Classic Recipes - Extraordinary Oxtail Stew
An Amazing Recipe for a Traditional, Classic Oxtail Soup
Oct 28, 2009
Maybe you see these weird looking cuts of meat at your local grocery store and have no idea what to do with them...
Well, if you're looking for a fabulously tasty, heart and easy to make stew for this colder weather, this is IT!
This is one impressive dish that would traditionally seem to be complicated. It's a simple recipe; it just takes time to make. No problem - it's well worth the wait. What an extraordinary stew that you'll make over and over again. It will be a cold weather staple in your home.
Type: Main Dish
Serve With: Crusty, fresh Italian or French bread, or rice and topped with freshly chopped parsley
Prep Time: 17 minutes
Cook Time: 2 – 3 1/2 hourrs total
Yield: 1 large stock pot, serves 4-6 people
Extraordinary Oxtail Stew
Ingredients:
- 2.5-3 lbs Oxtails - Bone in
- 2 cups Carrots - Sliced
- 1 3/4 cups Celery - Sliced
- 1 large Onion - Diced
- 1 Parsnip - Sliced
- 1 Sweet Potato - Peeled & sliced
- 3 cloves Garlic - Peeled
- 8 cups Beef Broth
- 2 cups Red Wine
- 1 1/2 tbsp Olive Oil
- 1 pinch Thyme
- 2 Bay Leaves
- 1 tsp Sea Salt
- 1/2 tsp freshly cracked Black Pepper
- Freshly chopped Parsley - For garnish
Instructions:
- Wash oxtails under cold water and pat them dry with clean paper towels.
- Pre-heat a stock pot on medium-high heat with olive oil.
- Add oxtails and sear them until golden brown in color on every side. This will take approximately 20 minutes. Remove them from the pot and set aside.
- To the heated stock pot, add carrots, celery, onion, parsnip, and garlic (just not diced sweet potato), and bay leaves. Sautee everything on medium until the onions are translucent (see through).
- On medium-high heat, add the oxtails, beef broth, red wine and thyme. Bring it to a simmer.
- Lower the heat to medium. Simmer for an additional 1 1/2 hours or until the oxtails are fork tender. If possible, simmer for 3 hours for best results.
- Serve oxtail stew with crusty, fresh French or Italian bread or over white rice. Garnish with freshly chopped parsley.
- Enjoy with a glass of red wine!
This is a lovely meal to serve when entertaining or for a lovely, homemade Sunday dinner. Hopefully, you'll be fortunate enough to have some leftovers to savor the next day!
Many different cuisines in the world feature oxtail - French, Italian, even Jamaican. Depending on the local ingredients of the region, determines the nature of the oxtail stew.
It's a peasant dish made by farmers and poor townspeople as the tail was a more inexpensive cut of meat. Nothing went to waste on the farms.
However, nowadays, it is very much a delicacy, often because it can be difficult to find these cuts in local grocery stores.
If you can, you truly must try this beautiful stew!
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