Braised Oxtail Stew Recipe

[hoyeon]

Ingredients:​

• 2 lbs oxtail, cut into chunks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup red wine (optional, can substitute with beef broth)
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)

Directions:​

1. Season and Brown the Oxtail: Start by seasoning the oxtail pieces generously with salt and pepper. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the oxtail pieces until they are browned on all sides. This step is crucial for developing deep flavor, so don’t rush it. Remove the oxtail and set aside.
2. Sauté the Veggies: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.
3. Deglaze and Simmer: Add the diced tomatoes and red wine to the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the wine reduces slightly. If you're skipping the wine, just add a bit of the beef broth at this stage.
4. Combine and Cook: Return the oxtail to the pot. Add the beef broth, bay leaves, thyme, and smoked paprika. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for about 3-4 hours, or until the oxtail is tender and the meat is falling off the bone.
5. Final Touches: About 30 minutes before serving, you can add the frozen peas if you’re using them. Adjust the seasoning with more salt and pepper if needed.
6. Serve: Serve the braised oxtail stew hot, garnished with fresh parsley. It pairs wonderfully with creamy mashed potatoes, rice, or crusty bread to soak up all that amazing sauce.
   

This stew is perfect for a cozy dinner, especially on cooler evenings. The slow-cooked oxtail becomes incredibly tender, and the rich broth is packed with flavor. Give it a try and let me know how it turns out for you!
Can’t wait to hear your feedback and any tweaks you might make. Enjoy!

 

[Daemon09]

Oxtail is kinda weird for me haha but upon reading this recipe, I'll probably try this one. Thanks!

 

[mamberx]

The flavors were so rich and comforting, perfect for a cozy dinner. Thanks for sharing such a fantastic recipe—this is definitely going into my regular rotation!

 

[Prel]

Ingredients:​

• 2 lbs oxtail, cut into chunks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup red wine (optional, can substitute with beef broth)
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)

Directions:​

1. Season and Brown the Oxtail: Start by seasoning the oxtail pieces generously with salt and pepper. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the oxtail pieces until they are browned on all sides. This step is crucial for developing deep flavor, so don’t rush it. Remove the oxtail and set aside.
2. Sauté the Veggies: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.
3. Deglaze and Simmer: Add the diced tomatoes and red wine to the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the wine reduces slightly. If you're skipping the wine, just add a bit of the beef broth at this stage.
4. Combine and Cook: Return the oxtail to the pot. Add the beef broth, bay leaves, thyme, and smoked paprika. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for about 3-4 hours, or until the oxtail is tender and the meat is falling off the bone.
5. Final Touches: About 30 minutes before serving, you can add the frozen peas if you’re using them. Adjust the seasoning with more salt and pepper if needed.
6. Serve: Serve the braised oxtail stew hot, garnished with fresh parsley. It pairs wonderfully with creamy mashed potatoes, rice, or crusty bread to soak up all that amazing sauce.View attachment 3184

This stew is perfect for a cozy dinner, especially on cooler evenings. The slow-cooked oxtail becomes incredibly tender, and the rich broth is packed with flavor. Give it a try and let me know how it turns out for you!
Can’t wait to hear your feedback and any tweaks you might make. Enjoy!

Your braised oxtail stew recipe sounds delicious, but it seems like it might be a different topic from crackers and smoked salmon dip. Got any tips for crackers to pair with dips?

 

[corbin]

This Braised Oxtail Stew recipe sounds so comforting and flavorful! Perfect for a cozy night in. Can't wait to give it a try!