Oxtail Stew

Photo by Aaron F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon Essence, recipe follows

  • 1

    cup all-purpose flour

  • Salt and freshly ground black pepper

  • 4

    pounds oxtails

  • 10

    bacon slices, chopped

  • 2

    large onions, chopped

  • 2

    large carrots, chopped

  • 2

    large celery stalks, chopped

  • 6

    garlic cloves, chopped

  • 1/4

    cup tomato paste

  • 4

    teaspoons fresh thyme leaves

  • 1

    (750-ml) bottle dry red wine

  • 1

    (28-ounce) can chopped Italian tomatoes

  • 1

    (14 1/2-ounce) can beef broth

  • Cheddar Drop Biscuits, recipe follows

Directions

Directions In a zip-top bag, combine Essence, flour, and salt and pepper. Add oxtails, seal bag, and shake to coat. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered. Remove bacon, using slotted spoon and reserve. Increase heat to high. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer oxtails to plate. Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender. Mix in tomato paste and thyme. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half. Add tomatoes and broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover, and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. Serve with homemade Cheddar Drop Biscuits.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: