Oxtail and Red Wine Stew
(from castro15’s recipe box)
Top with sliced pepperoncini, shaved parmesan, parsley leaves or herby panko
Categories: Soup
Ingredients
- 5 lb. oxtails or beef short ribs, cut into 2-inch segments, patted dry
- Kosher salt and black pepper
- 3 tbsp. olive oil
- 2 large leeks, white and pale green parts only, halved lengthwise, then sliced crosswise into 1/2-inch pieces
- 4 celery stalks, sliced 1/2-inch thick
- 2 heads of garlic, halved crosswise
- 1/4 cup tomato paste
- 750-ml bottle red wine
- 1 bunch thyme, stems tied together with kitchen twine
Directions
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Season oxtails very generously all over with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, cook oxtail in a single layer, turning once, until browned on both sides, 8 to 10 minutes per batch. As oxtail pieces finish cooking, transfer to a large plate.
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Reduce heat to medium and cook leeks, celery, and garlic, cut side down, in the same pot, stirring leeks and celery occasionally, until leeks are softened and browned in spots and garlic is golden brown, about 5 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pot, until veggies are coated and paste is slightly darkened in color, about 3 minutes. Gradually add wine, stirring to release any bits stuck on bottom of pot, then add 6 cups water and thyme. Season generously with salt and pepper and bring to a simmer. Return oxtails to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is fork-tender, 3 to 3 1/2 hours.
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Uncover and remove pot from heat. Transfer oxtails to a cutting board and let cool, 15 to 20 minutes. Pull meat from bones and tear into bite-size pieces; discard fat and cartilage. Add meat and bones back to pot as you go. Let stew cool uncovered until no longer steaming. Cover pot and chill stew at least 12 hours.
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Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones and thyme. Taste and season with more salt and pepper if needed. Ladle stew into bowls and top as desired.