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jeudi 4 juillet 2024

Oxtail Stew


Oxtail stew is a hearty and flavorful dish. Here's a classic recipe:


- 3-4 lbs (about 1.5-2 kg) oxtails, trimmed of excess fat

- 2 tablespoons olive oil

- 1 large onion, chopped

- 3 cloves garlic, minced

- 2 carrots, peeled and chopped

- 2 celery stalks, chopped

- 2 tablespoons tomato paste

- 4 cups beef broth

- 1 cup red wine (optional)

- 2 bay leaves

- 1 teaspoon dried thyme

- Salt and pepper to taste

- Chopped fresh parsley for garnish


1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the oxtails in batches and brown them on all sides. Remove and set aside.

2. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

3. Stir in the tomato paste and cook for another 2 minutes.

4. Return the oxtails to the pot. Pour in the beef broth and red wine (if using). Add the bay leaves and dried thyme. Season with salt and pepper to taste.

5. Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer gently for 3-4 hours, or until the oxtails are tender and falling off the bone.

6. Skim off any excess fat from the surface of the stew.

7. Taste and adjust the seasoning if needed.

8. Serve the oxtail stew hot, garnished with chopped fresh parsley.

Enjoy this comforting oxtail stew with some crusty bread or over mashed potatoes for a satisfying meal!

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