oxtail stew recipe
This oxtail stew recipe has everyone asking for seconds. There's something about the rich aroma of slow-cooked oxtail that brings back memories of family gatherings and cozy dinners.
Ingredients:
- 3 pounds oxtail, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the oxtail pieces and brown them on all sides. Remove and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
3. Add the carrots, celery, and bell pepper to the pot. Cook for about 5 minutes until they start to soften.
4. Return the browned oxtail to the pot. Pour in the beef broth, diced tomatoes, and tomato paste. Stir to combine.
5. Add the dried thyme, bay leaves, salt, and pepper. Bring the mixture to a boil.
6. Reduce the heat to low, cover, and let it simmer for about 3 hours, or until the oxtail is tender and falling off the bone.
7. Once done, remove the bay leaves and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Enjoy this hearty stew with crusty bread or over rice for a comforting meal that will have everyone coming back for more!
Oxtail stew is a beloved dish known for its rich flavor and tender meat, which comes from the slow-cooking process that breaks down the collagen into a luscious, gelatinous broth. To enhance your oxtail stew, consider browning the oxtail pieces well before simmering to develop a deep, caramelized flavor. The aromatic vegetables like onion, garlic, carrots, celery, and bell pepper add a wonderful base and natural sweetness to balance the savory broth. For those who want a more robust taste, adding a splash of red wine during the deglazing stage after browning the meat can elevate the stew's complexity. Slow cooking the stew for about three hours ensures the meat becomes fall-off-the-bone tender, but using a pressure cooker can reduce this time without sacrificing tenderness. When seasoning, dried thyme and bay leaves contribute to an earthy herbal note, while fresh parsley added at the end brightens the dish. Feel free to adjust the seasoning by tasting towards the end to achieve the perfect balance of salt and pepper. Serving suggestions include pairing this hearty oxtail stew with crusty bread or a side of steamed rice to soak up the flavorful sauce. The dish is perfect for colder months or whenever you crave a comforting, satisfying meal that feels like a warm hug from home.
