Hello!
How are you doing today? Wouldn’t you like to head into the weekend with a delightful bowl of oxtail stew dinner?
People that have had oxtail agree without question that is delicious, if you have never cooked it, it can be a little intimidating but well worth it!
Oxtail is the meat derived from the tail of cattle. It is bony, gelatinous, fatty and really interesting to eat! It does take a long time to cook and is suited for braising. Roasting the oxtail in the oven first improves the flavour and renders off some fat.
I have added the flour which acts as thickener at the beginning because I know that by the time the meat is cooked, it will have a nice consistency. Do keep an eye so your stew does not thicken too quickly and burn. If you are gluten free, you can skip the flour and use a corn starch slurry at the end or puree the vegetable before adding the beans. This is a great way to eat beans.
You can use less beans if you plan to eat the stew with rice, pasta or potatoes, for me, this is a complete dish!
Yields 4
Insanely delicious slow-cooked oxtail, braised in red wine and combined with white beans. This dish can stand on its own or may be paired with rice,potatoes or pasta.
30 minPrep Time
3 hrCook Time
3 hr, 30 Total Time
Save RecipeIngredients
- 1.5kg oxtail
- 3 cups cooked white beans.
- 1 can (400g) chopped tomatoes
- 2 large carrots (diced)
- 2 small celery (peeled and diced)
- 1 large onion (diced)
- 4 cloves garlic (fine mince)
- 2 bay leaves
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 litre beef stock (or 1 stock cube and 1 litre hot water)
- 500ml red wine
- ½ teaspoon paprika powder
- 1 teaspoon fresh rosemary (chopped) or ½ teaspoon dry
- 1 teaspoon fresh thyme (chopped) or ½ teaspoon dry
- 1 tablespoon all-purpose flour (optional)
- Vegetable oil, as needed
- 15 leaves parsley (chopped, divided, half in the stew, the other as garnish)
Instructions
- Preheat oven to 200˚C (if you have one)
- Season oxtail with salt and pepper.
- If you have an oven, line a baking tray with aluminium foil and spread the oxtail on the pan. Bake in the oven until browned, about 30 minutes, do not burn it.
- If you do not have an oven, heat up a heavy pan, preferably cast-iron skillet or dark grease proof pan. Add about 2 tablespoons of vegetable oil to completely coat the pan, do not use more since we only want to sear the meat. Start browning the oxtail in the pan in batches, if you crowd the pan, it will cool it down. This browning improves the flavour of the meat in the stew.
- Add oil in a large pot on medium heat, preferably a Dutch oven or an oven safe pot if you want to continue in the oven.
- To the pot, add onions, garlic, carrots, celery and bay leaves. Cook on low leave, stirring occasionally until the vegetables are translucent, about 8 minutes. Please do not burn vegetables, they will introduce a bitter taste to the stew.
- Add flour (if using) to the put and stir for about a minute till it is well incorporated. Add tomatoes, paprika, black pepper, rosemary and thyme.
- Immediately add red wine and beef stock to the pot. Place the pieces of oxtail into the pot. Bring to a boil. Cover and cook on low-medium heat for about 2½-3 hours. To continue with the oven, reduce oven to 165˚C and cook covered for about 3 hours. Or until meat is tender to your taste.
- If cooking stew stovetop, you need to check at intervals to ensure it is not burning, if it seems dry, add water.
- When meat is cooked, set pot stovetop on medium heat, taste and season with salt. Add beans, cover and cook for a further 15 minutes.
- Serve hot as a stand-alone dish or with rice, pasta or potatoes. Enjoy!
Calories
Fat
Carbs
Protein
1 thought on “Oxtail and White Bean Stew”