Ox Tails
Oxtail Stew Recipe We serve the oxtails with the bone-in, though if you want you can easily remove the bones from the meat before serving.
Yield
5 servingsPrep
30Cook
4 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
ox tails
with separated joints |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | medium |
yellow onion
chopped |
|
| 1 | each |
celery
chopped |
|
| 1 | large |
carrots
chopped |
|
| 2 | cups |
stock
chicken or beef |
|
| 2 | cups |
red wine
|
*
|
| 3 | cloves |
garlic
peel still on |
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
thyme
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 2 | each |
carrots
cut into 1-inch segments, large pieces also cut lengthwise |
|
| 2 | each |
parsnips
cut into 1-inch segments, large pieces also cut lengthwise |
*
|
| 2 | each |
turnip
cut into 1-inch pieces |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
ox tails
with separated joints |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | medium |
yellow onion
chopped |
|
| 1 | each |
celery
chopped |
|
| 1 | large |
carrots
chopped |
|
| 473 | ml |
stock
chicken or beef |
|
| 473 | ml |
red wine
|
*
|
| 3 | cloves |
garlic
peel still on |
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
thyme
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 2 | each |
carrots
cut into 1-inch segments, large pieces also cut lengthwise |
|
| 2 | each |
parsnips
cut into 1-inch segments, large pieces also cut lengthwise |
*
|
| 2 | each |
turnip
cut into 1-inch pieces |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
1 Preheat oven to 350℉ (180℃). 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.
2 Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. 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.
3 One hour before the meat is done, heat oven on 350°F. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.
4 When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove.
5 Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving.
Serves 4-6.
