Homemade Oxtail Stew is a hearty and flavorful dish made with oxtails, a cut of beef that comes from the tail of the animal. This cut is known for its rich, gelatinous meat that becomes tender and succulent when slow-cooked. The stew typically features a combination of vegetables, herbs, and spices, resulting in a comforting and robust meal. Here’s a basic recipe for Homemade Oxtail Stew:
Ingredients:
- 3-4 pounds oxtails, trimmed
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and diced (optional)
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
1. Prepare the Oxtails:
- Season the oxtails with salt and black pepper.
- Dredge the oxtails in flour, shaking off excess.
2. Brown the Oxtails:
- In a large, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Brown the oxtails on all sides until they develop a golden-brown crust. Work in batches to avoid overcrowding the pot.
3. Saute Vegetables:
- Add chopped onions, garlic, carrots, and celery to the pot. Cook until the vegetables are softened.
4. Add Tomato Paste and Deglaze:
- Stir in the tomato paste and cook for a couple of minutes to remove the raw flavor.
- If using red wine, pour it into the pot and stir, scraping up any browned bits from the bottom of the pot.
5. Combine Ingredients:
- Return the browned oxtails to the pot.
- Add beef broth, bay leaves, thyme, rosemary, paprika, diced tomatoes, and potatoes (if using).
- Season with salt and black pepper to taste.
6. Simmer and Cook:
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours or until the oxtails are tender and the flavors meld together.
- Stir occasionally and add more broth if needed to maintain the desired consistency.
7. Serve:
- Once the oxtails are tender, remove the bay leaves.
- Adjust seasoning if necessary.
- Serve the oxtail stew hot, garnished with chopped fresh parsley if desired.
Enjoy your homemade oxtail stew with crusty bread or over a bed of rice for a satisfying and comforting meal.