Posted By Kimberly Turner on Mar 25, 2009 in Beef, How To Cook, Main Dishes, Soups, Stews & Chilis | 6 comments

Extraordinary Oxtail Stew has what it takes to delight your taste buds.

Search no more, if you’re looking for something hearty & satisfying – slow simmered oxtail with autumn & winter vegetables does the trick.

Rich broth with oxtail meat that simply falls apart in your mouth goes down easy with some fresh, crusty bread.

Extraordinary Oxtail Stew:

This is hearty, fabulously delicious, easy to make, and very impressive! It’s well worth the wait…AND, you’ll crave this stew over and over again!

Type: Soup Recipe

Serve With: fresh, crusty bread or rice & topped with freshly chopped parsley
Prep Time: 17 min
Cook Time: 2 – 3 1/2 hrs total
Yield: 1 large stock pot full, serves 4 – 6 people

Ingredients:

2 1/2 – 3 lbs ox tails – bone in
1 1/2 tbsp olive oil
1 tsp sea salt
1/2 tsp freshly cracked black pepper
2 cups carrots – sliced
1 3/4 cups celery – sliced
1 large onion – diced
1 parsnip – sliced
3 cloves garlic – peeled
2 cups red wine – I use Port.
8 cups beef broth or chicken broth
1 pinch thyme
2 bay leaves
1 sweet potato – peeled & sliced

Instructions:

Wash and pat dry ox tails.
In a preheated stock pot on medium-high heat with olive oil, add oxtails and sear until golden brown on all sides – approximately 25 min. Remove from pot and set aside.
To the pot, add diced vegetables, except sweet potato, and bay leaves and sauté on medium until onions are translucent.
On medium-high heat, add ox tails, wine, broth and thyme and bring to a simmer.
Reduce heat to medium heat and simmer for 1 1/2 hrs or until fork tender. Ideally, simmer for 3 hrs.
Approximately 20 min prior to completion, add diced sweet potatoes and simmer until fork tender.
Serve with fresh, crusty bread or over rice topped with freshly chopped parsley.

This is a great Sunday dinner, but be sure to make a little extra for leftovers! Yup, it’s that good!

Try out this extraordinary oxtail stew & reap the rewards of time well spent!

6 Comments

Ruth
March 26, 2009

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Ruth
Post a Reply
- Kimberly
  March 29, 2009
  
  Hello Ruth,
  
  I’m so glad to hear you have enjoyed reading my blog! I appreciate that!!!
  
  I hope you do continue to come by and visit.
  
  I checked out MuffinsNow.com – Some really good information you have there…Who doesn’t love muffins, right? 🙂
  
  Kimberly 🙂
  Post a Reply
Cheryl
December 3, 2009

You never say when to add in the sweet potatoes or bay leaves to the pot? I can’t cook at all and any missing steps will really trip me up. Please revise? Thanks
Post a Reply
- Kimberly
  December 7, 2009
  
  Hello Cheryl…
  
  You are very right about the sweet potatoes! Thanks for letting me know – sometimes I’m moving so fast I can forget things…I apprecaite that!
  
  The bay leaves go in during step #3.
  
  Okay, it’s all updated for you. My apologies.
  
  Hope to see you around the site again soon,
  
  Kimberly 🙂
  Post a Reply
physical
January 2, 2011

Thanks for an idea, you sparked at thought from a angle I hadn’t given thought to yet. Now lets see if I can do something with it.
Post a Reply
- Kimberly
  January 13, 2011
  
  Oooh – let me know what you do differently with your oxtail stew that you didn’t before…Sounds like it will be delicious!
  
  Kimberly 🙂
  Post a Reply