Oxtail Stew
Oxtail Stew

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, oxtail stew. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Oxtail Stew is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Oxtail Stew is something that I have loved my whole life.

Parker Feierbach If you've never had oxtail stew, you're in for a treat. It's rich, SUPER flavorful, with fall-off-the-bone-tender meat and creamy butter beans. Fill with enough water to cover everything. Favorite Winter Gluten-Free Oxtail Deliciously rich oxtail stew recipe, with oxtails braised in red wine and stock, with onions, parsnips, and carrots.

To begin with this recipe, we have to prepare a few ingredients. You can cook oxtail stew using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Oxtail Stew:
  1. Take 1 1/2 kg oxtail, cut into chunks
  2. Get 1/4 cup olive oil
  3. Get 4 cloves garlic
  4. Get 1 white onion, chopped
  5. Prepare 1 red onion, chopped
  6. Make ready 1 cup yellow and red bell pepper, chopped
  7. Make ready 1 cup spring onions, chopped
  8. Get 1 cup white wine
  9. Get 1 cup chopped tomatoes
  10. Prepare 3 bay leaves
  11. Take 4 small carrots peeled or 2 of big ones, chopped into large chunks
  12. Take Water, to cover
  13. Take 3 cups watercress
  14. Make ready Salt and pepper

The tomatoes should remain intact and not burst. Ladle the stew over cooked rice in serving bowls. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. Uncover and remove pot from heat.

Steps to make Oxtail Stew:
  1. In a bowl season well the oxtail with salt and pepper.
  2. Prepare all the ingredients.
  3. In a large iron pot 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.
  4. When all of the meat is browned, add the bay leaves.
  5. Add the onions. Add the garlic and cook for a few minutes until they are translucent.
  6. Add the peppers and cook for more 2 minutes.
  7. Add the white wine.
  8. Add the carrots, the tomatoes and the spring onion.
  9. Add enough hot water to cover the meat, bring to a simmer and simmer over medium heat for 2 ½ to 3 hours, until meat is fork tender.
  10. Add the watercress and serve.
  11. Serve with polenta.

It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. Uncover and remove pot from heat. Pull meat from bones and tear into bite-size pieces; discard fat, cartilage, and bones. Season oxtail well on all sides with salt and pepper. In a dutch oven (or large pot), drizzle olive oil all over the bottom and brown all sides of each ox tail.

So that’s going to wrap it up with this exceptional food oxtail stew recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!