Braised Ox Tail Stew

Name: Braised Ox Tail Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Ingredients: 4 lbs. Oxtail; 4 Tablespoons Olive Oil (Not Extra Virgin, which has too high of a burning point); 1 Large White Onion (Medium Dice); 4 Garlic Cloves (Fine Dice); 1 Tablespoon Tomato Paste; 1 Bouquet Garni (1 Small Bunch of Thyme, 2 Bay Leaves, 4 Sage Leaves and 1 Sprig of Rosemary wrapped tightly in a cheesecloth – to be removed after it is cooked); 1 Pinch of Red Chili Pepper (Optional); 3 Large Carrots (Large Dice); 3 Stalks Celery (Large Dice); 1 14.5-oz Canned Diced Tomatoes; 8 oz Cabernet Sauvignon Wine; 3 Cups Beef Stock (You can change this to 4 cups if you don’t want to use the wine in your dish); 1 Teaspoon Kosher Salt; 1 Teaspoon Black Pepper; 2 Tablespoons Cornstarch (Mixed with some cold water)

10 steps

Prep:30minCook:3h 30min

From Simon Majumdar I love oxtail. It takes a long time to cook these pieces of meat to be ready, with the succulent flesh falling off the bone. But, if you have time and patience, the end result can be the very, very best. I find the simplest method is to braise them. To braise means that the liquid comes up to halfway up the meat so that it steams and cook in the liquid at the same time. With the addition of onions, carrots, etc., it is the perfect way to end a winter’s day.

Updated at: Thu, 17 Aug 2023 04:48:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1410.3 kcal (71%)

Total Fat86.8 g (124%)

Carbs29.4 g (11%)

Sugars11.7 g (13%)

Protein112.4 g (225%)

Sodium2798.2 mg (140%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

4 lbsOxtail

4 TablespoonsOlive Oil

Not Extra Virgin, which has too high of a burning point

1 tablespoontomato paste

1Bouquet Garni

1 Small Bunch of Thyme, 2 Bay Leaves, 4 Sage Leaves and 1 Sprig of Rosemary wrapped tightly in a cheesecloth - to be removed after it is cooked

1 PinchRed Chili Pepper

3 StalksCelery

1 x 14.5 ozDiced Tomatoes

Canned

8 ozCabernet Sauvignon Wine

3 CupsBeef Stock

You can change this to 4 cups if you don’t want to use the wine in your dish

1 teaspoonkosher salt

1 teaspoonblack pepper

2 TablespoonsCornstarch

Mixed with some cold water

Instructions

Step 1

Bring a large saucepan or Dutch oven to the heat.

Step 2

Add the olive oil and bring to a high temperature.

Step 3

Add the onions and cook to a translucent stage.

Step 4

Add the garlic and cook until the raw smell begins to disappear.

Step 5

Add the tomato paste and cook for two minutes.

Step 6

Add the oxtail, the bouget garni, the red chili pepper, the carrots, the celery, the tomatoes, the Cabernet Sauvignon, and the beef stock. Season with salt and pepper.

Step 7

Cover the surface of the Dutch oven with foil, and then cover with the lid of the pan.

Step 8

Place in the oven at 300ºF or on a low to medium heat on the stove for 2 ½ hours.

Step 9

Then for the last ½ hour, turn the heat down to low. (If braising in the oven, take it out of the oven and cook on the stovetop on low heat for this step.) Remove the foil and remove the bouquet garni.

Step 10

Stir in the cornstarch and allow to thicken the sauce.