Oxtail Stew
Oxtail Stew

Oxtail Stew


Ingredients

  • 2 pounds oxtail (cut into 1 to 1 1/2-inch chunks and trimmed of excess fat)
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cooking oil
  • 2 medium yellow onions (peeled and minced)
  • 2 quarts water, or 6 cups water and 1-pint beef broth or bouillon
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 3 cloves
  • 2 sprigs fresh parsley
  • 2 medium carrots (peeled and diced)
  • 1 stalk celery (diced)
  • Optional: 1/3 cup dry sherry or port wine

Steps:

  1. Gather the ingredients.
  2. Dredge oxtails in the 1/2 cup flour.
  3. Heat cooking oil in a large, heavy pot over high heat. Cook to brown the meat, remove (keeping the fat in the pan), and drain on paper towels.
  4. Add the minced onions to the pot, turn the heat to medium, and saute 8 to 10 minutes until golden.
  5. Sprinkle in remaining 2 tablespoons flour, mix well, and brown lightly.
  6. Slowly add the water, and stir in tomato paste, salt, and pepper. Tie the bay leaf in cheesecloth with the thyme, cloves, and parsley and add to the pot.
  7. Return oxtail to pot, cover, and simmer 3 hours until meat is fork-tender. Cool and skim off fat; remove cheesecloth bag.
  8. Remove the oxtail from the soup and separate the meat from the bones. Cut the meat into bite-size pieces and return to pot. Add the carrots and celery.
  9. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port.
  10. Serve as is, or strain the liquid and serve as a first course. Follow with oxtail and vegetables.

Adapted from: thespruceeats.com