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Chef Marcus Samuelsson recommends oxtail or beef neck as alternatives to chuck roast for beef stew, saying both cuts benefit from low, slow cooking. His comments were reported by The Kitchn after an interview at Aruba’s Autentico food festival; the article does not provide a tested recipe or detailed cooking times.
Chef Marcus Samuelsson says oxtail and beef neck are alternatives to chuck roast for beef stew, recommending that cooks prepare either cut low and slow to help it become tender. The advice was reported by The Kitchn after an interview with Samuelsson at Autentico, a food festival in Aruba.
Samuelsson told The Kitchn that oxtail becomes tender and flavorful with extended cooking. The chef described it as an ingredient that “keeps on giving,” pointing to its richness and soft texture. Oxtail contains fat and gelatinous connective tissue, characteristics that can contribute body to a stew as it cooks.
For cooks seeking a less expensive option, Samuelsson also recommended beef neck. The report listed oxtail prices at $8 to $18 per pound, but did not specify a location, date range or retailer for that price estimate. Samuelsson’s central preparation advice for both cuts was to cook them slowly over low heat so they have time to soften.
For seasoning, he said he often uses berbere, an Ethiopian spice blend he described as versatile and similar in flavor profile to smoked paprika. He suggested it can add depth to slow-cooked meat, while saying cooks can keep the rest of the seasoning simple and adapt other ingredients to personal taste or local inspiration.
Cuts Beyond Chuck Roast
The recommendation gives home cooks two alternatives to a familiar stew cut, including beef neck for people who find oxtail too costly. It also draws attention to how the choice of meat affects a dish’s texture: Samuelsson’s advice focuses on cuts that benefit from extended cooking rather than treating all beef as interchangeable.
The report is a chef’s cooking guidance, not a comparative test. It does not establish that oxtail or beef neck is better than chuck in every stew, nor does it offer a standardized recipe or measured results. Readers can take away a practical principle—match a slow-cooking method to the cut—while adjusting for availability, price and their preferred flavor.
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Samuelsson’s Aruba Food Festival Interview
The Kitchn’s Alexandra Foster interviewed Samuelsson during his appearance as a guest chef at Autentico in Aruba, a festival focused on the island’s culinary culture. The article describes dishes he prepared there, including smoked oxtail with fries and jerk goat with plantain puree. Samuelsson said he worked with local chefs and drew on local ingredients and traditions.
Samuelsson is an eight-time James Beard award-winning chef, according to The Kitchn. The report also discusses his Ethiopian and Swedish influences and his use of berbere. It mentions his cookbook Back to Green: Rediscovering a World of Delicious, Healthy Eating, which the article says launched on October 20; it does not connect the book to a specific beef-stew recipe.
““Oxtail is amazing to make beef stew because it gets really tender.””
— Marcus Samuelsson, in an interview with The Kitchn
Recipe Details Not Provided
The report does not give specific cooking temperatures, times, liquid amounts or a complete recipe for oxtail or beef neck stew. It also does not report a side-by-side comparison with chuck roast, so the advice should be understood as Samuelsson’s preference and experience rather than a tested ranking of cuts.
The reported $8-to-$18-per-pound oxtail range lacks a stated market, retailer and measurement date, and prices can vary by region. The article does not give a price for beef neck or say how much of either cut a particular stew would require.
How Cooks Can Apply the Advice
The Kitchn report does not announce a follow-up recipe or a test comparing these cuts. For now, readers interested in trying Samuelsson’s approach can look for oxtail or beef neck locally, check current prices and use a recipe designed for slow braising or stewing. Low, slow cooking is the method he recommends, but cooks will need a recipe for specific quantities and timing.
Samuelsson’s broader suggestion is to season simply, consider berbere for warmth and depth, and adapt the remaining ingredients to taste. The report leaves the exact combination open: it does not prescribe vegetables, stock, or a fixed set of spices beyond his personal preference.
Key Questions
What cut does Marcus Samuelsson recommend instead of chuck roast?
He recommends oxtail and also suggests beef neck as an alternative for beef stew.
Why does Samuelsson like oxtail for stew?
Samuelsson says oxtail becomes tender and flavorful when cooked for a long time. The Kitchn describes the cut as fatty and gelatinous, qualities associated with a rich, soft texture after slow cooking.
How should oxtail or beef neck be cooked for stew?
Samuelsson’s advice is to cook both cuts low and slow. The report does not specify a temperature, cooking time or full recipe.
What seasoning does Samuelsson suggest?
He says berbere, an Ethiopian spice blend, is one of his usual choices for slow-cooked meat. He also says cooks can keep seasoning simple and adapt the dish to their tastes.
Is oxtail always cheaper than chuck roast?
No such comparison is established in the report. The Kitchn gives an oxtail range of $8 to $18 per pound without specifying a market or date, and does not provide a comparable chuck price.
Source: thekitchn.com
