Oxtail Stew

🛒 Ingredients

• Oxtail 900 g · 2520 kcal
• Olive oil 30 g · 270 kcal
• Yellow onion 200 g · 80 kcal
• Carrots 200 g · 82 kcal
• Celery stalks 100 g · 16 kcal
• Garlic cloves 20 g · 30 kcal
• Tomato paste 30 g · 25 kcal
• Dry red wine 250 g · 213 kcal
• Beef broth 1000 g · 60 kcal
• Canned diced tomatoes 400 g · 80 kcal
• Bay leaves 1 g · 0 kcal
• Fresh thyme sprigs 5 g · 0 kcal
• Potatoes 500 g · 385 kcal

👨‍🍳 Instructions

1. Pat the oxtail pieces dry with paper towels and season generously on all sides with salt and black pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the oxtail pieces on all sides until deeply colored, then remove and set aside.
3. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened, then add minced garlic and tomato paste, cooking for another 2 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine reduces by half, about 5 minutes.
5. Return the oxtail to the pot. Add beef broth, diced tomatoes, bay leaves, and thyme sprigs. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours.
6. After 2.5-3 hours, add the peeled and quartered potatoes to the stew. Continue to simmer, covered, for another 30-45 minutes, or until potatoes are fork-tender and the oxtail is falling off the bone.
7. Remove bay leaves and thyme stems. Skim off excess fat if desired, taste, and adjust seasoning. Serve hot, optionally garnished with fresh parsley.