Easy Oxtail Stew Recipe

Instructions

1. Pat the oxtails dry with paper towels. Sprinkle all over with salt and pepper.
2. Heat 1 tablespoon of olive oil on medium to medium-high heat in a 6-quart Dutch oven.
3. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.
4. Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until the onions are translucent.
5. Add the oxtails back to the pan. Add the whole garlic cloves, the stock, and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer.
6. Reduce the heat to low, cover and cook for 3 hours, until meat is fork tender.
7. About 1 hour before the meat is done, preheat the oven to 350°F (175°C).
8. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper.
9. Roast the vegetables for 1 hour, or until lightly browned and cooked through.
10. When the meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove.
11. Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids.
12. Return the liquid to the pan and simmer until reduced by half.
13. Add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld.
14. Add some chopped parsley before serving.