Wine Stewed Oxtail
From mbe 16 years ago
- 180 minutes to make
- Serves 8
Sometimes I just crave stewed meat. Like most stewed dishes this is best if left to sit for a day so that the flavours can develop.
Ingredients
- 1.5 kg oxtail in pieces shopping list
- 1 good Tbsp flour shopping list
- 4 Tbsp olive oil shopping list
- 1 to 1 ½ cups red wine shopping list
- 2 medium onions peeled and chopped shopping list
- 1 large carrot peeled and chopped shopping list
- 1 head garlic peeled and chopped shopping list
- 1 small can tomatoes, roughly crushed (approx 400 gm) shopping list
- 2 bay leaf shopping list
- 1 good pinch dried thyme shopping list
- ½ - 1 tsp grated lemon or orange zest shopping list
- parsley, washed and chopped shopping list
- salt & pepper shopping list
- 1 to 2 good handfuls green beans, topped and tailed and cut in half shopping list
- parmesan as needed shopping list
How to make it
- Rinse the oxtail if necessary, then season with salt and pepper and dust with flour.
- In a heavy frying pan heat 2 Tbsp of the oil on medium and fry half the oxtail until nicely browned all over, about 10 minutes.
- After each round of frying add half the red wine and, using a wooden spoon, scrape the pan to get up all the crusty bits.
- In a separate large casserole or heavy bottomed large pan with a lid heat the remaining 1 Tbsp of oil and add the onions and carrots.
- Cook on medium heat for about 5 to 7 minutes or until the onions are translucent but not browned.
- Add ¾ of the garlic, stir in and cook for another minute or so.
- Add the tomatoes, bay leaf, thyme, browned oxtails and red wine.
- Add enough water to cover well and season very lightly with salt and a little pepper. Stew for a good 2 hours on low heat or until the meat is easily detached from the bones.
- Remove the oxtail from the liquid, strip of their meat and return the meat to the sauce. (I boil the bones again with an onion and carrot to make a simple stock for cooking or soup).
- Steam the green beans or cook in boiling salted water until al dente.
- If you need to, reduce the sauce over medium heat until of a nice consistency.
- Add the parsley, the remaining garlic (chop a bit more finely), citrus zest, green beans, and season well with salt and pepper.
- Serve over pasta with generous scrapings of parmesan and a bit more chopped parsley if you like.
People Who Like This Dish 3
- shihtzu Niagara Falls, CA
- choclytcandy Dallas, Dallas
- greekgirrrl Long Island, NY
- ahmed1 Cairo, EG
- mbe Vancouver, CN
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The Rating
Reviewed by 2 people-
I love thym and this one is so good.Thanks for sharing.
ahmed1
in Cairo loved it
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Oxtails are at their tastiest when stewed..I love oxtails! nice post
greekgirrrl
in Long Island loved it
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