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Oven Baked Oxtail Stew – Irish Inspired Meal For St. Patty’s Day #HormelFamily

oven baked oxtail stewThis month, as part of my membership with the Hormel Foods Extended Family Blogger Program, we were prompted to write about St. Patty’s Day celebrations.  Saint Patrick’s day was a huge deal when I was growing up as I attended a Catholic school and we participated in lots of fun activities.  I also grew up in New York City, so the Saint Patrick’s day parade was an even bigger deal.

Though I no longer live in the big city, I still celebrate St. Patrick’s day.  This year I really wanted to come up with a food idea that was not so traditional, but one that still had Irish roots.  I decided to make a variation of Oxtail soup.  Instead of soup, I made a stew.

Generally when I cook oxtails, I braise them and then throw them into the pressure cooker, however this time I wanted to try something new.  I cooked them in the oven!

Servings: 4


  • 3 lbs. oxtails
  • 2 cups beef stock
  • 2 cups mild salsa (I used Chi-Chi’s Salsa)
  • 1 1/2 cup shopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped mushrooms
  • 1 large yellow onion diced
  • 3-4 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder

Preparation Instructions:

Preheat oven to 350 degrees F.

Rinse oxtails.  Trim as much fat as you can from the oxtails.  Place oxtails in a foil pan or baking dish.  Sprinkle salt, pepper and garlic onto the oxtails. Top with the onions and bay leaves. Add beef stock and mild salsa to the pan.  Cover pan with foil and bake for 3 hours.  Uncover and add the carrots, mushrooms and celery to the pan. Bake uncovered for another 35–45 minutes or until the meat has browned and the vegetables are tender.

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chopped carrots, celery and mushrooms

oven baked oxtail stew

Because this can be a fatty meal, I placed the pan in the refrigerator after it had cooked so that I could scoop off the fat.  For those who don’t know, fat rises and hardens when it cools which makes it easy to scoop out of meals.

I served this oven baked oxtail stew over Jasmine Rice and it was absolutely delicious.  The meat was very tender and was practically falling off the bone.

Disclosure: I am currently a member of the Hormel Foods Extended Family Blogger Program and this post is part of my involvement in the Group. While Hormel Foods provides me with materials and necessary resources to complete various activities, my opinions are 100% my own.


__________________________________________________________________________________________________________ Disclosure of Material Connection: Some of the links in the post above may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

About the author

Diane Nassy

Diane is a New Jersey-based writer and blogger. She is a wife and the mom of a 9-year-old little boy. Through her blog, she wants to inspire moms to find Zen in their lives while offering practical tips and other valuable information to help families deal with everyday issues. Check out Diane's Google+ profile "