The Recipes

Oxtail Stew

I've never made oxtails before, so this was an adventure.  What are they exactly, you ask?  Traditionally, they literally were pieces of tail from oxen, but today they are pieces of the tail from cows.  They are relatively cheap, but quite delicious when cooked for a LOOOONG time.

Oxtail Stew


- 1 lb. oxtails
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 T. tomato paste
- 1 c. red wine
- pinch red pepper
- 1/2 c. dry red wine
- 1 14.5-oz can tomato sauce
- 4 c. beef broth
- 1 bundle thyme
- 1/2 c. rice per serving
- 1/2 orange, zested
- handful flat-leaf parsley, chopped
- 2-3 T. flour
- salt
- pepper
- olive oil

In a large dutch oven, heat a light layer of olive oil.  Season the oxtails with salt and pepper and dredge in flour.  Shake off any excess flour.  Add the oxtails and sear on each side, approximately 3-4 minutes per side.  Remove the oxtails and set aside.

Add the onion, carrots and celery to the pot.  Season with salt and soften for 7-8 minutes.  Add the garlic and crushed red pepper.  Deglaze the pot with the  Stir, and add in the tomato paste.  Toss in the thyme bundle and add the tomato sauce.  Season with salt and pepper, then add in the stock.  Let it simmer for AT LEAST three and a half hours, if not longer.

Towards the end of your cooking time, cook the rice and plate.  Top with ladles of the stew and a few oxtails.  Chop the parsley and zest together and top the stew.  Slow-cooked meals like this one have great depth of flavor but need a little freshness to waken them up.