Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, oxtail stew. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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 stew dishes are a traditional item in various cuisines. Coda alla vaccinara is a modern Roman cuisine stew made with oxtail.
Oxtail Stew is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Oxtail Stew is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook oxtail stew using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Oxtail Stew:
- Prepare 1 1/2 kg Oxtail
- Take 1 Cake flour
- Prepare 1 Butter
- Take 1 clove Garlic
- Take 1 Carrot
- Get 1/2 Onion
- Make ready 1 stalk Celery
- Make ready 1 tbsp Brown sugar
- Get 1 Bay leaf
- Make ready 1 dash Marjoram
- Make ready 100 ml Marsala wine
- Get 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. My Oxtail Stew is cooked low and slow with carrots, onions, and spices then served over hot, fluffy rice. Okay, I know I've already lost some of you just based on the recipe title.
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.
My Oxtail Stew is cooked low and slow with carrots, onions, and spices then served over hot, fluffy rice. Okay, I know I've already lost some of you just based on the recipe title. Here are eight delicious oxtail recipes for soups, stews, and main courses. Choose from soul food oxtail, Spanish oxtail, and eastern European oxtail recipes. If you have difficulty finding oxtails in.
So that’s going to wrap this up for this special food oxtail stew recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
