Pairs well with Oxtail Stew
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Oxtail Stew
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A rich and comforting stewed oxtail finished in the oven with a wine-based gravy.
03:30:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- oxtail - 3 lbs (3 lbs, washed with lime juice and water)
- salt - watch the video to see (to taste, added at different stages)
- black pepper - watch the video to see
- all-purpose flour - watch the video to see (for coating)
- vegetable oil - 3 tablespoons (3 tablespoons)
- onion - watch the video to see
- scallion - watch the video to see
- fresh thyme - watch the video to see
- bay leaves - watch the video to see
- garlic - watch the video to see
- pimento seeds (allspice) - watch the video to see
- tomato paste - watch the video to see (puree)
- brown sugar - watch the video to see
- wine - watch the video to see (for cooking)
- beef stock - watch the video to see
- chili flakes - watch the video to see (optional)
- chive - watch the video to see
- parsley - watch the video to see
Instructions
- Prepare Oxtail: Wash oxtail with lime juice and water, then coat with flour seasoned with salt and black pepper.
- Brown Oxtail: In an oven-proof pot with vegetable oil, brown the oxtail pieces on all sides.
- Sauté Aromatics: In the same pot, sauté onion, garlic, scallion, thyme, and pimento seeds.
- Add Tomato Paste and Liquids: Add tomato paste, brown sugar, wine, and beef stock to the pot.
- Braise: Return the oxtail to the pot, add bay leaves, and braise in a preheated oven at 325°F for 3 to 3.5 hours.
- Finish with Herbs: Finish by stirring in chive and parsley, and adjust seasoning if necessary.
