Seweryn Dominsky
Delicious Ox-Tail Stew: A Hearty and Flavorful Dish
Ox-Tail Stew is a delightful and rich dish made from the tender and flavorful meat of oxtails. This stew is cooked slowly to perfection, allowing the meat to become incredibly tender and the flavors to meld beautifully. The robust taste of the oxtails is complemented by a medley of vegetables and aromatic herbs, making it a true comfort food that’s perfect for cold days.
Ingredients:
– 2 lbs oxtail, cut into sections
– 2 tbsp vegetable oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 large potato, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups beef broth
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oil: Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
2. Brown the oxtail: Add the oxtail pieces to the pot and brown them on all sides. This should take about 8-10 minutes. Remove the oxtail from the pot and set aside.
3. Cook vegetables: In the same pot, add the chopped onion and cook until it becomes translucent. Then add the garlic, carrots, and celery, cooking for an additional 5 minutes.
4. Add remaining ingredients: Return the browned oxtail to the pot. Add the diced tomatoes, beef broth, bay leaves, dried thyme, smoked paprika, salt, and pepper. Stir well to combine.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2-3 hours, or until the oxtail is tender and the meat is falling off the bone.
6. Add potato: About 30 minutes before the stew is done, add the diced potato to the pot. Continue cooking until the potato is tender.
7. Serve: Remove the bay leaves from the stew. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Enjoy your hearty and flavorful Ox-Tail Stew with crusty bread or over a bed of mashed potatoes for a truly satisfying meal!
