Normally I’d have a video to go with the post, and I actually recorded the video of making it the first time… However, classes are over for Summer II on campus, and I can’t get into the lab to edit. So I’ve got the materials ready, but I’ll have to wait on posting the video because I can’t make it. Also, I forgot to charge my camera before I started cooking, so I may just re-shoot the whole thing anyway since it kept dying and I don’t know if I got all the stuff I really need.
But I’ve still got a pretty picture and written instructions, and this recipe is too awesome to hold out any longer, so I just have to make this post as-is and will update it later.
Ingredients:
1-2 tbsp. olive oil
Salt
±1.5 lb. oxtail
¼ large white or yellow onion, diced
2 cloves or 1 tsp. garlic, minced
8 oz. baby carrots, or 4-6 large carrots, sliced
1 15 oz. can diced tomatoes, undrained (fire roasted for best flavor)
1 32-oz. box beef broth (check label for gluten)
1 c. dry red wine
Pepper
2 bay leaves
4 sprigs fresh thyme or ½ tsp. dry
4-6 red potatoes, washed & cubed
Worcestershire sauce
2 tbsp. corn starch (tapioca or potato starch would also work)
Directions:
1. Heat olive oil in pot over medium heat until lightly shimmering. Pat oxtail dry and sprinkle with salt. Sear oxtail until brown on all sides, then remove and set aside.
2. Sauté onion in leftover fat in pot until softened. Reduce heat if onion starts to brown. Add garlic and sauté another 1-2 minutes. Add in carrots and tomatoes, and allow temperature to come up and liquids to reduce. Tomatoes should begin to break down.
3. Add oxtail back to pot. Reserve ½ c. of beef broth in separate container, then pour rest of box into the pot with the cup of wine. Season with salt and pepper to taste, plus bay leaves and thyme.
4. Cover and keep on a low simmer 2 ½-3 ½ hours (around 2.5-3 on the stovetop dial out of 10). After 1 hour, stir in potatoes and a few dashes of Worcestershire sauce, then re-cover to finish cooking. Check doneness of meat occasionally by trying to pull meat from bone with a fork. Meat should pull away with a few tugs, but not fall off.
5. With half an hour left of cooking, remove lid. Whisk starch into reserved beef broth until fully distributed (called a slurry). Pour slurry into stew, and continue cooking uncovered until liquid reduces and broth tightens up. Scrape bottom of pot regularly to prevent sticking and burning.
6. Remove bay leaves and serve immediately, or allow to cool and skim additional fat off the top. Pairs well with pasta, rice, polenta, and other starches.
That’s it! Your basic oxtail stew. Many of the recipes I researched called for celery, but the only thing I like celery with when cooked is a classic chicken soup. If you want to use celery in your stew, then cut a few stalks on the bias (diagonal) and sauté with the onions.
So what about how to serve it? Well you could just put it in a bowl, but I usually see it served with polenta on tv. Now I’m too lazy to make polenta squares or to cut out polenta rounds, but I think I can whip up a creamy polenta with no problem.
Ingredients:
1 tbsp. olive oil
½ shallot, finely diced
1 clove or ½ tsp. garlic, minced
2 c. chicken or vegetable broth
½ c. heavy cream
2 tbsp. grated parmesan
2 oz. cream cheese
Salt
Pepper
1 c. polenta/corn grits (they’re the same thing, but use the large or medium grind)
Directions:
1. Heat oil in large saucepan over medium heat, then sauté shallot until softened. Add garlic and sauté another minute.
2. Add broth, cream, parmesan, cream cheese, salt, and pepper, and raise heat to about 8 to bring liquids to simmer and melt cheeses. Once bubbling, gradually whisk in polenta and stir constantly to prevent lumps. Reduce heat to about 3, and continue stirring. As polenta thickens, switch to large spoon or rubber spatula. Remember to scrape the bottom and sides of the pan to prevent burning.
3. Once temperature has reduced, cover and continue to cook about 10 minutes, stirring and scraping pan occasionally. Taste regularly and make adjustments as necessary. Add more broth if too dry, more cream for richness, etc.
4. Remove from heat when creamy and delicious. Serve under oxtail stew in your favorite bowl.
Yay, two recipes in one post! Polenta is a popular side dish for a lot of meals, so feel free to experiment with your flavors to pair better with whatever you’re making for your entrée. And oxtail stew goes well with basically anything starchy, whether it’s rice, crispy French bread, pasta, or mashed potatoes (though you may want to leave the potatoes out of the stew if pairing with more potatoes).
I hope you enjoy making these fantastic dishes. Historically for poor people, they've recently been elevated by foodie restaurateurs. Leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
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