Amanda

Cooking Level: Expert

Living In: Durban, Kwazulu-Natal, South Africa

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Reviewed: Jun. 1, 2009

I can't say this recipe saying Wow. It was just ok. Going to have to try to find my friend's recipe for oxtail. Will not be making this one again.

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LAURA BACHNER

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Reviewed: May 27, 2009

Excellent recipe. My husband and nephew both do not like oxtail but this recipe had them getting up for seconds. I skipped a can of Heinz baked baked beans instead of the kidney beans and did not need to use the cornstarch as the gravy was just perfect. I cooked it in the slow cooker for about 5.5 hours on high heat. Next time I think I will cook it for just 4 hours as some of the smaller pieces fell off the bone. The bigger pieces were fine though....Thanks for sharing....I served this with ugali/sadza/nishima (depending on which part of Africa you are familiar with) and braised cabbage for a truly authentic African meal.

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Eat Right

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Reviewed: Jan. 1, 2009

Amazing and so less complicated than other recipes I tried! The only thing I did differently was that I omitted the celery and I added some potatoes and plantains at the last 30 minutes. Delicious!!

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msanti824

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Reviewed: Nov. 27, 2008

Outstanding! Very good when served over pasta, rice, biscuits, or toast. I heartily recommend this recipe.

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justthetruth

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Reviewed: Oct. 22, 2008

I thought this was very good hearty meal. The modifications I made were:I did not use celery, used 6 cups of water, and added 1/4 cup of barley. I will use this recipe again, especially good on a cold winter day.

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Carolina

Cooking Level: Expert

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Reviewed: Jul. 28, 2008

This recipe tasted good, and my family ate it. I didn't use kidney beans or peppercorns. I'm not a fan of oxtails, so I won't make this again.

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Eila

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: May 13, 2008

My Gran used to make oxtail stew and it was a real comfort food! Nothing has changed here except this recipe is even better! I didn't change a thing - it was so easy! The servings were generous and it fed two huge teenage boys and my husband and myself - served with mashed potatoes and beans over which the gravy went. It is very filling and satisfying. I cooked it in the crockpot instead of the dutch oven and it took longer of course but the recipe was easy to adapt. Thank you for a really hearty, yummy winter warmer, this is so easy and definitely worth keeping!

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mackstyle

Cooking Level: Intermediate

Living In: Wentworth Falls, New South Wales, Australia

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Reviewed: Mar. 24, 2008

It's a keeper. My husband doesn't like celery so I had to omit that but still it was very tasteful. I love oxtail and I usually make soup out of it but since my husband isn't into soups, I made this stew. I served it with my famous basmati rice and lentil with cumin seeds and he loved it.

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Busy Mom

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 25, 2008

I added some dry sherry(1/4 cup) also 3 tablespoons light soy sauce and a good pinch of sea salt crystals

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Brian Mark

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Reviewed: Jan. 23, 2008

This was the most delicious oxtail stew ever. I changed the recipe a little by eliminating the cornstarch and adding some tiny pasta like pastina when I added the kidney beans. This thickened the stew and made for a complete 1 pan dish!!! Thanks Gail!!!

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