Ingredients with Measurements:
- 2 lbs oxtail, cut into pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 carrots, peeled and chopped
- 3 parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 cup frozen peas
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Add oxtail pieces and brown on all sides, about 5 minutes.
4. Remove oxtail from pot and set aside.
5. Add onion and garlic to the pot and sauté until softened, about 3 minutes.
6. Add beef broth, red wine, bay leaves, thyme, salt, and black pepper to the pot.
7. Return oxtail to the pot and bring to a boil.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 2-3 hours, or until the oxtail is tender and falling off the bone.
10. Remove the pot from the oven and add the chopped root vegetables.
11. Return the pot to the oven and bake for an additional 30-45 minutes, or until the vegetables are tender.
12. Remove the pot from the oven and stir in the frozen peas.
13. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 30g
- Protein: 35g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Root vegetables can be substituted with any vegetables of your choice.
Variations:
- Add mushrooms or bell peppers for extra flavor.
- Use different herbs and spices to change the flavor profile.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the oxtail well before braising to develop a rich flavor.
- Use a Dutch oven or heavy pot with a tight-fitting lid to ensure even cooking.
- Cut the vegetables into similar-sized pieces for even cooking.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Garnish with chopped fresh parsley or chives.
Pairings:
- Serve with crusty bread or over mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts or green beans.
Troubleshooting advice:
- If the stew is too thin, remove the lid and simmer on the stove over medium heat until the liquid has reduced to your desired consistency.
- If the stew is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the oxtail until it is tender and falling off the bone to ensure it is safe to eat.
Food history:
- Braised oxtail stew is a traditional dish in many cultures, including British and Jamaican cuisine.
Flavor profiles:
- This stew has a rich and savory flavor with a hint of sweetness from the root vegetables.
Serving suggestions:
- Serve hot and enjoy as a hearty and comforting meal.
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