Braised Oxtail Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews Beef
Ingredients
- 1 tablespoon vegetable oil 3 pounds beef oxtail 3 medium carrots, diced 2 stalks celery, diced 1 large onion, diced 4 cloves garlic, chopped 2 teaspoons chili powder 1 teaspoon ground black pepper 4 cups beef stock 1 cup dry red wine 3 tablespoons all-purpose flour 3 leaf (blank)s bay leaves 1 cup sliced fresh mushrooms
Nutrition Info
- 681.9 caloriescarbohydrate: 13.7 gcholesterol: 249.7 mgfat: 33.8 gfiber: 2.5 gprotein: 73.6 gsaturatedFat: 13.4 gservingSize: -sodium: 534.1 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Braised Oxtail Stew
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.
Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.
Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.
Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.