Oxtail Stew
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Oxtail Stew
Ingredients
- Oxtail - 105.8 oz
- Olive Oil - 3 fl oz
- Onion - 1 head
- Celery stalk - 1 stalk
- Turnips - 3 pieces
- Campbell's Beef Broth - 32 fl oz
- Red Grape Juice - 16 fl oz
- Garlic - 3 cloves
- Parsnip - 2 pieces
- Turnips - 2 pieces
- Thyme - to taste
- Parsley - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Bay leaf - 2 pieces
Step by Step guide
Step 1
Sprinkle the chopped oxtail with salt and pepper and sear in a hot pan with olive oil until a golden crust forms. Transfer the meat to a plate.
Step 2
In the same pan, add more olive oil and sauté the finely chopped onion, carrots, and celery. Sauté for a few minutes until the onion becomes translucent. Return the meat to the pan with the vegetables.
Step 3
Add the broth, wine, a crushed garlic clove, thyme, bay leaf, and half a teaspoon of salt. Cover with a lid and simmer for three hours, until the meat can be easily pierced with a fork.
Step 4
One hour before the meat is done, preheat the oven to 356°F (350 degrees Fahrenheit) and place the coarsely chopped carrots, turnip, and parsnip inside. Toss the vegetables in olive oil directly in the baking dish and sprinkle with salt and pepper. Roast the vegetables for one hour or until slightly browned.
Step 5
When the meat is tender, remove it from the broth along with the vegetables. Skim off any fat from the broth with a spoon (if you have time, you can refrigerate the broth overnight and easily remove the fat afterward).
Step 6
In a clean pot, combine the meat, vegetables from the broth, and the roasted vegetables from the oven. Pour in the degreased broth and simmer on low heat until the liquid reduces by one third and the flavors meld together.
Step 7
Add chopped parsley or cilantro before serving.
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