Do you know that phrase, “lip smacking good”? This Oxtail Stew recipe transforms the humblest ingredients into a lip smacking good meal. The science behind all that smacking of lips, is the slow cooking of all the connective tissue and gristle until it turns into gelatin. The cooked gelatin actually coats your lips and tongue – hence the expression. Here is our recipe for Oxtail Stew:
Oxtail Stew Recipe
By September 13, 2014Published:
- Yield: 06 Servings
- Prep: 30 mins
- Cook: 3 hrs 0 min
- Ready In: 3 hrs 30 mins
Slow cooked Oxtail Stew, browned on the stove and then braised in the oven.
- 3 pounds Oxtails cut into 2 1/2 inch pieces
- 1 Teaspoon Kosher Salt
- 1 1/4 Teaspoon Black Pepper Freshly Ground
- 1/2 Cup Flour All Purpose
- 1/4 Cup Vegetable Oil
- 8 Tablespoons Butter Cut into bits
- 1 Cup Yellow Onion Finely Chopped
- 1 Cup Carrots scraped, finely chopped or sliced
- 3 Cloves Garlic Finely chopped
- 1/2 Cup Red Wine Dry, good enough to drink
- 1 1/2 Cup Chicken Stock Homemade or canned
- 2 Tablespoons Tomato Paste Tube or canned
- 1/4 Teaspoon Dry Thyme Crushed
- 1 each Bay Leaf Dried or Fresh
- Buy 3 pounds of Oxtails already cut into 2 1/2 inch pieces like the photo. Or, ask the meat counter to cut them.
- Preheat the oven to 325 degrees. Season the oxtails with the salt and pepper, then roll the pieces in the flour one at a time and shake briskly to rid them of excess flour.
- In a heavy 10- to 12-inch skillet, heat the oil and butter bits over high heat until the butter is melted and the mixture is very hot but not smoking. Brown the oxtails, 6 or 8 pieces at a time, turning them with tongs and regulating the heat so that they color richly and evenly without burning. As they brown, transfer them to a heavy 3- to 4-quart enameled or stainless-steel casserole.
- When all the oxtails have been browned, pour off and discard all but 2 or 3 tablespoons of fat from the skillet. Add the onions, carrot and garlic and, stirring constantly, fry over moderate heat for 6 to 8 minutes, or until the vegetables are lightly colored. Pour in the wine and let it boil for a minute or two, then add the chicken stock, tomato paste, thyme and bay leaf. Bring the mixture back to a boil, then pour it over the oxtails.
- Bring the casserole to a boil over high heat, stirring constantly, then cover it tightly and place it in the middle of the oven, regulating the heat if necessary to keep the casserole at a slow simmer. Cook the oxtail stew
for about 3 hours, until tender.
- With a large spoon, skim off and discard as much fat as possible from the sauce. Taste for seasoning, and serve the oxtail stew directly from the casserole or from a large heated tureen. Serve over your preferred starch such as potatoes, polenta, pasta, or rice.
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