Best Oxtail And Red Wine Stew Recipes

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OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES



Oxtail Stew with Red Wine and Root Vegetables image

Hearty, grass-fed oxtail in a rich, savory red wine base with root vegetables... The perfect antidote to a winter blizzard. Worth the effort; oxtail is special! Garnish with sour cream, if desired.

Provided by METG

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h55m

Yield 8

Number Of Ingredients 14

1 ½ pounds beef oxtails, cut into pieces
sea salt and ground black pepper to taste
3 tablespoons coconut oil, divided
4 medium carrots, divided
2 ribs celery, chopped
1 medium yellow onion, chopped
2 ½ cups red wine, divided
2 cups beef broth
3 cloves garlic, or more to taste, peeled
2 leaf (blank)s bay leaves
¼ teaspoon ground thyme, or to taste
2 medium turnips, diced
2 medium parsnips, diced
1 tablespoon minced fresh parsley, or to taste

Steps:

  • Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.
  • Heat 1 1/2 tablespoons coconut oil in a cast iron skillet over medium-high heat. Sear oxtails, until lightly browned, 3 to 5 minutes per side, then remove from the skillet.
  • Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.
  • Pour 1/2 cup red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes. Return oxtails and vegetables back to the skillet. Cover, reduce heat to low, and sweat the mixture until juices have been released, about 20 minutes.
  • Combine remaining wine, beef broth, garlic, bay leaves, and thyme in a slow cooker. Add oxtail-vegetable mixture and cook on High until meat is fork-tender, 3 to 4 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.
  • Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.
  • Remove oxtails from the slow cooker. Pull meat away from the bones, shredding meat and discarding any bits of fat and gristle. Pour liquid from the slow cooker through a mesh strainer into a bowl, pressing against the vegetable solids to mash them and push them through.
  • Return strained liquid to the slow cooker and cook on High until reduced by about half, 30 to 45 minutes. Add roasted vegetables, oxtail meat, and parsley. Cook on Low until flavors have blended, 30 minutes to 1 hour.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 15.3 g, Cholesterol 46.8 mg, Fat 11.2 g, Fiber 3.6 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 339.7 mg, Sugar 5.6 g

OXTAIL AND RED WINE STEW RECIPE



Oxtail and Red Wine Stew Recipe image

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.

Provided by Claire Saffitz

Yield 8 servings

Number Of Ingredients 20

3 Tbsp. extra-virgin olive oil
1/2 cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
2 Tbsp. finely chopped chives
2 tsp. thyme leaves
1 medium beet, preferably golden, trimmed, peeled
1 small knob horseradish, peeled
1 Tbsp. red wine vinegar
1/2 tsp. honey
Kosher salt, freshly ground pepper
5 lb. oxtails or beef short ribs, cut into 2" segments, patted dry
Kosher salt, freshly ground pepper
3 Tbsp. extra-virgin olive oil
2 large leeks, white and pale green parts only, halved lengthwise, then sliced crosswise into 1/2" pieces
4 celery stalks, sliced 1/2" thick
2 heads of garlic, halved crosswise
1/4 cup tomato paste
1 (750-ml) bottle red wine
1 bunch thyme, stems tied together with kitchen twine
Parsley leaves, grated Parmesan, and/or sliced jarred pepperoncini (for serving; optional)

Steps:

  • Heat oil in a medium skillet over medium. As soon as oil is shimmering, add panko and cook, stirring often, until golden brown, about 3 minutes. Season with salt and pepper. Remove from heat and mix in chives and thyme. Let cool.
  • Grate beet on the large holes of a box grater into a medium bowl. Grate about 1" of horseradish on the small holes of grater into the same bowl. Add vinegar and honey and season with salt and pepper; mix well. Let sit at room temperature at least 15 minutes before serving.
  • Season oxtails very generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook oxtail in a single layer, turning once, until browned on both sides, 8-10 minutes per batch. As oxtail pieces finish cooking, transfer to a large plate.
  • Reduce heat to medium and cook leeks, celery, and garlic, cut side down, in the same pot, stirring leeks and celery occasionally, until leeks are softened and browned in spots and garlic is golden brown, about 5 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pot, until vegetables are coated and paste is slightly darkened in color, about 3 minutes. Gradually add wine, stirring to release any bits stuck on bottom of pot, then add 6 cups water and thyme. Season generously with salt and pepper and bring to a simmer. Return oxtails to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is fork-tender, 3-31/2 hours.
  • Uncover and remove pot from heat. Transfer oxtails to a cutting board and let cool 15-20 minutes. Pull meat from bones and tear into bite-size pieces; discard fat and cartilage. Add meat and bones back to pot as you go. Let stew cool uncovered (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
  • Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Taste and season with more salt and pepper if needed. Ladle into bowls and serve with Herby Panko, Horseradish-Beet Relish, parsley, Parmesan, and/or pepperoncini as desired.
  • Relish can be made 2 days ahead. Cover and chill. Stew can be made 3 days ahead. Keep chilled.

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