Oxtail stew
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Tastes of childhood for me include eating Heinz oxtail soup from a can. At my house, we ate that more than tomato soup.
As the weather cools into autumn, hearty dishes become more frequently requested and craved. Braised dishes and pot roasts become a regular part of the daily menu.
Oxtail stew is definitely in the realm of comfort food, and this Spanish-inspired version doesn’t disappoint. The bold flavours of red wine and sherry complement the richness of the oxtail, bring together all the ingredients into a stew that is both decadent and comforting.
This dish can be served with crusty bread, or over mashed potatoes - or polenta, which is my preferred choice of accompaniment.
Oxtail stew
Oxtail stew
Servings: 6
Ingredients
2lb oxtail
2 tbs oil
2 medium onions, finely diced
3 carrots, finely diced
4 celery stalks, finely diced
3 medium tomatoes, diced
2 tsp salt
1 tsp pepper
4 cloves of garlic, finely minced
1 tbs tomato paste
1 bottle dry red wine - preferably Spanish
1/2 cup dry sherry
1 cup beef stock
Instructions
Preheat oven to 300°F (150°C).
Place a Dutch oven with a tightly fitting lid on the stove and heat to medium high.
Heat the oil and place the oxtail in a single layer to brown on all sides.
Once the oxtail is browned - it won’t be cooked at this point - remove and set aside.
Add the onions, celery and carrots to the Dutch oven. Sauté for 5 minutes until the vegetables soften.
Add the tomatoes, tomato paste and garlic, and cook over medium heat until combined and the tomatoes begin to soften.
Add the salt and pepper, and stir to combine.
Turn the heat to high, and add the beef stock, wine and sherry, stirring until liquid comes to a boil.
Return the oxtail to the pot, making sure the meat is submerged in the liquid.
Put the lid on the pot and place it in the oven for 2.5 hours.
Check the dish half way through cooking to ensure there is still enough liquid. If the pot is becoming too dry, add 1/2 cup of beef stock, stir and return to the oven.
Serve with side or vegetables of your choice.
