Smoked Oxtail Stew
A hearty, slow-cooked stew originating from Australia, made with tender oxtail and a rich, smoky flavor.
Ingredients
- ●2 pounds oxtail
- ●1 cup smoky barbecue sauce
- ●1 large onion
- ●3 cloves garlic
- ●1 cup red wine
- ●2 cups beef broth
- ●2 tablespoons brown sugar
- ●2 tablespoons tomato paste
- ●2 sprigs thyme
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the oxtail with salt and pepper.
- 3
Heat some oil in a large Dutch oven over medium-high heat.
- 4
Sear the oxtail until browned on all sides, about 5 minutes.
- 5
Remove the oxtail from the pot and set it aside.
- 6
Add the onion and garlic to the pot and cook until the onion is softened.
- 7
Add the red wine and beef broth to the pot, scraping up any browned bits.
- 8
Return the oxtail to the pot and bring the mixture to a simmer.
- 9
Cover the pot and transfer it to the preheated oven.
- 10
Braise the oxtail for 2 1/2 to 3 hours, or until tender.
- 11
Stir in the barbecue sauce and cook for an additional 10 minutes.
- 12
Serve the oxtail hot, garnished with fresh thyme.