OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES
Hearty, grass-fed oxtail in a rich, savory red wine base with root vegetables... The perfect antidote to a winter blizzard. Worth the effort; oxtail is special! Garnish with sour cream, if desired.
Provided by METG
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h55m
Yield 8
Number Of Ingredients 14
Steps:
- Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.
- Heat 1 1/2 tablespoons coconut oil in a cast iron skillet over medium-high heat. Sear oxtails, until lightly browned, 3 to 5 minutes per side, then remove from the skillet.
- Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.
- Pour 1/2 cup red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes. Return oxtails and vegetables back to the skillet. Cover, reduce heat to low, and sweat the mixture until juices have been released, about 20 minutes.
- Combine remaining wine, beef broth, garlic, bay leaves, and thyme in a slow cooker. Add oxtail-vegetable mixture and cook on High until meat is fork-tender, 3 to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.
- Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.
- Remove oxtails from the slow cooker. Pull meat away from the bones, shredding meat and discarding any bits of fat and gristle. Pour liquid from the slow cooker through a mesh strainer into a bowl, pressing against the vegetable solids to mash them and push them through.
- Return strained liquid to the slow cooker and cook on High until reduced by about half, 30 to 45 minutes. Add roasted vegetables, oxtail meat, and parsley. Cook on Low until flavors have blended, 30 minutes to 1 hour.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 15.3 g, Cholesterol 46.8 mg, Fat 11.2 g, Fiber 3.6 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 339.7 mg, Sugar 5.6 g
OXTAIL STEW
Steps:
- Trim any excess fat from the oxtail pieces. Combine the oxtail with the brandy and lime juice in a large bowl and marinate for at least 2 hours and up to overnight in the refrigerator.
- Preheat the oven to 350 degrees F. Remove the oxtail from the marinade, rub all over with the oil and season with salt and pepper. In a large heavy-bottomed pan, cook the oxtail in the oven, uncovered, until brown, about 30 minutes. Add the red wine and cook uncovered for 15 minutes more.
- Combine the beef broth, tomato paste, garlic powder, herbes de Provence, Italian seasoning, paprika, lemon pepper, cumin, garlic pepper, nutmeg and sage in a bowl. Add to the oxtail and mix well. Cover and cook until the meat is almost tender, about 1 hour 30 minutes. Add the celery, carrots and potatoes and cook until the meat is fully tender and the vegetables are done, 15 to 20 minutes. Remove from the oven and skim any excess fat from the top using a flat wide-bottomed spoon.
- Combine the cornstarch with 1 cup cold water in a small bowl, stirring until the cornstarch is fully dissolved. Stir the cornstarch into the stew and cook until thickened, 15 to 20 minutes. Season with salt and pepper to taste. Ladle into bowls and serve.
WINE-BRAISED OXTAIL
Don't be scared off by oxtail just because you may never have cooked it before. It's as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered in wine with carrots and celeriac. Feel free to substitute other vegetables for those roots. For example: mushrooms, celery stalks, turnips, rutabaga, winter squash chunks, and sweet potatoes would all be happy additions to the pot. Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Like all braises, it can be made at least four days ahead, and gets better as it sits.
Provided by Melissa Clark
Categories dinner, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
- Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
- Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
- Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
- Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.
Nutrition Facts : @context http, Calories 1210, UnsaturatedFat 37 grams, Carbohydrate 34 grams, Fat 75 grams, Fiber 7 grams, Protein 76 grams, SaturatedFat 29 grams, Sodium 1276 milligrams, Sugar 10 grams
RED-WINE-BRAISED OXTAILS
Steps:
- Preheat oven to 325°F.
- In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
- Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
- Serve oxtails and sauce with celery root puree or mashed potatoes.
BRAISED OXTAILS IN RED WINE SAUCE
This is a perfect dish on a cold winter day. It takes time and a little bit of effort but is well worth it. The oxtails are so tender and the red wine gives this dish a wonderful flavor.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 4h30m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
- Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
- Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
- Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.
Nutrition Facts : Calories 891.1 calories, Carbohydrate 36.4 g, Cholesterol 228.4 mg, Fat 33.9 g, Fiber 2.7 g, Protein 64.6 g, SaturatedFat 15.8 g, Sodium 1132.4 mg, Sugar 5.6 g
More about "oxtail stew with red wine and root vegetables recipes"
OXTAIL AND RED WINE STEW RECIPE - BON APPéTIT
From bonappetit.com
4.2/5 (15)Estimated Reading Time 3 minsServings 8
- Heat oil in a medium skillet over medium. As soon as oil is shimmering, add panko and cook, stirring often, until golden brown, about 3 minutes. Season with salt and pepper. Remove from heat and mix in chives and thyme. Let cool.
- Grate beet on the large holes of a box grater into a medium bowl. Grate about 1” of horseradish on the small holes of grater into the same bowl. Add vinegar and honey and season with salt and pepper; mix well. Let sit at room temperature at least 15 minutes before serving.
- Season oxtails very generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook oxtail in a single layer, turning once, until browned on both sides, 8–10 minutes per batch. As oxtail pieces finish cooking, transfer to a large plate.
OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES
From epicurious.com
3.3/5 (34)Servings 8
OXTAIL STEW IN RED WINE WITH ROASTED POTATOES RECIPE
From thespruceeats.com
4.4/5 (23)Total Time 4 hrsCategory Dinner, Entree, LunchCalories 676 per serving
OXTAIL STEW WITH RED WINE RECIPE - FOOD NEWS
From foodnewsnews.com
OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES – ROB'S MENAGERIE
From escamil.com
BRAISED OXTAIL WITH ROOT VEGETABLES - BRAVO TV
From bravotv.com
OXTAIL AND BARLEY STEW | SPORTSGLUTTON
From sports-glutton.com
OXTAIL AND ROOT VEGETABLE STEW | RECIPES | WW USA
From weightwatchers.com
OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES RECIPE
From cookthismeal.com
[RECIPE] RED WINE BRAISED OXTAIL STEW WITH TOMATOES AND OKRA
From foodnewsnews.com
OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES - COLUMBINE …
From columbinekitchen.com
AUTUMN OXTAIL STEW RECIPE - DAVE BERAN | FOOD & WINE
From foodandwine.com
OXTAIL AND ROOT VEGETABLE STEW - FOOD24
From food24.com
BEST RED WINE FOR OXTAIL STEW | VISIT A WINERY
From domvino.fr
OXTAIL STEW WITH RED WINE AND PORT | RECIPE | OXTAIL STEW, STEW …
From pinterest.com
OXTAIL STEW BRAISED WITH BEANS AND RED WINE - GREEDY …
From greedygourmet.com
CHINESE BRAISED OXTAILS WITH ROOT VEGETABLES RECIPE
From cookeatshare.com
OXTAIL RECIPE WITH RED WINE - THERESCIPES.INFO
From therecipes.info
OXTAIL STEW WITH RED WINE AND PORT - FOOD TO LOVE
From foodtolove.co.nz
CROCK POT OXTAIL STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES - RECIPES
From recipesneat.com
RED WINE AND OXTAIL RECIPES (25) - SUPERCOOK
From supercook.com
OXTAIL STEW WITH RED WINE - INTERCARE HEALTH HUB
From healthhub.intercare.co.za
OXTAIL WITH RED WINE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
OXTAIL IN RED WINE - LET IT BE FOOD
From letitbefood.com
OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES - GLUTEN FREE …
From fooddiez.com
OXTAIL STEW WITH RED SAUCE - I HEART RECIPES
From iheartrecipes.com
OXTAIL STEW RECIPE - BBC FOOD
From bbc.co.uk
OXTAIL AND RED WINE | VISIT A WINERY
From domvino.fr
BRAISED OXTAIL STEW, RED WINE, POTATOES, ROOT VEGETABLES …
From pinterest.co.uk
OXTAIL SOUP RECIPE (GERMAN STYLE) - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
BRAISED OXTAIL STEW, RED WINE, POTATOES, ROOT VEGETABLES …
From pinterest.com
ANAKA MEDIA OXTAIL STEW RECIPE
From anakamedicare.com
OXTAIL RED WINE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPES/OXTAIL-SOUP-WITH-RED-WINE-AND-ROOT-VEGETABLES …
From github.com
OXTAIL STEW | SO DELICIOUS
From sodelicious.recipes
RECIPES FROM RIOJA: OXTAIL STEW - BODEGAS MONTECILLO
From bodegasmontecillo.com
OXTAIL STEW IN RED WINE RECIPE - FOODREFERENCE.COM
From foodreference.com
STEWED OXTAIL IN RED WINE - CHRISTINE'S RECIPES
From en.christinesrecipes.com
RICH OXTAIL STEW RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
You'll also love