Braised Oxtail Stew
Description
A rich, red wine-based broth with tender braised oxtail and vegetables ensures this hearty stew will get plenty of compliments from family and friends.
Ingredients
•
1 tablespoon vegetable oil
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3 pounds beef oxtail
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3 medium carrots, diced
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2 stalks celery, diced
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1 large onion, diced
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4 cloves garlic, chopped
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2 teaspoons chili powder
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1 teaspoon ground black pepper
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4 cups beef stock
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1 cup dry red wine
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3 tablespoons all-purpose flour
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3 bay leaves
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1 cup sliced fresh mushrooms
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.
3
Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.
4
Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.
5
Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.