Oxtail Stew
Slow cooked offal oxtail stew on a bed of egg noodles makes for the perfect winter night meal.
Ingredients
- 5 lbs oxtail
- 16 oz beef broth
- 2 cups red wine
- 2 tablespoons red wine vinegar
- 8 oz diced tomatoes canned
- 1 cup onion diced
- 1 cup celery chopped
- 2 shallots chopped
- 4 tablespoons tomato paste
- ½ cup flour
- 1 tablespoons fresh basil chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
- 2 bay leaves
- 6 tablespoons butter
- 3 tablespoons lemon juice
- 1 bag egg noodles cooked
- 2 tablespoons olive oil for sauting
Instructions
- Rinse and pat dry the oxtail. Trim excess skin and fat, season with salt and pepper.
- Combine salt, pepper, and 1/4 cup flour in a large bowl. Add oxtail and toss to coat.
- Heat olive oil in a pan over medium-high heat. Sear oxtail for 3-5 minutes per side until browned.
- Remove oxtail and drain excess drippings. Sauté onions, carrots, and celery in the same pan.
- Add tomato paste and diced tomatoes, bring to a light bubble. Add bay leaves and herbs.
- Pour in red wine, red wine vinegar, and beef stock. Bring to a rolling boil.
- Reduce heat to a simmer. Add oxtail and bay leaves. Cover and cook for about 2 and a half hours, stirring every 30 minutes.
- When the meat is falling off the bone, add remaining 1/4 cup of flour in 2 tablespoon increments to avoid clumping.
- Heat butter in a large pan. Add shallots when it begins to brown. Add chives and cooked noodles, some lemon juice, salt, and pepper. Stir to combine.
- Lastly, remove the bone and place the meat in the center of a large plate of noodles. Ladle stew over it. Serve and eat!
Tried this recipe?Let us know how it was!