Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, oxtail stew. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Deliciously rich oxtail stew recipe, with oxtails braised in red wine and stock, with onions, parsnips, and carrots. If you want to feed more, then simply scale up the recipe. #oxtail #beef #recipes To make my oxtail stew you will. Oxtail stew dishes are a traditional item in various cuisines.
Oxtail Stew is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Oxtail Stew is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have oxtail stew using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Oxtail Stew:
- Prepare 1 1/2 kg Oxtail
- Get 1 Cake flour
- Make ready 1 Butter
- Take 1 clove Garlic
- Take 1 Carrot
- Get 1/2 Onion
- Make ready 1 stalk Celery
- Prepare 1 tbsp Brown sugar
- Make ready 1 Bay leaf
- Make ready 1 dash Marjoram
- Take 100 ml Marsala wine
- Take 1 1/2 tbsp Tomato purée
- Prepare 1 Salt
This really rich oxtail stew recipe makes the most of this economical cut of meat for a British classic. Wash the oxtail pieces and pat dry with kitchen paper. Slow cooked, richly flavored Oxtail Stew is the perfect cold-weather one-dish meal. Round out this stew with your favorite hearty bread.
Steps to make Oxtail Stew:
- Soak the oxtail in cold water to remove the blood. Leave it to soak for more than 3 hours. Refresh the water at least once during that time.
- Chop all of the vegetables into small cubes.
- Drain the water from the meat from Step 1 and dry off the moisture. Lightly dust with flour. Heat a frying pan over high heat and add the butter (1 tablespoon). When the butter has melted halfway, add the oxtail and brown both sides.
- Once both sides of the oxtail have browned, transfer to a pot to simmer.
- In the same frying pan, add another tablespoon of butter. Add the vegetables and bay leaf and cook over medium heat. When the onion becomes semi-transparent, create a space in the center and fill it with the brown sugar to make a caramel.
- Once the brown sugar has become bubbly and melts, pour in the marsala wine to make the caramel. Add the tomato purée and marjoram. Pour in 500 ml of water and mix everything together.
- Pour the sauce from Step 6 over the oxtail in the pot from Step 4. The liquid should reach about halfway up to the height of the oxtail. Add more water to adjust.
- Simmer for about 3 hours over low heat. Turn over the oxtail occasionally as it simmers and season with salt. Since it will become even tastier when reheated, turn off the heat to let it cool. Then simmer for another 2-3 hours. The sauce will become very rich and thick when simmered for a total of 6 hours. It will taste even more delicious the following day.
- Taste and season with salt to finish. Be careful when placing it on a dish! The meat is so soft it will fall apart easily. Garnish with a bit of parsley and enjoy with simple bread or boiled potatoes.
Preparing Oxtail stew is a tasty and yummy way to cook oxtails. I got the inspiration from my beef bourguignon recipe, but I tried to make this dish simpler and easier to prepare. Add enough water to just cover the oxtails and bring the mixture to a boil. This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor. Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties.
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