📝 About This Recipe
This soul-warming oxtail stew is the pinnacle of slow-cooked comfort, featuring succulent meat that literally falls off the bone into a rich, velvet-like gravy. By searing the beef deeply and deglazing with a robust red wine, we develop a complex depth of flavor that only time and patience can achieve. It is a rustic, sophisticated masterpiece that transforms a humble cut of meat into a luxurious dining experience.
🥗 Ingredients
The Meat & Sear
- 3-4 pounds Oxtail (cut into 2-inch segments)
- 1/2 cup All-purpose flour (seasoned with salt and pepper)
- 3 tablespoons Vegetable oil (for searing)
Aromatics & Vegetables
- 1 large Yellow onion (roughly chopped)
- 3 large Carrots (peeled and cut into thick rounds)
- 2 pieces Celery stalks (sliced into 1-inch pieces)
- 6 pieces Garlic cloves (smashed and minced)
- 2 tablespoons Tomato paste (concentrated)
The Braising Liquid
- 2 cups Dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups Beef bone broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 2 pieces Bay leaves (dried)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the oxtail pieces completely dry with paper towels; moisture is the enemy of a good sear.
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2
Dredge each piece of oxtail in the seasoned flour, shaking off any excess. You want a very light, even coating.
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3
In a large heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Working in batches to avoid crowding, sear the oxtail until deeply browned on all sides (about 3-4 minutes per side).
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4
Remove the browned oxtail to a plate and set aside. Carefully pour off all but 2 tablespoons of the rendered fat from the pot.
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5
Add the onions, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent and starting to caramelize at the edges.
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6
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
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7
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (the delicious brown bits) from the bottom of the pan.
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8
Allow the wine to simmer and reduce by half, which concentrates the flavor and cooks off the harsh alcohol bite.
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9
Return the oxtail and any accumulated juices to the pot. Pour in the beef broth and Worcestershire sauce until the meat is mostly submerged.
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10
Add the thyme sprigs and bay leaves. Bring the liquid to a gentle simmer on the stovetop.
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11
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is tender enough to be pulled apart with a spoon.
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12
Carefully remove the pot from the oven. Discard the bay leaves and thyme stems. Skim any excess fat from the surface of the sauce using a wide spoon.
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13
Taste the sauce and adjust seasoning with salt and pepper. If you prefer a thicker gravy, simmer uncovered on the stovetop for 10 minutes before serving.
💡 Chef's Tips
Don't rush the searing process; that dark crust provides the primary color and flavor for your gravy. If the sauce is too thin, mix a teaspoon of cornstarch with cold water and whisk it into the boiling stew at the very end. Oxtail is very fatty, so making this a day in advance allows you to easily lift the solidified fat off the top after refrigeration. For an alcohol-free version, substitute the red wine with extra beef broth and a splash of balsamic vinegar for acidity. Always use a heavy-bottomed pot like cast iron to ensure even heat distribution during the long braise.
🍽️ Serving Suggestions
Serve over a bed of creamy garlic mashed potatoes to soak up the rich gravy. Pair with a thick slice of toasted sourdough bread rubbed with a raw garlic clove. Accompanied by a glass of the same dry red wine used in the cooking process. A side of honey-glazed roasted parsnips adds a lovely sweetness to balance the savory beef. Garnish with plenty of fresh flat-leaf parsley to provide a bright, herbaceous contrast.