How To Make Oxtail Stew
Learn how to make oxtail stew braised in a rich red wine base along with lots of yummy veggies, beans, potatoes and pasta (or the entire kitchen sink).
Prep Time25 mins
Cook Time4 hrs 15 mins
Total Time4 hrs 40 mins
Servings: 6 people
- 6 oxtails trimmed of visible excess fat
- Kirkland Organic No Salt Seasoning
- 1 large onion diced
- 2 celery ribs chopped
- 2 carrots peeled chopped
- 4 garlic cloves smashed
- 1 T tomato paste
- 1 T worcestershire
- 2 c. red wine
- 4 c. beef bone broth
- 1 thyme bunch tied with string
- 2 bay leaves
- 1 whole serrano pepper
- 15 oz. can stewed tomatoes
- 15 oz can Great Northern beans
- 2 potatoes extra large dice
- 1 small bag mixed vegetables frozen
- 1/2 c. small pasta any variety
- Kosher Salt
- Black Pepper
Season each oxtail generously with Kirkland seasoning, salt and pepper. Coat a pot large enough to accommodate all the meat with olive oil and bring to a high heat. Cook in batches, add the oxtails to the pan and brown well.
When the oxtails are nice and brown, remove them from the pan. Add the onions, carrots, celery and garlic and season with salt and pepper approximately 5 to 7 minutes.
Add the tomato paste, Worcestershire, red wine and bring to a boil.
Return the oxtails to the pan and add bone broth. Add the thyme bundle and bay leaves. Cover the pan and braise on low heat for 4 hours.
During the last hour, add the stewed tomatoes. During the last half hour, add the beans and potatoes. During the last 10 minutes, add mixed vegetables and pasta.
Oxtails should be very fork tender when done. Serve with rice and hot water cornbread. Say Grace and enjoy!!