I’ve been making oxtail stew for at least 25 years. In those days, oxtails (which do not come from an ox) were not popular in most American diets, but nowadays with the snout to tail movement in full swing, eating them is much more acceptable. Oxtails are not super meaty, but they are so rich in protein and flavor that you don’t need to eat a lot to feel a deep satisfaction. While I wouldn’t ordinarily eat meaty stews in the summertime, when the temperature drops and the wind chill rises, I start dreaming about my first batch of oxtail stew for the season. The recipe below is not the oxtail stew that I have been accustomed to making. I happened to be looking online today to see if oxtails could be a Kosher cut of meat and came across this recipe. It looked so simple and good that I decided to try it and share it with you. Perhaps later on in the winter, I will share my traditional recipe.
When buying oxtails, you will have graduated size pieces, with some larger and others very small. They all add flavor and protein richness to the dish, but you will need enough of the larger pieces for serving. Just be sure to have plenty of good bread on hand to soak up all that rich, umami-filled sauce. Serve a crisp salad and you are done! Well maybe a lovely baked apple or apple tart to finish things off. This dish is at its best when made one day ahead.
Oxtail Stew adapted from Dianne Rossen Worthington
Yield: 6-8 servings
2 Tablespoons EVOO
4 pounds of oxtails (there is a LOT of bone so this is not too much)
Kosher salt and cracked black pepper to taste
1 large onion, peeled and sliced
4 medium carrots, peeled and sliced in 1/4 inch thick rounds
5 large garlic cloves, peeled and minced
3 cups good quality beef broth
1 cup red wine (a Zin or Cabernet or Cabernet Franc)
1(14.5 ounce) can diced tomatoes with its juice (I like fire roasted but any good brand is fine)
2 bay leaves, dried or fresh
1 generous teaspoon dried thyme, crumbled
1 cup pitted, chopped Kalamata olives
2 Tablespoons red wine vinegar
2-4 Tablespoons finely chopped fresh, flat-leaf parsley
- In a heavy Dutch Oven 7-9 quarts) heat the EVoo over medium high heat. Season the oxtail pieces generously with Kosher salt and cracked black pepper. Brown the meat in batches, making sure to not crowd the pan. You are not sauteeing the meat, so in order to get a good brown, do NOT move the meat around. The meat should also be dry when it goes in the pan. Turn your kitchen fan on or your smoke detectors off! The burned brown bits forming at the bottom of the pan are not really burned and they will add lots of flavor to the stew. As you brown each batch, remove the pieces of oxtail to a platter on the side. When finished, cover lightly with foil to keep warm.
- Add the sliced onions and carrots and saute them until they begin to soften and the onions become translucent. Add a little salt and pepper as you do each layer. Now add the garlic and saute for another minute.
- Add the tomatoes, bay leaf, thyme, oxtails, wine and broth. If y ou are using a 7 quart Dutch oven as I did, it will fit but be very full. Bring to a full boil, then cover the pot, turn the heat down to simmer for 1.5 hours. After that, uncover the pot, adjust your heat if necessary and cook for 1.5 hours more, uncovered. If any scum comes to the top, you can skim it offor just leave it for when you are skimming the fat later.
- When the oxtails are tender, add the Kalamata olives and the vinegar and cook for another minute uncovered. Turn off the heat and cover tightly. In order to skim the fat the most easily, you can refrigerate this overnight or if you are like me and the temperature permits, I just put it on my terrace overnight!
- When ready to serve, skim the fat which rose to the top and solidified. Then gently rehat until simmering. You can do this in a 325 degree F oven for about 30-40 minutes. Serve with crusty bread or over noodles or rice and garnish with parsley.