Skip to main content New<> this month
Get the Allrecipes magazine

California Oxtail Stew

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"This is a simple oxtail stew I've made every year for my daughter's birthday since she was four (she's 26 now). I never really found a recipe for it - so I made it up myself. It's rich with a little red wine and pearl barley."
Added to shopping list. Go to shopping list.

Ingredients

2 h 50 m servings 439
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Heat olive oil in a Dutch oven. Add oxtails and cook until browned, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer oxtails to a plate. Pour red wine into the Dutch oven; scrape any browned bits off the bottom with a wooden spoon.
  2. Return oxtails to the Dutch oven and add vegetable broth. Bring to a boil. Simmer until flavors combine, about 90 minutes. Add 1 cup water, if needed, to keep the oxtails covered.
  3. Add beef broth, barley, garlic, bay leaves, hot sauce, salt, and pepper. Simmer until barley softens, about 30 minutes. Add carrots, shallots, and celery. Continue simmering until oxtails and carrots are tender, about 30 minutes more.

Nutrition Facts


Per Serving: 439 calories; 20.8 20.6 39.4 125 1150 Full nutrition

Similar recipes

Reviews

Read all reviews 0