Oxtail Stew

Name: Oxtail Stew
Yield: Serves 4 servings
Ingredients: 3 1/3 lbs oxtail or beef tail (about 1.5 kg); 1 large onion; 3 carrots; 1 red bell pepper; 1 leek; 2 cloves garlic; 3 1/4 cups red wine (750 ml); 2 cups beef broth or water (1/2 liter); 2 bay leaves; 1 pinch saffron; 4 whole cloves; Salt and pepper; Flour for dredging; Olive oil

Sindela @Sindela

Actually, it's made with beef... 😜

Sindela @Sindela

Actually, it's made with beef... 😜

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Ingredients

Serves 4 servings

3 1/3 lbsoxtail or beef tail (about 1.5 kg)
1large onion
3carrots
1red bell pepper
1leek
2 clovesgarlic
3 1/4 cupsred wine (750 ml)
2 cupsbeef broth or water (1/2 liter)
2bay leaves
1 pinchsaffron
4whole cloves
Salt and pepper
Flour for dredging
Olive oil

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Steps

1

Season the oxtail pieces with salt and pepper. Dredge them in flour and brown them in a skillet or Dutch oven with 4 or 5 tablespoons of olive oil to sear.
2

Clean and chop the leek, onion, and red bell pepper into medium pieces. Peel the garlic cloves and leave them whole. Clean and slice the carrots.
3

Once all the oxtail pieces are browned, sauté the leek, onion, garlic, and red bell pepper in the same oil.
4

Add the bay leaves and sliced carrots. Cook for a few minutes until the vegetables soften, then season.
5

Add the oxtail pieces back in, along with the cloves and saffron. Pour in the red wine and bring to a boil to let the alcohol evaporate. Add the beef broth.
6

When it comes to a boil, skim off any foam and cover the pot. Simmer on low heat for about 3 hours. If it starts to dry out, add more broth or water as needed.
7

Check the salt and make sure the meat is tender and cooked through (it should fall off the bone).
8

Remove the oxtail pieces to a serving dish. Blend the sauce with an immersion blender and then pass it through a food mill or fine strainer. The sauce should be thick and glossy. If it's too thin, reduce it in a saucepan over low heat.
9

Pour the sauce over the oxtail. You can serve with French fries on the side.