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Oxtail with Creamed Corn and Roasted Corn Cobs

Oxtail with Creamed Corn and Roasted Corn Cobs


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Oxtail with Creamed Corn and Roasted Corn Cobs
Preparation time

1h e 30min

Chapel de cozinheiro

6 Portions

Tampa de panela
Difficulty level


Originating from Italian cuisine, oxtail has won over palates around the world with its rich flavor and succulent texture. In this version, we present an irresistible combination: Oxtail with Creamed Corn and Roasted Corn on the Cob. A blend of flavors and aromas that will surely delight your palate.



  • 4.4 lbs of oxtail, with little fat
  • 2 chopped onions
  • 2 stalks of celery, chopped
  • 3 cloves of garlic, chopped
  • 2 jalapeño peppers
  • 1 can of diced tomatoes (with liquid)
  • 1 cup of red wine
  • 2 bay leaves
  • 1 teaspoon of ground cumin
  • Olive oil, as needed
  • Chopped parsley, to taste
  • Salt, to taste

Creamed Corn:

  • 1 can of corn
  • 1 and 1/2 cups of milk
  • 1 box of heavy cream
  • 2 tablespoons of wheat flour
  • 1 medium onion, grated
  • Salt, black pepper, and spices to taste
  • Mini corn or corn on the cob to accompany.


In a pan, heat 1 tablespoon of olive oil and add the oxtail pieces gradually – if you add them all at once, they will cook instead of browning. Let them brown well, for about 3 minutes on each side. Transfer the golden pieces to a bowl and brown the rest, drizzling the pan with olive oil for each batch.

Keep the pan over medium heat and drizzle with another 1 tablespoon of olive oil. Add the onion, season with a pinch of salt, and sauté for about 10 minutes, stirring occasionally until it starts to brown. Add the garlic, celery, jalapeño peppers, and bay leaves. Season with cumin and sauté for another 2 minutes.

Add the wine and mix well with a spatula, scraping the bottom of the pan to dissolve any browned bits – they add flavor to the sauce. Add the diced tomatoes, pour in 2 cups of water and let it cook over high heat until it boils.

Return the oxtail pieces to the pan, season with salt and cover. Let it cook over high heat; as soon as the valve starts to whistle, lower the heat and let it cook for another 50 minutes, until the meat is very tender.

Meanwhile, blend the corn with the milk in a blender until you get a smooth cream, with the corn completely crushed. Set aside.

In a saucepan, heat the butter until it melts slightly. Add the grated onion and sauté for a few minutes until golden.

Add the contents of the blender and the spices to taste. Let it simmer over low heat.

In a glass, dissolve the wheat flour in a little milk or water. Pour this mixture gradually into the pan, stirring quickly until the creamed corn thickens.

Continue cooking for another 5 minutes over low heat. Turn off the heat, add the heavy cream and mix well.

Serve accompanied by mini corn or pieces of corn on the cob cooked and roasted with butter.