Oxtail Stew
6 servings
45 minutes
Oxtail stew is a magnificent dish of French cuisine, filled with rich aromas and deep tenderness of the meat. The origins of this dish date back to the Middle Ages when every part of the carcass was used to its fullest potential. Oxtail, slowly braised in red wine with aromatic herbs and root vegetables, acquires an amazing softness that literally melts in your mouth. Roasted vegetables add a light sweetness and textural contrast. This dish is perfect for leisurely dinners with family or guests, providing the warmth and comfort of traditional French gastronomy.
1
Sprinkle the chopped oxtail with salt and pepper and fry in a hot pan with olive oil until golden brown. Place the meat on a plate.
- Bull's tail: 3 kg
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
2
In the same pan, add olive oil and sauté finely chopped onion, carrot, and celery. Sauté for a few minutes until the onion becomes translucent. Return the meat to the pan with the vegetables.
- Olive oil: 100 ml
- Onion: 1 head
- Carrot: 3 pieces
- Celery stalk: 1 stem
3
Add broth, wine, a clove of garlic crushed with a knife, thyme, bay leaf, and half a teaspoon of salt. Cover and simmer for three hours until the meat can be easily pierced with a fork.
- Meat broth: 4 glasss
- Red wine: 2 glasss
- Garlic: 3 cloves
- Thyme: to taste
- Bay leaf: 2 pieces
- Salt: to taste
4
An hour before your meat is done, preheat the oven to 180 degrees and place coarsely chopped carrots, turnips, and parsnips in it, tossing the vegetables in olive oil directly on the baking tray and sprinkling with salt and pepper. Roast the vegetables for one hour or until slightly browned.
- Carrot: 3 pieces
- Turnip: 2 pieces
- Parsnip: 2 pieces
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
5
When the meat is tender, remove it from the broth along with the vegetables. If possible, remove the fat from the broth with a spoon (if you have time, you can put the broth in the fridge overnight and then easily remove the fat).
6
In a clean pot, combine the meat, vegetables from the broth, and roasted vegetables from the oven. Pour in the fat-free broth and simmer on low heat until the liquid reduces by one third and the flavors meld together.
7
Add chopped parsley or cilantro before serving.
- Parsley: to taste