Perfect Recipe of Oxtail Beef Stew 1

Oxtail must be of a High Grade Quality

OXTAIL “BUCO” RECIPE

Perfect Recipe of Oxtail Beef Stew This recipe is mostly because I love oxtail and it was raining yesterday. It’ll make you feel warm inside and out on a cold day. It is similar to an Osso Buco, except with red wine instead of white and oxtail instead of veal.

Don’t be afraid to adjust the seasonings as you cook this down. Leave out the chili pepper flakes and horseradish if you like, but they do add a little “pop” to the dish.

OXTAIL BUCO
OXTAIL “BUCO” RECIPE

PREP TIME
45 mins
COOK TIME
4 hours
TOTAL TIME
4 hours 45 mins

The key with this recipe is to cook low and slow. Let the stew barely simmer after the initial boil to allow the collagens to melt and the meat to tenderize beautifully.

Recipe type: Lunch, Dinner, Special Occasion
Cuisine: American, Beef, Meat, Stew, Fall, Winter
Serves: Serve 6-8
INGREDIENTS
2-3 lbs oxtail
2 tbsp olive oil
2 large onions, chopped
¼ cup carrots, diced finely
1 stalk celery, chopped
½ medium red bell pepper, finely chopped
1 tbsp garlic, finely chopped
2 bay leaves
4 sprigs fresh thyme
1 15 oz. can chopped tomatoes
1.5 cups red wine
1.5 cups beef stock
2 tbsp horseradish
1 tbsp red pepper flakes
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
Heat olive oil in a Dutch oven over medium high heat. Brown lightly salted oxtail thoroughly on all sides. Remove from the pot and set aside.


Add the onions, carrots, bell pepper and celery to the olive oil, rendered fat in the Dutch oven and cook 6-8 minutes until onions are soft and translucent. Add the garlic, horseradish, red pepper flakes, bay leaves and fresh thyme and allow to come to temperature, approximately a minute or two.
Add the tomatoes and Worcestershire and allow to simmer for 5 minutes.


Increase heat to high and add back in the browned oxtail. Add in red wine and beef broth and bring to light boil.
Cover the pot and reduce the heat to lowest setting, maintaining a very light simmer for 3-4 hours or until the oxtail is extremely tender. Check every ½ hour or so and add beef broth or water, if needed, to replace lost moisture or to desired consistency. For thicker gravy, remove lid the last hour and allow moisture to evaporate


About an hour before removing from heat, make final seasoning adjustments with salt and pepper.
This dish can accompany rice, risotto, polenta or potatoes. Enjoy, and Cheers, my friends!
Oxtail Beef StewPerfect Recipe of Oxtail Beef Stew


This dish is primarily since I love oxtail and it was raining yesterday. It’ll make you feel warm in and out on a cold day. It is similar to an Osso Buco, other than with red wine instead of white and also oxtail as opposed to veal. Do not hesitate to readjust the seasonings as you cook this down. Leave out the chili pepper flakes and horseradish if you like, yet they do add a little “pop” to the meal.

OXTAIL BUCO
OXTAIL “BUCO” DISH

PREPARATION TIME
45 mins
CHEF TIME
4 hrs
COMPLETE TIME
4 hrs 45 minutes

The secret with this dish is to prepare low and sluggish. Allow the stew hardly simmer after the first boil to enable the collagens to thaw as well as the meat to soften
Recipe kind: Lunch, Supper, Special Event
Cuisine: American, Beef, Meat, Stew, Autumn, Wintertime
Serves: Offer 6-8


ACTIVE INGREDIENTS
2-3 lbs oxtail
2 tablespoon olive oil
2 big onions, cut
1/4 cup carrots, diced carefully
1 stalk celery, cut
1/2 tool red bell pepper, finely sliced
1 tablespoon garlic, finely chopped
2 bay leaves
4 sprigs fresh thyme
1 15 oz. can sliced tomatoes
1.5 cups red wine
1.5 mugs beef supply
2 tbsp horseradish
1 tablespoon red pepper flakes
Salt and fresh ground black pepper, to taste


INSTRUCTIONS
Heat olive oil in a Dutch stove over medium high heat. Brownish lightly salted oxtail thoroughly on all sides. Remove from the pot as well as set aside.


Add the onions, carrots, bell pepper as well as celery to the olive oil, rendered fat in the Dutch oven as well as chef 6-8 mins up until onions are soft and translucent. Include the garlic, horseradish, red pepper flakes, bay leaves and also fresh thyme and permit to find to temperature level, around a min or more.


Include the tomatoes and also Worcestershire as well as permit to simmer for 5 mins.
Rise warm to high and also include back in the browned oxtail. Add in red wine as well as beef broth and bring to light boil.


Cover the pot and reduce the warm to cheapest setting, preserving an extremely light simmer for 3-4 hrs or until the oxtail is exceptionally tender. Check every 1/2 hr or two and add beef broth or water, if needed, to replace lost moisture or to desired uniformity. For thicker sauce, remove lid the last hour and also allow moisture to vaporize
Regarding an hour prior to getting rid of from warmth, make last spices modifications with salt and pepper.
This meal can come with rice, risotto, polenta or potatoes. Delight in, as well as Cheers, my friends!

Perfect Recipe of Oxtail Beef Stew
https://ncmeatproduce.co.uk/product-category/butcher-meats/beef/offal/

N&C Meat Food Produce (ncmeatproduce.co.uk)

Perfect Recipe of Oxtail Beef Stew

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