Classic Oxtail Stew
Traditional dish · British
A rich and hearty traditional British oxtail stew, slow-cooked to tender perfection with root vegetables and a deep, savory gravy.
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Ingredients
- Oxtail1.5 kg
- All-purpose flour50 g
- Vegetable oil2 tbsp
- Onions2 large
- Carrots3 large
- Celery stalks3
- Garlic cloves4
- Beef broth1 liter
- Red wine200 ml
- Tomato paste2 tbsp
- Bay leaves2
- Fresh thyme3 sprigs
- Saltto taste
- Black pepperto taste
- Pearl onions150 g
- Fresh parsleyfor garnish
Steps
- 1
Pat the oxtail pieces dry and season generously with salt and pepper. Dredge in flour.
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the oxtail pieces on all sides. Remove and set aside.
- 3
Add chopped onions, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- 4
Add minced garlic and tomato paste, cook for 1 minute until fragrant.
- 5
Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.
- 6
Return the oxtail to the pot. Add beef broth, bay leaves, and thyme sprigs. Ensure the oxtail is mostly submerged. Bring to a simmer.
- 7
Cover the pot, reduce heat to low, and simmer gently for at least 3 hours, or until the oxtail is very tender and falling off the bone. Stir occasionally.
- 8
Add pearl onions during the last 30 minutes of cooking.
- 9
Remove bay leaves and thyme sprigs. Skim off any excess fat from the surface.
- 10
Adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley.
