As the crisp autumn air settles in and the leaves begin to turn, there’s nothing quite like a warm, comforting bowl of oxtail stew to embrace the season. This rich and flavorful dish is perfect for cozy nights in, bringing a sense of warmth and nourishment to your table. With tender meat and a medley of vegetables simmered in a savory broth, oxtail stew is a delightful way to celebrate the flavors of fall.
Oxtail is known for its rich, beefy flavor and melt-in-your-mouth tenderness when cooked slowly. It’s an ideal cut for stews, where long cooking times allow the collagen in the bones to break down, creating a luscious, thick broth. Plus, this dish is incredibly versatile—serve it over rice, with crusty bread, or alongside mashed potatoes for a complete meal.
Ingredients
For the Stew:
2 pounds oxtail, cut into pieces
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
2 potatoes, diced
1 can (14 oz) diced tomatoes
4 cups beef broth (or more, as needed)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
Optional Add-ins:
1 cup red wine (for depth of flavor)
1 cup green peas (for a pop of color and sweetness)
Instructions
1. Brown the Oxtail
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season the oxtail pieces with salt and pepper, then add them to the pot in batches, browning on all sides. This step enhances the flavor of the stew, so take your time. Once browned, remove the oxtail and set aside.
2. Sauté the Vegetables
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant. The fond (the brown bits at the bottom of the pot) will add extra flavor to your stew.
3. Add Remaining Ingredients
Return the browned oxtail to the pot. Add the diced tomatoes, beef broth, bay leaves, thyme, paprika, and any optional red wine. Bring the mixture to a simmer, scraping the bottom of the pot to incorporate the fond.
4. Simmer to Perfection
Cover the pot and reduce the heat to low. Allow the stew to simmer for about 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone. If the stew starts to dry out, feel free to add more beef broth as needed.
5. Add Potatoes and Peas
About 30 minutes before serving, add the diced potatoes and green peas to the stew. This will ensure they cook through without becoming mushy. Continue to simmer until the potatoes are tender.
6. Serve and Enjoy
Once the stew is done, remove the bay leaves and taste for seasoning, adding more salt and pepper if necessary. Ladle the oxtail stew into bowls and garnish with fresh parsley if desired.
Serving Suggestions
Oxtail stew pairs beautifully with:
Crusty bread for dipping
A side salad for freshness
Rice or mashed potatoes to soak up the delicious broth
Final Thoughts
This hearty oxtail stew is not just a meal; it’s an experience that captures the essence of autumn. The deep flavors and comforting texture make it a perfect dish for gatherings with family and friends. As the days get shorter and the temperatures drop, let this stew warm your heart and home.
So gather your ingredients, embrace the cozy vibes of fall, and enjoy this delightful oxtail stew that will surely become a seasonal favorite. Happy cooking!
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