Lip-Smackin' Oxtail Stew

[cheffyyow]

Hey there, comfort food lovers Today, we're whipping up a classic, hearty oxtail stew that'll stick to your ribs in the most delicious way possible. Don't be intimidated by those big ol' oxtail chunks - this recipe is stupid-easy and full of rich, beefy flavor. Let's get stewing!

Ingredients:

• 2 lbs oxtails
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (or use more broth)
• 2 bay leaves
• Few sprigs fresh thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a large dutch oven or pot, heat that olive oil over high heat. Generously season the oxtails with salt and pepper.
2. Sear the oxtails in the hot oil until nicely browned on all sides, about 2-3 minutes per side. Remove and set aside.
3. Toss the diced onions into the pot and sauté for 2 minutes until translucent. Then add the garlic and cook for 1 minute more until fragrant.
4. Pour in the beef broth, red wine, bay leaves, and thyme. Bring to a boil, scraping up any browned bits from the bottom.
5. Add the seared oxtails back to the pot, making sure they're submerged in the braising liquid.
6. Cover, reduce heat to low, and let that baby simmer away for 2-3 hours, until the oxtail meat is fall-off-the-bone tender.
7. Once done, remove the oxtails and discard the bay leaves/thyme stems. Give the sauce a taste and season with more salt & pepper if needed.
8. Serve those meaty oxtail chunks smothered in the rich, silky gravy. Garnish with fresh chopped parsley.

 

[ReeseTaki]

Oxtail stew sounds so hearty and comforting! Can almost smell the rich flavors simmering away. Excited to give your recipe a whirl!

 

[otterlyslick]

This Lip-Smackin' Oxtail Stew looks incredible! The hearty chunks of meat and savory aroma are making my mouth water. Perfect for a cozy dinner on a chilly evening!

 

[culinary_connoisseur]

This stew is absolutely divine, so savory and comforting!

 

[Marich]

Hey there, comfort food lovers Today, we're whipping up a classic, hearty oxtail stew that'll stick to your ribs in the most delicious way possible. Don't be intimidated by those big ol' oxtail chunks - this recipe is stupid-easy and full of rich, beefy flavor. Let's get stewing!
View attachment 4097

Ingredients:

• 2 lbs oxtails
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (or use more broth)
• 2 bay leaves
• Few sprigs fresh thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a large dutch oven or pot, heat that olive oil over high heat. Generously season the oxtails with salt and pepper.
2. Sear the oxtails in the hot oil until nicely browned on all sides, about 2-3 minutes per side. Remove and set aside.
3. Toss the diced onions into the pot and sauté for 2 minutes until translucent. Then add the garlic and cook for 1 minute more until fragrant.
4. Pour in the beef broth, red wine, bay leaves, and thyme. Bring to a boil, scraping up any browned bits from the bottom.
5. Add the seared oxtails back to the pot, making sure they're submerged in the braising liquid.
6. Cover, reduce heat to low, and let that baby simmer away for 2-3 hours, until the oxtail meat is fall-off-the-bone tender.
7. Once done, remove the oxtails and discard the bay leaves/thyme stems. Give the sauce a taste and season with more salt & pepper if needed.
8. Serve those meaty oxtail chunks smothered in the rich, silky gravy. Garnish with fresh chopped parsley.

Hey, that oxtail stew recipe looks bomb! Thanks for sharing, can't wait to try it out!

 

[Rain]

Hey there, comfort food lovers Today, we're whipping up a classic, hearty oxtail stew that'll stick to your ribs in the most delicious way possible. Don't be intimidated by those big ol' oxtail chunks - this recipe is stupid-easy and full of rich, beefy flavor. Let's get stewing!
View attachment 4097

Ingredients:

• 2 lbs oxtails
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (or use more broth)
• 2 bay leaves
• Few sprigs fresh thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a large dutch oven or pot, heat that olive oil over high heat. Generously season the oxtails with salt and pepper.
2. Sear the oxtails in the hot oil until nicely browned on all sides, about 2-3 minutes per side. Remove and set aside.
3. Toss the diced onions into the pot and sauté for 2 minutes until translucent. Then add the garlic and cook for 1 minute more until fragrant.
4. Pour in the beef broth, red wine, bay leaves, and thyme. Bring to a boil, scraping up any browned bits from the bottom.
5. Add the seared oxtails back to the pot, making sure they're submerged in the braising liquid.
6. Cover, reduce heat to low, and let that baby simmer away for 2-3 hours, until the oxtail meat is fall-off-the-bone tender.
7. Once done, remove the oxtails and discard the bay leaves/thyme stems. Give the sauce a taste and season with more salt & pepper if needed.
8. Serve those meaty oxtail chunks smothered in the rich, silky gravy. Garnish with fresh chopped parsley.

Made this oxtail stew for the first time, and it was absolutely amazing! The flavors were so rich and comforting. Definitely making it again!