Jessica’s Favourite Unctuous Oxtail Stew

May 08, 2023May 8, 20230 2
Jessica's Favourite Unctuous Oxtail Stew – A Hearty and Comforting Meal for All Seasons
in Stew

Prep

30 min

Cook

3-4 hours

Ready In

4-5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs oxtails , pieces rolled in plain flour
2 tablespoons olive oil
1 large onion
3 carrots
3 parsnips
2 large leeks
half a celeriac
1 lb chopped tomato ( tinned )
1 teaspoon paprika
2 tablespoons tomato puree
1/2 liter red wine
2 vegetable bouillon cubes
1 liter water
6 crushed whole garlic cloves
3/4 lb smoked bacon , chopped ( or lardons )
1 tablespoon cracked black pepper
1 tablespoon fresh thyme leaves , picked

Nutrision Information

Servings Per Recipe
6-8
Calories
581
Sugar
13g
Fat
39g
Oxtail stew is a classic dish that has been popular for centuries, especially in colder regions where meat-based stews are a staple. This version of the dish, created by Jessica, is a favourite among her family and friends, thanks to its rich flavour and unctuous texture. Oxtail is a tough, bony, and fatty cut of beef that requires a long, slow cooking process to break down its tough fibres and release its flavour. When cooked properly, oxtail becomes meltingly tender and adds a deep meaty flavour to stews, soups, and other dishes. This stew is perfect for meals throughout the year, from warming winter dinners to summer barbecues. It goes well with mashed potatoes, crusty bread, or rice, making it a versatile and satisfying dish.

Instructions

1.Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
2.Add the oxtail pieces and brown them until they are crispy and golden brown on all sides.
3.Remove the oxtail from the pan and set it aside on a plate.
4.Add the onion, carrot, parsnip, leek, and celeriac to the pot and cook until they are tender and lightly browned, stirring occasionally to prevent sticking.
5.Add the tinned tomatoes, paprika, tomato puree, red wine, vegetable bouillon cubes, and water to the pot and stir to combine.
6.Add the garlic, bacon, black pepper, and thyme to the pot and stir to distribute evenly.
7.Bring the stew to a simmer, then reduce the heat to low and cover the pot.
8.Cook the stew for 3-4 hours, stirring occasionally and adding water as needed to keep the stew from becoming too thick.
9.When the oxtail is tender and falls off the bone, the stew is done.
10.Serve with mashed potatoes, crusty bread, or rice and enjoy!

PROS

This stew is hearty, filling, and comforting, perfect for cold winter nights.

It is packed with flavour, thanks to the smoked bacon, garlic, and thyme.

Oxtail is a cut of beef that is often overlooked, but it is full of flavour and much cheaper than other cuts.

CONS

Oxtail takes a long time to cook, so this stew requires some patience and planning.

Because of the high fat content of the bacon and oxtail, this stew is not particularly healthy and should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While high in fat and calories, this stew is also a good source of protein and iron.
Iron is essential for healthy red blood cells and a strong immune system, while protein is important for building and repairing muscle tissue.
Oxtail is also a good source of gelatin, which is great for joint health and skin health. The vegetables in the stew provide a range of vitamins and minerals, including vitamin A, vitamin C, and potassium.

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