Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, oxtail stew. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Add enough water to just cover the oxtails and bring the mixture to a boil. Fill with enough water to cover. Transfer oxtail to a slow cooker. Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
Oxtail Stew is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Oxtail Stew is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook oxtail stew using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Oxtail Stew:
- Get 1 1/2 kg Oxtail
- Make ready 1 Cake flour
- Make ready 1 Butter
- Take 1 clove Garlic
- Get 1 Carrot
- Get 1/2 Onion
- Get 1 stalk Celery
- Prepare 1 tbsp Brown sugar
- Prepare 1 Bay leaf
- Take 1 dash Marjoram
- Get 100 ml Marsala wine
- Prepare 1 1/2 tbsp Tomato purée
- Prepare 1 Salt
Remove pot from heat and return oxtail to pot. Place a large roasting tray in the oven to preheat. Carefully remove the hot tray from the oven, then add the oxtail. Meanwhile, trim and halve the leeks.
Steps to make Oxtail Stew:
- Soak the oxtail in cold water to remove the blood. Leave it to soak for more than 3 hours. Refresh the water at least once during that time.
- Chop all of the vegetables into small cubes.
- Drain the water from the meat from Step 1 and dry off the moisture. Lightly dust with flour. Heat a frying pan over high heat and add the butter (1 tablespoon). When the butter has melted halfway, add the oxtail and brown both sides.
- Once both sides of the oxtail have browned, transfer to a pot to simmer.
- In the same frying pan, add another tablespoon of butter. Add the vegetables and bay leaf and cook over medium heat. When the onion becomes semi-transparent, create a space in the center and fill it with the brown sugar to make a caramel.
- Once the brown sugar has become bubbly and melts, pour in the marsala wine to make the caramel. Add the tomato purée and marjoram. Pour in 500 ml of water and mix everything together.
- Pour the sauce from Step 6 over the oxtail in the pot from Step 4. The liquid should reach about halfway up to the height of the oxtail. Add more water to adjust.
- Simmer for about 3 hours over low heat. Turn over the oxtail occasionally as it simmers and season with salt. Since it will become even tastier when reheated, turn off the heat to let it cool. Then simmer for another 2-3 hours. The sauce will become very rich and thick when simmered for a total of 6 hours. It will taste even more delicious the following day.
- Taste and season with salt to finish. Be careful when placing it on a dish! The meat is so soft it will fall apart easily. Garnish with a bit of parsley and enjoy with simple bread or boiled potatoes.
- Ready to serve and ENJOY!
Carefully remove the hot tray from the oven, then add the oxtail. Meanwhile, trim and halve the leeks. Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke — about six minutes.
So that is going to wrap this up with this special food oxtail stew recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
