Ox Tail Stew Recipe
OXTAIL STEW RECIPE
INGREDIENTS:
3 lbs oxtails w/ joints
1 med yellow onion, chopped
1 celery rib, chopped
1 lg carrot, copped
2 c beef or chicken stock
2 c red wine
3 whole cloves garlic
1 bay leaf
1 bunch fresh thyme
4 lg potatoes of your choice, cut into 1” pieces
Ghee
Salt & pepper
1 dutch oven
DIRECTIONS:
1. Pat oxtails dry with paper towels. Season with salt and pepper. Brown in ghee on medium heat in dutch oven. Work in batches, sear sides until golden brown. Set aside.
2. Saute onions, carrots, celery until onions are translucent.
3. Add oxtails back to pan with garlic cloves, stock and wine. Add bay leaf, thyme and half tsp salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hrs, until meat is fork tender.
4. While the stew goes, heat oven to 400°F, toss potatoes with ghee, salt and pepper. Roast for 1 hr or until lightly browned/cooked through.
5. When meat is tender, remove oxtails from cooking liquid and skim fat with a spoon (you can also chill it before doing this).
6. Strain solids or not, but make sure to remove thyme sprigs and bay leaf. Return liquid to pan and simmer until reduced by half.
7. Add back oxtails and potatoes. Cook on low heat for 30 min for flavors to mesh.
Serve and enjoy!
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