Oxtail Stew

Total Time:
4 hr 20 min
Prep:
20 min
Cook:
4 hr

Yield:
8 servings

Ingredients
  • 2 cups flour
  • Salt and pepper
  • 6 pounds oxtail, cut into chunks
  • 1/4 cup olive oil
  • 4 cloves garlic sliced then mashed in salt to puree consistency
  • 1 red onion chopped
  • 1 cup red wine
  • 3 cups crushed tomatoes with juice
  • Water, to cover
  • 3 bay leaves
  • 2 pounds carrots peeled and chopped into large chunks
  • 6 pounds potatoes peeled and chopped into large chunks
Directions
  • In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.

  • To the pot, add the garlic and red onion and sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.

  • Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.

  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.


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4.5 4
yes this is the true way to start oxtails bake then first to extract the flavor and oils outside of the bone then proceed with the rest of the preparation this recipe is legit thanks... just checking..<br /> item not reviewed by moderator and published
In the second paragraph, after the garlic and onion, you added "sweat".  I didn't see "sweat" among the ingredients.  Was it an afterthought?  Whose sweat did you use, and how much?  I sweat a lot!  I could probably use a lot of sweat, and cut back on the wine and salt, what do you think?  Thanks! item not reviewed by moderator and published
This stew came out fabulous! It's better when you first make it... as a leftover it didn't have the same gravy texture that makes this dish wonderful item not reviewed by moderator and published
I made this stew for Thanksgiving as a starter. I doubled the recipe, and by the end of the night there was no stew left!!! My family loved it! item not reviewed by moderator and published
In cooking, "sweating" is a light saute, often used with onions. item not reviewed by moderator and published
In cooking, to "sweat" means to saute lightly. item not reviewed by moderator and published
10906 F6

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Recipe courtesy of Robert Irvine