Oxtail Stew
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.
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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