Oxtail Stew with Red Wine and Root Vegetables

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Hearty, grass-fed oxtail in a rich, savory red wine base with root vegetables... The perfect antidote to a winter blizzard. Worth the effort; oxtail is special! Garnish with sour cream, if desired.

Prep Time:
35 mins
Cook Time:
5 hrs 20 mins
Total Time:
5 hrs 55 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 ½ pounds beef oxtails, cut into pieces

  • sea salt and ground black pepper to taste

  • 3 tablespoons coconut oil, divided

  • 4 medium carrots, divided

  • 2 ribs celery, chopped

  • 1 medium yellow onion, chopped

  • 2 ½ cups red wine, divided

  • 2 cups beef broth

  • 3 cloves garlic, or more to taste, peeled

  • 2 bay leaves

  • ¼ teaspoon ground thyme, or to taste

  • 2 medium turnips, diced

  • 2 medium parsnips, diced

  • 1 tablespoon minced fresh parsley, or to taste

Directions

  1. Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.

  2. Heat 1 1/2 tablespoons coconut oil in a cast iron skillet over medium-high heat. Sear oxtails, until lightly browned, 3 to 5 minutes per side, then remove from the skillet.

  3. Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.

  4. Pour 1/2 cup red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes. Return oxtails and vegetables back to the skillet. Cover, reduce heat to low, and sweat the mixture until juices have been released, about 20 minutes.

  5. Combine remaining wine, beef broth, garlic, bay leaves, and thyme in a slow cooker. Add oxtail-vegetable mixture and cook on High until meat is fork-tender, 3 to 4 hours.

  6. Preheat the oven to 350 degrees F (175 degrees C).

  7. Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.

  8. Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.

  9. Remove oxtails from the slow cooker. Pull meat away from the bones, shredding meat and discarding any bits of fat and gristle. Pour liquid from the slow cooker through a mesh strainer into a bowl, pressing against the vegetable solids to mash them and push them through.

  10. Return strained liquid to the slow cooker and cook on High until reduced by about half, 30 to 45 minutes. Add roasted vegetables, oxtail meat, and parsley. Cook on Low until flavors have blended, 30 minutes to 1 hour.

Cook's Notes:

Optional additions to try: tomato paste, kidney beans, and cabbage.

Save the bones to make bone broth later if desired. After straining the cooking broth, you can feed any solid bits to your pets.

Nutrition Facts (per serving)

271 Calories
11g Fat
15g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 271
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 35%
Cholesterol 47mg 16%
Sodium 340mg 15%
Total Carbohydrate 15g 6%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 15g
Vitamin C 17mg 84%
Calcium 61mg 5%
Iron 3mg 14%
Potassium 554mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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