Oxtail Stew

Oxtail Stew

Prep Time 30 minutes
Cook Time 3 hours 28 minutes
Servings 6 Servings
Calories 550 kcal

Ingredients
  

  • 3 pounds 1.4 kg oxtails, cut into sections
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons lard
  • 1 cup 240 ml red wine
  • 4 cups 960 ml beef broth

Instructions
 

Season and Brown the Oxtails:

  • Pat the oxtail pieces dry with paper towels.
  • Season generously with salt.
  • In a large, heavy-bottomed pot or Dutch oven, heat the lard over medium-high heat.
  • Add the oxtails in batches, browning them on all sides.

Add Broth and Seasonings:

  • Pour in the beef broth, ensuring the meat is mostly submerged.
  • Bring the mixture to a gentle boil.

Simmer the Stew:

  • Reduce the heat to low, cover the pot, and let it simmer for 3 hours.
  • Stir occasionally, ensuring the oxtails remain submerged and cook evenly.

Add Peas and Final Seasoning:

  • After 3 hours, check the tenderness of the oxtails; the meat should be falling off the bone.
  • Stir in the frozen peas and cook for an additional 10 minutes.
  • Taste and adjust seasoning with salt.

Serve:

  • Ladle the stew into bowls, ensuring each serving has a generous portion of meat.
  • Serve hot.

Notes

Oxtail stew is a hearty and flavorful dish, perfect for cooler days. The slow cooking process
ensures tender meat and a rich broth. For enhanced flavor, consider preparing the stew a day in
advance; the flavors meld beautifully overnight.

Nutrition

Calories: 550kcalCarbohydrates: 10gProtein: 35gFat: 40gFiber: 2g
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