Name: Oxtail Stew
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 3 pounds (1.3 kg) oxtails with separated joints; Kosher salt and freshly ground black pepper; 1 tablespoon extra virgin olive oil, plus more for roasting the vegetables; 1 medium yellow onion, chopped; 1 large carrot, chopped; 1 celery rib, chopped; 3 whole cloves garlic, peel still on; 1 bay leaf; Pinch thyme; 2 (475 ml) cups stock (chickenorbeef); 2 cups (475 ml) red wine; 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise; 2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise; 2 turnips or rutabagas, cut into 1-inch pieces; Parsley

Ingredients

(Servings: 6)

3 pounds (1.3 kg) oxtails with separated joints

Kosher salt and freshly ground black pepper

1 tablespoon extra virgin olive oil, plus more for roasting the vegetables

1 medium yellow onion, chopped

1 large carrot, chopped

1 celery rib, chopped

3 whole cloves garlic, peel still on

1 bay leaf

Pinch thyme

2 (475 ml) cups stock (chickenorbeef)

2 cups (475 ml) red wine

2 carrots, cut into 1-inch segments, large pieces also cut lengthwise

2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise

2 turnips or rutabagas, cut into 1-inch pieces

Parsley

Oxtail Stew

Ingredients

Steps

Nutrition Facts

Comments

Oxtail Stew

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts