I haven’t done a recipe in ages, so for today’s Food Friday, I decided to share one of my personal favorites: Oxtail Stew. This dish is a love it or hate it kind of food. My daughter and I love it, but hubby not so much. Properly done, an oxtail stew is meaty and tasty! For those who love braised short ribs, you’ll love oxtail stew. P.S. Who in my book world would love this? Definitely Carlo from the At the Shore series. As a seasoned chef, he would totally make a dish like this for Emma, the love of his life. You can enjoy their story in NEVER A BRIDE. Grab your copy today at https://amzn.to/4fzJ3Yu.
Ingredients:
2 cups chopped onions
1 cup chopped carrots
1 tbsp capers
1/2 cup chopped manzanilla olives
32 oz Chicken Broth (The packaged kind)
2 cups dry red wine
10-12 large oxtails
2-3 bay leaves
Directions:
Trim any excess fat from the oxtails. Pat and dry. You may have very small oxtails in the package and I keep them to make beef broth and don’t use them for the stew.
Heat some olive oil in a stockpot. Brown both sides of the oxtails and then remove to a plate. You will need to remove everything but about 2-3 tbsps of the grease from the stockpot, and discard it.
Add the carrots and cook for about five minutes. Then add the onions and cook until they are starting to brown.
Add the capers and olives and cook for about five minutes. Return the oxtails and any juices to the stockpot. Add the chicken broth, bay leaves, and red wine, and bring to a low simmer.
Oxtails are a tough meat, much like short ribs. Summer on low for about 3 to 4 hours, or until tender. Salt and pepper to taste. I usually serve the oxtails over white rice.
It’s a hearty, delicious dish, especially in the winter! I hope you try this out and I hope you’ll enjoy it.
