Flavorful Oxtail Stew Recipe

by | Jul 8, 2024 | recipe

Oxtail stew is a dish that embodies comfort and richness, perfect for warming up on chilly evenings or impressing guests with its depth of flavors. This recipe combines tender oxtail meat with aromatic vegetables and savory broth, simmered to perfection. Here’s how to create this delicious stew:

Ingredients:

  • Oxtails: 4 pounds, cut into sections
  • Vegetable Oil: 2 tablespoons
  • Onions: 2 large, chopped
  • Carrots: 3 medium, chopped
  • Celery: 3 stalks, chopped
  • Garlic: 4 cloves, minced
  • Tomato Paste: 2 tablespoons
  • Red Wine: 1 cup (optional)
  • Beef Broth: 4 cups
  • Bay Leaves: 2
  • Thyme: 1 teaspoon, dried (or several sprigs of fresh thyme)
  • Salt and Pepper: To taste
  • Flour: 2 tablespoons (for dredging)
  • Water: 1 cup (if needed, for adjusting consistency)

Instructions:

  1. Prepare the Oxtails:
    • Rinse the oxtails under cold water and pat them dry with paper towels.
    • Season them generously with salt and pepper.
    • Dredge the oxtails in flour, shaking off any excess.
  2. Brown the Oxtails:

      • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
      • Add the oxtail pieces in batches, ensuring not to overcrowd the pot, and brown them on all sides. This step adds depth of flavor to the stew. Set aside the browned oxtails.

        3. Saute the Vegetables:

        • In the same pot, add the chopped onions, carrots, and celery.
        • Cook until the vegetables begin to soften, about 5-7 minutes.
        • Add the minced garlic and cook for another minute until fragrant.

         4. Deglaze and Simmer:

        • Stir in the tomato paste, coating the vegetables evenly.
        • If using red wine, pour it into the pot and stir, scraping up any browned bits from the bottom (deglazing).
        • Return the oxtails to the pot and pour in the beef broth.
        • Add bay leaves and thyme.
        • Bring the mixture to a boil, then reduce the heat to low.

           5. Simmering:

        • Cover the pot partially with a lid, allowing some steam to escape.
        • Let the stew simmer gently for 3 to 4 hours, or until the oxtails are tender and falling off the bone. Stir occasionally and check for seasoning.

          6. Adjust Consistency and Serve:

      • If the stew is too thick, add water to achieve your desired consistency.
      • Taste and adjust seasoning with salt and pepper if needed.
      • Serve the oxtail stew hot, garnished with fresh parsley if desired.

      Serving Suggestions:

      • Side Dishes: Oxtail stew pairs wonderfully with crusty bread or over creamy mashed potatoes.
      • Accompaniments: A fresh green salad or steamed vegetables can complement the richness of the stew.
      • Storage: Leftovers can be refrigerated for up to 3 days or frozen for longer storage. The flavors often deepen and improve when reheated.

Whether you’re cooking for a special occasion or simply craving a comforting meal, this oxtail stew recipe promises to satisfy with its tender meat and robust flavors. Enjoy the process of slow-cooking and the delicious rewards of a homemade stew that warms both body and soul.

 

 

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