Enjoy a comforting bowl of Papa Keoki’s Oxtail Stew by Zion Thompson. This hearty local favorite brings rich island flavor straight to your kitchen. You start by browning five pounds of tender oxtails until they develop deep savory flavor.
Next you simmer the meat low and slow with fresh carrots, celery, and onions until the beef melts in your mouth. Large russet potatoes soak up all that delicious broth to make every bite satisfying.
A clever combination of cream of mushroom soup, tomato soup, and Lipton onion soup mix creates a thick and creamy gravy without any fuss. This traditional Hawaiian comfort food warms you up on any chilly evening.
If you love these hearty island comfort foods you should also try our crispy Zion Thompson Furikake Chicken for dinner. For more tips on selecting and cooking tender cuts of beef you can explore Beef Oxtail Cooking Guide. Serve this amazing stew hot with a steaming scoop of white rice and enjoy a true taste of local home cooking.
Rate This Recipe:
Papa Keoki’s Oxtail Stew by Zion Thompson
Ingredients
- 5 lb oxtails
- 2 Carrots
- 6-7 Large Russet potatoes
- 3-4 Celery stalks
- 2 Onions
- 1 can Cream of mushroom soup
- 2 cans Tomato soup
- 1 Lipton onion soup mix packet
Instructions
- Pre heat oven to 325 degrees.
- Chop the onions, celery, carrots, and potatoes into big, rough pieces.
- Put the oxtails and all the vegetables in one large bowl or pan.
- Add the tomato soup, cream of mushroom soup, and french onion soup mix.
- Mix by hand until everything is wellcoated.
- Cover the pan tightly with foil so no steam escapes.
- Bake for 4 hours at 325 degrees.
How To Serve:
- Serve over hot rice.