Oxtail Stew
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1810 g
Oxtail (pieces)1 cup
Brandy2 tbsps
Extra-Virgin Olive Oil3 cups
Red Wine3 cups
Beef Broth3 tbsps
Tomato Paste1.5 tbsps
Garlic Powder1 tbsp
Herbes De Provence1 tbsp
Italian Seasoning1 tbsp
Paprika1.5 tsps
Lemon Pepper1 tsp
Ground Cumin1 tsp
Garlic Pepper Seasoning1 tsp
Ground Nutmeg1 tsp
Dried Sage1 tbsp
CornstarchDirections:
1
Trim any excess fat from the oxtail pieces
2
Combine the oxtail with the brandy and lime juice in a large bowl and marinate for at least 2 hours and up to overnight in the refrigerator
3
Preheat the oven to 350 degrees F
4
Remove the oxtail from the marinade, rub all over with the oil and season with salt and pepper
5
In a large heavy-bottomed pan, cook the oxtail in the oven, uncovered, until brown, about 30 minutes
6
Add the red wine and cook uncovered for 15 minutes more
7
Combine the beef broth, tomato paste, garlic powder, herbes de Provence, Italian seasoning, paprika, lemon pepper, cumin, garlic pepper, nutmeg and sage in a bowl
8
Add to the oxtail and mix well
9
Cover and cook until the meat is almost tender, about 1 hour 30 minutes
10
Add the celery, carrots and potatoes and cook until the meat is fully tender and the vegetables are done, 15 to 20 minutes
11
Remove from the oven and skim any excess fat from the top using a flat wide-bottomed spoon
12
Combine the cornstarch with 1 cup cold water in a small bowl, stirring until the cornstarch is fully dissolved
13
Stir the cornstarch into the stew and cook until thickened, 15 to 20 minutes
14
Season with salt and pepper to taste
15
Ladle into bowls and serve