This hearty Oxtail Stew brings together fall‑off‑the‑bone tender oxtail meat, root vegetables, and a rich, deeply flavored braising liquid for a comforting, winter‑ready meal.
Ingredients
Instructions
Pat the oxtails dry and season all sides with salt and pepper. Heat the olive oil in a 6‑quart Dutch oven over medium‑high heat and sear the oxtails in batches until deeply browned. Remove and set aside.
In the same pot, add the chopped onion, carrot and celery. Sauté until the onions are softened and translucent.
Return the oxtails to the pot. Add the garlic cloves, bay leaf, thyme, half‑teaspoon salt and the stock. Bring to a gentle simmer, cover tightly and cook on low for about 3 hours or until meat is fork‑tender.
About one hour before the end, toss the carrots, parsnips and turnips with a drizzle of olive oil and roast at 350°F (175°C) until tender and lightly browned. Then add them into the stew.
Remove the oxtails and strain the cooking liquid through a fine‑mesh strainer, discarding solids. Return the liquid to the pot and simmer until reduced by half, then add the oxtails and roasted vegetables back in and gently heat for 30 minutes. Stir in parsley before serving.
Nutrition
- Calories
- 728 kcal
- Carbohydrate Content
- 19 g
- Protein Content
- 65 g
- Fat Content
- 36 g
- Saturated Fat Content
- 13 g
- Cholesterol Content
- 211 mg
- Sodium Content
- 338 mg
- Fiber Content
- 4 g
- Sugar Content
- 7 g
- Serving Size
- 1 serving
