January 18, 2023
We thought with the colder weather (finally) arriving, it would be the perfect opportunity to showcase a lovely stew recipe. Think about having your stove on all day, simmering away, filling your house with the most delicious smells..
- 3Ibs oxtail – separated at the joints
- kosher salt and ground pepper
- olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 3 whole cloves of garlic
- 1 bay leaf
- pinch of thyme
- 2 cups beef stock
- 2 cups red wine
- 2 carrots, cut into 1 inch chunks
- 2 parsnips, cut into 1 inch chunks
- 2 small turnips, cut into 1 inch chunks
- The first step is to brown your oxtail. First generously season with salt and pepper. Heat olive oil on medium to medium-high, brown each peace of oxtail, making sure not to crowd the pan. Set aside browned pieces.
- Next, saute the chopped veggies, onion, celery and carrot. Cook for a few minutes until the onions are translucent.
- Next add the oxtail back into the pan. Add in your whole garlic cloves, beef stock and red wine. Next add your bay leaf as well as your thyme. Bring to a boil, and then reduce heat to a simmer for 3+ hours. Or until the meat is tender.
- About 1 hour before your meat is done, preheat your oven to 350F. Toss carrots, parsnip and turnip in olive oil, and place on a lined baking sheet. Sprinkle with salt and pepper. Roast veggies for 1 hour or until lightly browned and cooked throughout.
- Skim fat off the top layer of simmering broth. If you are making ahead you can cool the broth over night and remove the fat layer once its cooled. If not, remove as much fat as you can.
- Strain off all solids in your broth and discard, before adding back your oxtail pieces and roasted veggies. Heat on low for 30 additional minutes to blend flavors. Add some chopped parsley right before serving.