Menu

Oxtail Stew | Offal | Week 04

The Starving Chef Blog
Oxtail Stew | Offal | Week 04

Super Hungry? Jump to the recipe

Before anyone argues that oxtail isn't offal. Technically, it is. I wasn't nearly brave enough to try hearts or tripe. mostly because I don't think I could get over the grossness factor. Something about entrails really creeps me out. I'll just stick to the visible bits, thanks. For this week's challenge, offal, I spent a lot of time considering different things I wanted to try to make. Finally after much Googling, I decided upon Oxtail Stew. And it. was. delicious.


There's actually quite a lot that goes into this recipe, and the cook time, while lengthy, is totally worth it. I prepped throughout the day, but the final product still took about 3 and a half hours. Whew!


Pick up some beautiful meat from your butcher. Or do what I did and stare into the meat case long enough for some kind employee to come over and ask you if you need "help?" Either way, oxtail was as strange as I was willing to try, especially after staring into a large bag of tripe debating if I needed any more stomach lining.


Trim your oxtail of any excessive fat with a sharp knife. Then season some flour with salt and pepper and gently toss your oxtail.


Heat some oil in a large double boiler and let your beef fry over medium-high heat.


You want it to be browned, but not cooked to the bone. A nice, brown, crusty sear shall do nicely.


While your meat sears, about 3-5 minutes per side, chop your veggies. I totally forgot the potato, though the dish was filling enough without it.


After your oxtail is browned, remove it and let rest on a plate while you toss the veggies into the same pot. Stir and reduce the heat slightly.

Here's a little trick I learned when it comes to chopping up fresh herbs!




Once you've chopped up your herbs, toss them into the pot with the carrots, onions, and celery. Also add the diced tomatoes and tomato paste and stir until all the bits are bubbly and brown.


Pour in your beef stock, red wine and red wine vinegar. I added a touch of lemon at this point too. Bring this delicious concoction to a nice rolling boil for about 5 minutes, then reduce the heat.


Finally, add your seared oxtails and bay leaves,

And now we wait....


When you notice the stew to start separating, it's time to add the second 1/4 cup of flour, about 2 tablespoons at a time to avoid any clumps. Reduce the temperature to just below a simmer after you add your flour to the stew.

Heat your butter in a large pan and add your sliced shallots.

Only 20 Minutes to Go...


When the oxtail is all but falling off the bone, start your egg noodles and butter sauce.


Heat your butter in a large pan and add your sliced shallots.

DOUBLE PRO-TIP TIME


Here's another herb chopping tip I've learned: SCISSORS! While this might be pretty common knowledge, I didn't think to do this until about 2 years ago, Since then, rolling and using scissors have been my primary herb chopping methods.


At about 3 hours and 15 minutes, my oxtail were slowly losing their meat. The stew was delightfully thick, and the house smelled amazing.


Lastly, add the rest of your butter to your pan with the shallots and add your strained noodles. Mix it up! And there you have it! Oxtail isn't so awful, it's just OFFAL!



Categories:

Tags:

The Starving Chef Blog

Oxtail Stew | Offal | Week 04

Ingredients:

The Starving Chef Blog
  • 5 lbs oxtail
  • 16 oz beef broth
  • 2 cups red wine
  • 2 tablespoons red wine vinegar
  • 8 oz (1 can) diced tomatoes
  • 1 cup diced onion
  • 2 cups chopped carrots
  • 1 cup celery
  • 2 shallots
  • 5 tablespoons tomato paste
  • 1/2 cup flour
  • 1/4 cup chopped fresh parsley, chives, & basil
  • 2 bay leaves
  • 6 tablespoons butter
  • 3 tablespoons lemon
  • 1 bag egg noodles
  • for frying olive oil

Here's How:

The Starving Chef Blog
  1. Start by rising your oxtail and patting it dry. Trim any excess skin and fat (or have your butcher do this) and season with salt and pepper
  2. Combine salt and pepper, to taste, in a large bowl with 1/4 cup of flour. Add the oxtail and toss gently to coat.
  3. Heat the olive oil in a double boiler over medium-high heat then add the coated oxtail. Sear until each side is crusty and brow, or about 3-5 minutes per side.
  4. Once your oxtail is seared, remove it from the pan and drain any drippings, should there be too much, but leave some to saute the onions, carrots, and celery.
  5. After the onions are translucent, add the tomato paste and diced tomatoes and bring to a light bubble. Add your herbs now as well.
  6. Pour in your red wine, red wine vinegar, and beef stock and bring to a rolling boil.
  7. Reduce heat to a simmer and add your oxtail and bay leaves. Cover and let cook for about 2 and a half hours, stirring every 30 minutes.
  8. When you notice the meat beginning to come off the bone, or when the stew is separating, add the remaining 1/4 cup of flour, in 2 tablespoon increments to avoid clumping.
  9. As soon as the oxtail is almost entirely sliding from the bone, heat butter in a large pan and add your shallots when it's beginning to brown.
  10. Add your chives and cooked butter noodles, some lemon juice, and salt and pepper. Stir to combine.
  11. Lastly, place a large bone in the center of a large plate of noodles and ladle your stew over it. Serve and eat!

The Starving Chef Blog
Top