Braised Oxtail Stew
A hearty and comforting Dutch-inspired stew made with tender oxtail and delicate vegetables.
Ingredients
- ●1 pound oxtailcut into 2-inch pieces
- ●1 medium onionchopped
- ●2 medium carrotchopped
- ●2 stalks celerychopped
- ●2 tablespoons tomato pasteoptional
- ●2 tablespoons all-purpose flourfor dusting oxtail
- ●2 cups beef brothhomemade or store-bought
- ●1 cup red wineoptional
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the oxtail with salt and black pepper.
- 3
Dust the oxtail with flour, shaking off excess.
- 4
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 5
Sear the oxtail until browned on all sides, about 5 minutes. Remove from pot and set aside.
- 6
Add more oil if necessary, then sauté the chopped onion, carrot, and celery until softened, about 8 minutes.
- 7
Add the tomato paste and cook for 1-2 minutes, stirring constantly.
- 8
Add the beef broth, red wine (if using), and browned oxtail to the pot.
- 9
Cover the pot and transfer to the preheated oven.
- 10
Braise for 2 1/2 to 3 hours, or until the oxtail is tender and falls apart easily.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Skim off excess fat from the surface of the stew.
- 13
Serve hot, garnished with fresh herbs if desired.