Description
A comforting and hearty dish made with tender oxtails and vegetables, perfect for a cold day.
Ingredients
Scale
- 2–3 pounds oxtails
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for browning
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the oxtails on all sides.
- Remove the oxtails and set them aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté until softened.
- Stir in tomato paste, then add red wine to deglaze the pot.
- Return the oxtails to the pot along with beef broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and let simmer for 180-240 minutes until oxtails are tender.
- Discard bay leaf, adjust seasoning if necessary, and serve hot.
Notes
Oxtail stew pairs well with crusty bread, mashed potatoes, or rice. Add fresh herbs for garnish.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg