Oxtail Stew

Ingredients

• 1.3 kg oxtails with separated joints
• 6 servings kosher salt and pepper black freshly ground
• 1 tablespoon olive oil extra virgin plus more for roasting the vegetables
• 1 medium onion yellow chopped
• 1 large carrots chopped
• 1 rib celery chopped
• 3 cloves garlic whole
• 1  bay leaf 
• 1 pinch thyme leaves 
• 950 ml veggie broth (chicken or beef)
• 475 ml red wine 
• 2  carrots cut into 1-inch segents, large pieces also cut lengthwise
• 2  parsnips cut into 1-inch segents, large pieces also cut lengthwise
• 2  turnips cut into 1-inch pieces
• 6 servings parsley 

Equipment

• bowl
• frying pan
• paper towels
• oven
• sieve
• roasting pan
• spatula
• dutch oven
• tongs

Directions

1. Brown the oxtails:Pat the oxtails dry with paper towels.
2. Sprinkle all over with salt and pepper.
3. Heat 1 tablespoon of olive oil on medium to medium-high heat in a 6-quart Dutch oven.Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.Simply Recipes / Elise Bauer
4. Simply Recipes / Elise Bauer
5. Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until the onions are translucent.Simply Recipes / Elise Bauer
6. Add the oxtails back to the pan.
7. Add the whole garlic cloves, the stock, and wine.
8. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce the heat to low.Cover and cook for 3 hours, until meat is fork tender.Simply Recipes / Elise Bauer
9. Preheat the oven to 350°F (175°C).About 1 hour before the meat is done, preheat the oven to roast the root vegetables.Roast the root vegetables:Toss carrots, parsnips, and turnips in olive oil in a roasting pan.
10. Sprinkle well with salt and pepper.Roast the vegetables for 1 hour, or until lightly browned and cooked through.Simply Recipes / Elise Bauer
11. Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer.Discard the solids. Return the liquid to the pan and simmer until reduced by half.Simply Recipes / Elise Bauer
12. Add back the oxtails and roasted vegetables:Then add back in the oxtails, and add the roasted vegetables to the pan.
13. Heat on low heat for half an hour for the flavors to meld.
14. Add some chopped parsley before serving.Did you love the recipe? Give us some stars and leave a comment below!Simply Recipes / Elise Bauer
15. Beef Stews
16. Winter
17. Gluten-Free
18. Oxtail
19. Christmas Dinners
20. Nutrition Facts (per serving)727Calories36gFat19gCarbs65gProtein
21. Show Full Nutrition Label×Nutrition Facts
22. Servings: 4to 6Amount per serving
23. Calories727% Daily Value*Total Fat 36g46%Saturated Fat 13g67%Cholesterol 211mg70%Sodium 336mg15%Total Carbohydrate 19g7%Dietary Fiber 4g14%Total Sugars 7gProtein 65gVitamin C 15mg76%Calcium 108mg8%Iron 5mg28%Potassium 1316mg28%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition.
24. Garnishes and optional ingredients are not included.