Slow Cooked Oxtail Stew with Red Wine
Indulge in the rich, comforting flavours of this classic Oxtail Stew, a hearty dish perfect for warming up on a chilly day. This recipe combines tender oxtail, slow cooked to perfection, in a savoury blend of red wine and beef broth with aromatic herbs and vegetables. The result is a deeply flavourful stew that is best enjoyed with a side of mashed potatoes, rice, or crusty bread. Whether you are cooking for a special occasion or simply craving a satisfying meal, this Oxtail Stew will surely delight your taste buds.
Pair with our Paul Clüver Village Pinot Noir.
Servings: 6 pax
Ingredients:
- 1.5kg oxtail, cut into sections
- Salt and freshly ground black pepper
- 2-3 tablespoons olive oil
- 2 large onions, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups (475 ml) red wine (preferably a dry red wine like Pinot Noir)
- 4 cups (950 ml) beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 cups (200 g) mushrooms, sliced
- 1 can diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- Fresh parsley, chopped (for garnish)
Method:
1. Prepare the Oxtail:
- Season the oxtail pieces generously with salt and pepper.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium high heat.
2. Brown the Oxtail:
- Add the oxtail pieces to the pot in batches, browning them on all sides. This should take about 10 minutes per batch.
- Remove the browned oxtail and set aside.
3. Sauté Vegetables:
- In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional minute.
4. Tomato Paste and Deglazing:
- Stir in the tomato paste and cook for about 2 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Let it simmer for about 5 minutes to reduce slightly.
5. Add Broth and Herbs:
- Return the browned oxtail to the pot.
- Pour in the beef broth and add the bay leaves, thyme, rosemary, and oregano.
- Stir to combine.
6. Simmer the Stew:
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 3 hours, or until the oxtail is tender and falling off the bone.
- Stir occasionally.
7. Add Mushrooms and Tomatoes:
- About 30 minutes before the stew is done, add the sliced mushrooms and diced tomatoes. Stir well and continue to simmer.
8. Final Seasoning:
- Once the oxtail is tender, stir in the Worcestershire sauce and balsamic vinegar.
- Taste and adjust the seasoning with salt and pepper if needed.
9. Serve:
- Remove the bay leaves before serving.
- Garnish with freshly chopped parsley.
- Serve the stew hot, accompanied by mashed potatoes, rice, or crusty bread.
Tips:
- For a richer flavour, make the stew a day in advance and let it sit in the refrigerator overnight. Reheat gently before serving.
- This stew pairs wonderfully with a glass of the same red wine used in the cooking.