Jul 09 2026
Restaurants›Cornbread Newark›Oxtail (4-5) Combo Recipe

Oxtail (4-5) Combo Recipe

Inspired by Cornbread Newark
Time3h
Serves4

Contains 4 - 5 succulent pieces. Carrot and potato in stew. Includes 1 piece of Cornbread

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Ingredients

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Oxtail Stew

Cornbread

Method

Oxtail Stew Preparation

  1. 1

    Sear the Oxtail

    In a large pot, heat the olive oil over medium-high heat. Season the oxtail with salt and pepper, then sear them in the pot until browned on all sides, approximately 5-7 minutes. Remove the oxtail and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent. Add the chopped carrots and potatoes, stirring to combine.

  3. 3

    Combine Ingredients

    Return the seared oxtail to the pot. Pour in the beef broth, add thyme and bay leaves. Stir well, bring to a boil, then reduce to a simmer.

  4. 4

    Simmer the Stew

    Cover the pot and let it simmer for about 2-3 hours, or until the oxtail is tender and the flavors are well blended. Stir occasionally and check the seasoning.

Cornbread Preparation

  1. 5

    Preheat Oven

    Preheat your oven to 400°F (200°C). Grease a baking dish or cast iron skillet.

  2. 6

    Mix Dry Ingredients

    In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well combined.

  3. 7

    Combine Wet Ingredients

    In another bowl, whisk together the milk, egg, and melted butter until smooth.

  4. 8

    Combine and Bake

    Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared baking dish. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

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