Gina's Oxtail Stew
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2270 g
Oxtail (meaty)1 cup
All-Purpose Flour2 tbsps
Olive Oil1 large
Onion (chopped)3 tbsps
Thyme Leaves (chopped fresh)2 cloves
Garlic (finely diced)1 cup
Tomato Paste750 ml
Red Wine (bottle dry)2 cups
Beef Broth230 g
Button Mushrooms2 tbsps
Red Wine Vinegar4 tbsps
Unsalted Butter (divided)1 small
Shallot (finely diced)2 tbsps
Chives (minced)2 tbsps
Grated Parmesan1 tbsp
Lemon JuiceDirections:
1
Wash and dry the oxtails
2
Add the meat to a large bowl and season with salt and pepper, to taste
3
Toss the meat in the flour until lightly coated
4
Add the olive oil to a large Dutch oven over medium heat
5
Brown the oxtails on all sides, in batches, until well browned
6
Transfer the meat to a plate and pour off some of the drippings, if necessary
7
Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes
8
Season with salt and pepper, to taste
9
Stir in the tomato paste and toast
10
Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan
11
Stir in the beef broth, tomatoes with their juices and the bay leaves
12
Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate
13
Bring the stew to a boil, then reduce the heat to a low simmer
14
Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours
15
Stir in the mushrooms and cook uncovered, for 30 minutes more
16
Taste for seasoning
17
Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor
18
Remove the meat from the pot and pull the meat off the bones, then add back to the pot
19
Discard the bones
20
Transfer the stew to a serving dish and serve hot over Buttered Noodles
21
Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions
22
Drain in a colander and set aside
23
Melt 2 tablespoons butter in a large skillet over medium heat
24
Add the shallot and garlic and saute until tender
25
Season with salt and pepper, to taste
26
Add the remaining 2 tablespoons butter and melt
27
Stir in the chives, Parmesan and lemon
28
Add the noodles to the skillet and toss to combine
29
Transfer to a serving bowl and serve