Oxtail Recipe
Originating from the hearty kitchens of traditional cuisine, oxtail recipes have stood the test of time, evolving into a savory delight loved by many around the globe.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven mitts
Ingredients
- 2-3 pounds of oxtail
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- Salt and pepper to taste
- Chopped fresh herbs (such as thyme or parsley) for garnish
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add diced onions and minced garlic, sautéing until softened and fragrant.
- Add oxtail pieces to the pot, searing on all sides until browned.
- Stir in chopped carrots and celery, cooking for an additional 2-3 minutes.
- Pour in beef broth and red wine (if using), scraping any browned bits from the bottom of the pot.
- Add bay leaves, salt, and pepper to taste. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let the stew simmer gently for 3-4 hours, or until the meat is tender and falling off the bone.
- Once cooked, remove the bay leaves and discard.
- Serve the oxtail stew hot, garnished with chopped fresh herbs for added flavor and freshness.