There’s a certain magic in a slow-braised oxtail stew that speaks to the soul. This classic dish, with its roots in traditional British cooking, embodies the essence of comfort food. Imagine the tender meat, falling off the bone, enveloped in a rich, aromatic sauce—every bite a testament to the slow-cooking process. It’s the kind of meal that brings warmth on a cold evening, making it an ideal choice for family gatherings. For those wanting to try this at home, our Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe will guide you through every step.
The beauty of slow-braising lies in the way it allows flavours to meld and develop over time. The oxtail, simmered gently in a rich red wine sauce, absorbs all the wonderful aromas and becomes incredibly tender. It’s not just about the meat, though. The vegetables—carrots, celery, leeks, and those delightful small silver onions—play a crucial role, adding layers of sweetness and depth to the dish. Herbs like thyme, bay leaves, and parsley infuse the stew with their fragrant essence, creating a symphony of flavours in this Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe.
This dish isn’t one to be rushed. It requires a bit of patience and a slow hand, but the reward is worth every minute. As the stew simmers away, the kitchen fills with an irresistible aroma, building anticipation for the meal to come. Whether you’re an experienced cook or new to the kitchen, preparing a slow-braised oxtail stew is an experience that offers both a culinary challenge and a deep sense of satisfaction. Here is the Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe:
Slow-Braised Oxtail in Rich Red Wine Sauce with Vegetables and Herbs
Ingredients
- 1.5 kg oxtail, cut into sections
- 2 tbsp plain flour
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 large onions, chopped
- 2 carrots, peeled and sliced
- 2 celery sticks, sliced
- 2 garlic cloves, minced
- 750 ml red wine
- 500 ml beef stock
- 2 bay leaves
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 2 tbsp balsamic vinegar
- 200 g button mushrooms, sliced
- parsley,chopped, for garnish
- 12 small silver onions, peeled
Instructions
Preparation of the Oxtail:
- Season the oxtail pieces with salt and black pepper, then lightly coat them in flour, shaking off any surplus
Browning the Oxtail:
- In a large, heavy-based casserole dish, heat the olive oil over a medium-high flame. Add the oxtail in batches, ensuring not to overcrowd the dish. Brown the pieces on all sides, then remove them from the dish and set aside
Sautéing the Vegetables:
- Inthe same dish, add the carrots, celery, and silver onions. Sauté for about 5minutes until they begin to soften. Add the crushed garlic and tomato purée cooking for an additional 2 minutes.
Building the Sauce:
- Pour in the red wine and bring to a boil, allowing it to reduce by half. Scrape any bits from the bottom of the dish for added flavour. Add the beef stock, bay leaves, and thyme, then return the oxtail to the dish
Cooking:
- Lower the flame to a gentle simmer, cover the dish with a lid, and let it cook slowly for about 3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and check the liquid levels, adding a little more stock if needed.
Final Touches
- Once cooked, remove the bay leaves and thyme sprigs. Adjust the seasoning with more salt and black pepper to taste.
Serving:
- Garnishwith fresh parsley and serve the oxtail with creamy mashed potatoes or crustybread to soak up the sauce
Notes
Tips and Tricks
To achieve a deeper flavour in your oxtail stew, consider adding a splash of balsamic vinegar or a piece of dark chocolate near the end of the cooking process. These additions will enhance the sauce’s richness, giving it an extra layer of complexity. Ensure the oxtail browns properly by not overcrowding the pot during the searing stage. Brown the meat in batches if necessary to achieve a beautiful crust on each piece, which will contribute significantly to the overall flavour. While the stew is simmering, periodically skim off any excess fat that rises to the surface. This will keep the sauce from becoming greasy and will result in a more refined final dish. If you have the time, allow the stew to cool completely once it has finished cooking, then refrigerate it overnight. This resting period allows the flavours to meld and deepen. The next day, simply reheat the stew gently on the stovetop before serving. For a more luxurious texture, consider straining the sauce through a fine-mesh sieve after removing the meat and vegetables. This step will give you a silky smooth sauce, which you can then pour back over the oxtail and vegetables. Lastly, don’t be afraid to adjust the seasoning. Taste the stew throughout the cooking process and add salt and pepper as needed to achieve the perfect balance.Nutrition
Selecting Ingredients
For a dish like oxtail stew, choosing the right ingredients is essential for creating depth and richness. The oxtail itself is the star, so opt for pieces with a good balance of meat and bone. These bones will release a gelatinous goodness during cooking, contributing to a luxurious sauce. Purchase your oxtail from a reputable butcher to ensure quality and freshness.
Beyond the oxtail, vegetables are fundamental in building the stew’s flavour profile. Carrots and celery add a natural sweetness, while leeks bring a subtle, earthy taste. The small silver onions are particularly special, offering a delicate sweetness and maintaining their shape throughout the cooking process. Each vegetable should be fresh and vibrant, as their quality will directly affect the final dish.
Herbs play a vital role in this Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe. A bouquet garni consisting of thyme, bay leaves, and parsley will infuse the stew with a fragrant aroma. If you can, use fresh herbs, as they provide a more robust flavour compared to dried varieties.
The red wine used for both marinating and cooking should be of decent quality, as its flavour will concentrate during the long braising process. Opt for a wine that you would enjoy drinking, as it will elevate the dish. Additionally, good beef stock is necessary to complement the richness of the oxtail and wine, creating a cohesive and harmonious flavour profile.
Serving Suggestions
To fully enjoy your oxtail stew, consider pairing it with complementary sides. Creamy mashed potatoes are a classic choice, their smooth texture providing a perfect counterpoint to the rich and hearty stew. Alternatively, crusty bread can be used to mop up every bit of the delicious sauce, adding a satisfying crunch to each bite.
Buttered seasonal greens, such as tender green beans or sautéed kale, offer a fresh and vibrant contrast, balancing the deep flavours of the dish. Polenta, either creamy or grilled, can also be a delightful accompaniment, absorbing the robust sauce beautifully.
When serving, use shallow bowls to showcase the colourful mix of meat and vegetables in your Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe, and garnish with freshly chopped parsley for a touch of freshness and colour. A glass of the same red wine used in the cooking process can enhance the dining experience, tying together the flavours of the meal.
For a special touch, consider serving the stew with a side of caramelised shallots or roasted garlic cloves, which can add an extra layer of sweetness and depth. These small additions can make your meal feel even more luxurious and indulgent, ensuring your guests leave the table fully satisfied.
Conclusion and Final Thoughts
Creating a slow-braised oxtail stew is a culinary journey that rewards patience and effort with a dish rich in flavour and comfort. The long, gentle braising process transforms the oxtail into a melt-in-the-mouth delight, complemented by a rich red wine sauce and tender vegetables. It’s an opportunity to bring loved ones together around a meal that exudes warmth and tradition. Whether served with creamy mashed potatoes, crusty bread, or buttered greens, each element comes together to offer a satisfying and memorable dining experience in this Slow-braised Oxtail in rich Red Wine Sauce with Vegetables and Herbs Recipe. By following these steps and tips, you’ll not only master a classic dish but also create a new favourite for special occasions and cosy nights in.