Braised Oxtail Stew
Ingredients
- 1 tablespoon vegetable oil
- 3 pounds beef oxtail
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 4 cloves garlic, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground black pepper
- 4 cups beef stock
- 1 cup dry red wine
- 3 tablespoons all-purpose flour
- 3 bay leaves
- 1 cup sliced fresh mushrooms
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Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.
- Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.
Source
Original recipe: View Original