Walt Disney World gets all the credit for my discovering the utter decadence of oxtails. Until my first visit to Boma (African-inspired cuisine) shortly after it opened, I would have never known this would become my most beloved cut of beef. Like beef short ribs, oxtails have more of an exotic depth of flavor than ordinary roast, but are more like steak in their tenderness. A bit of warning – proper preparation of Boma’s oxtail stew is a two-day affair.
The best buffet at Disney: Boma at Animal Kingdom Lodge https://t.co/duV6j0oUgv via @passport_phd pic.twitter.com/IIWylHG0rm
— Meg Jerrard (@mappingmegan) June 5, 2018
this is a worthwhile splurge
Oxtails aren’t too difficult to find in larger stores such as Publix and Kroger. But because there is only a small amount of oxtail in a cow and demand has increased in recent years, they can be pricey. To make my last batch of stew this week, I spent about $40 on the meat. Ironically, oxtails were once considered a “poor man’s meat.”
tried and true
There’s been a recipe floating around for Boma’s Oxtail Stew for well more than a decade. It’s pretty spot on with the exception of the proportions of the roux (and it’s grossly off). Like so many WDW recipes, something gets lost when re-calculating mass quantities down to family size. I’ve also increased the crushed red pepper as the Boma original has more of a distinctive kick.
the soul of all soul foods
Oxtails are literally the tail of a cow. Centuries ago, they truly came from oxen. These days, they can come from any steer or cow. Nevertheless, there are few meats that compare in terms of full-flavor. This is truly an ultimate comfort food for colder days or that strange self-pity that comes along in January. Just imagine tasting the wisdom of a hundred old African proverbs in every bite.
No shortcuts here
There’s absolutely no way that I would attempt to make this in my RV. Even though parts of it work well with a crockpot, it’s just a time-consuming endeavor. On the other hand, it’s perfect to make ahead and re-heat in a slow cooker. It’s a melodramatic thrill all on its own, but partners nicely with rice, mashed potatoes and some crusty bread to sop up the juices.
Boma Oxtail Stew Recipe
Ingredients
- 4 lbs oxtails
- 11/2 quarts beef stock can substitute chicken stock
- 2 cubes beef bouillon
- 4 tbsp red crushed pepper
- 1/4 cup sugar
- 1 tbsp ginger
- 1 cup soy sauce
- 3 carrots, diced
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large plaintain, cut up
- 1 jalepeno, diced
- 1 habenero, diced optional
- 1 cup red wine optional
- 1 stick butter
- 3/4 cup flour
- parsley for garnish
Instructions
- Trim the oxtails of some of their excess fat. Brown all sides in a little oil.
- Put oxtails in large pot (or crock pot).
- Add stock, bouillon, crushed red papper, sugar, ginger and soy sauce. Simmer for about 1 hour (for crockpot - cook about 2 hours on high setting).
- Add corn, carrots, onions, plaintains, red pepper, green pepper, jalapeno, habenero and red wine. A nice cabernet bottle works well and there will be enough for you to drink three glasses as you cook if you're feeling a bit self-destructive.
- Simmer for another couple of hours or until oxtail is fall-off-the-bone tender. If using slow cooker, this will take another 4-5 hours depending on how large your oxtails are.
- When all tender, remove the oxtails from the stew and let cool. Pull the meat from the bone and set aside.
- In a separate pan, the butter on low and slowly stir in the flour until you have a roux. Add only about half of this to the stew and see how well it thickens after you've cooked it about 5-10 more minutes. You usually won't need anymore roux.
- Stir in the reserved oxtail meat.
- Let it all cool. Cover and put in refrigerator for at least 8 hours. Oxtail is very fatty so there will be a significant layer of fat after it has been refrigerated. Spoon off the fat.
- Reheat and season with salt, pepper, red pepper, and/or garlic to taste. Garnish with fresh parley and serve hot.
