Oxtail Recipe | Oxtail Stew Recipe

Oxtail Stew Recipe

3 lbs (1.3kg) oxtails with separated joints
Salt and pepper
Olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 cups (475 ml) stock (chicken or beef)*
2 cups (475 ml) of red wine
3 whole cloves garlic, peel still on
One bay leaf

  • Brown the oxtails: Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven.Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.
  • Sauté onions, carrots, celery: Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent.
  • Add oxtails, garlic, bay leaf, thyme, salt, stock, wine, then simmer: Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.
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  • For Full Instruction: simplyrecipes.com

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