Oxtail Stew With Red Wine And Root Vegetables Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

OXTAIL AND RED WINE STEW RECIPE



Oxtail and Red Wine Stew Recipe image

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.

Provided by Claire Saffitz

Yield 8 servings

Number Of Ingredients 20

3 Tbsp. extra-virgin olive oil
1/2 cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
2 Tbsp. finely chopped chives
2 tsp. thyme leaves
1 medium beet, preferably golden, trimmed, peeled
1 small knob horseradish, peeled
1 Tbsp. red wine vinegar
1/2 tsp. honey
Kosher salt, freshly ground pepper
5 lb. oxtails or beef short ribs, cut into 2" segments, patted dry
Kosher salt, freshly ground pepper
3 Tbsp. extra-virgin olive oil
2 large leeks, white and pale green parts only, halved lengthwise, then sliced crosswise into 1/2" pieces
4 celery stalks, sliced 1/2" thick
2 heads of garlic, halved crosswise
1/4 cup tomato paste
1 (750-ml) bottle red wine
1 bunch thyme, stems tied together with kitchen twine
Parsley leaves, grated Parmesan, and/or sliced jarred pepperoncini (for serving; optional)

Steps:

  • Heat oil in a medium skillet over medium. As soon as oil is shimmering, add panko and cook, stirring often, until golden brown, about 3 minutes. Season with salt and pepper. Remove from heat and mix in chives and thyme. Let cool.
  • Grate beet on the large holes of a box grater into a medium bowl. Grate about 1" of horseradish on the small holes of grater into the same bowl. Add vinegar and honey and season with salt and pepper; mix well. Let sit at room temperature at least 15 minutes before serving.
  • Season oxtails very generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook oxtail in a single layer, turning once, until browned on both sides, 8-10 minutes per batch. As oxtail pieces finish cooking, transfer to a large plate.
  • 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 vegetables 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, 3-31/2 hours.
  • Uncover and remove pot from heat. Transfer oxtails to a cutting board and let cool 15-20 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 (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
  • 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, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Taste and season with more salt and pepper if needed. Ladle into bowls and serve with Herby Panko, Horseradish-Beet Relish, parsley, Parmesan, and/or pepperoncini as desired.
  • Relish can be made 2 days ahead. Cover and chill. Stew can be made 3 days ahead. Keep chilled.

OXTAIL STEW



Oxtail Stew image

Provided by Food Network

Categories     main-dish

Time 5h15m

Yield 6 servings

Number Of Ingredients 21

3 to 4 pounds oxtail pieces
1/2 cup brandy
Juice of 3 limes
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 to 3 cups red wine
2 to 3 cups beef broth
3 tablespoons tomato paste
1 1/2 tablespoons garlic powder
1 tablespoon herbes de Provence
1 tablespoon Italian seasoning
1 tablespoon paprika
1 1/2 teaspoons lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic pepper seasoning
1/2 teaspoon ground nutmeg
1/2 teaspoon dried sage
4 ribs celery, cut in 1-inch pieces
3 large carrots, cut in 1 1/2-inch pieces
3 large russet potatoes, peeled and cut in 1 1/2-inch pieces
1 tablespoon cornstarch

Steps:

  • Trim any excess fat from the oxtail pieces. Combine the oxtail with the brandy and lime juice in a large bowl and marinate for at least 2 hours and up to overnight in the refrigerator.
  • Preheat the oven to 350 degrees F. Remove the oxtail from the marinade, rub all over with the oil and season with salt and pepper. In a large heavy-bottomed pan, cook the oxtail in the oven, uncovered, until brown, about 30 minutes. Add the red wine and cook uncovered for 15 minutes more.
  • Combine the beef broth, tomato paste, garlic powder, herbes de Provence, Italian seasoning, paprika, lemon pepper, cumin, garlic pepper, nutmeg and sage in a bowl. Add to the oxtail and mix well. Cover and cook until the meat is almost tender, about 1 hour 30 minutes. Add the celery, carrots and potatoes and cook until the meat is fully tender and the vegetables are done, 15 to 20 minutes. Remove from the oven and skim any excess fat from the top using a flat wide-bottomed spoon.
  • Combine the cornstarch with 1 cup cold water in a small bowl, stirring until the cornstarch is fully dissolved. Stir the cornstarch into the stew and cook until thickened, 15 to 20 minutes. Season with salt and pepper to taste. Ladle into bowls and serve.

OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES



Oxtail Stew with Red Wine and Root Vegetables image

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.

Provided by METG

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h55m

Yield 8

Number Of Ingredients 14

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 leaf (blank)s 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

Steps:

  • Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.
  • 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.
  • Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.
  • 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.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.
  • Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.
  • 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.
  • 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.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 15.3 g, Cholesterol 46.8 mg, Fat 11.2 g, Fiber 3.6 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 339.7 mg, Sugar 5.6 g

OXTAIL STEW IN RED WINE RECIPE



Oxtail Stew in Red Wine Recipe image

This recipe for oxtail stew in red wine is delicious served with thickened pan juices and roasted potatoes or mashed potatoes.

Provided by Barbara Rolek

Categories     Dinner     Entree     Lunch

Time 4h

Yield 6

Number Of Ingredients 14

2 3/4 pounds oxtails
Salt and pepper (to taste)
1/4 cup olive oil
2 cups chopped onion
1 1/2 cups chopped leeks (white and light green parts)
1 teaspoon minced garlic
1/2 cup diced plum tomatoes
1 tablespoon sherry vinegar (or to taste)
1 tablespoon honey
2 cups dry red wine
3 cups beef broth
4 fresh parsley sprigs
4 fresh thyme sprigs
1 bay leaf

Steps:

  • Generously season oxtails with salt and pepper. In a large Dutch oven or casserole, heat oil on high heat until it shimmers. Add oxtails in a single layer to hot oil, working in batches if necessary, and sear the oxtails until browned on all sides, about 10 minutes. Remove oxtails with tongs to a plate (leaving the oil behind). Cover oxtails loosely and set aside.
  • Return Dutch oven to high heat until oil shimmers. Add onion, leeks, and garlic and saute, stirring occasionally, until golden brown, about 15 minutes. Add tomatoes and cook until it deepens in color and smells sweet about 2 minutes.
  • Add sherry vinegar and honey. Stir until honey is dissolved. Return oxtails and any juices to the Dutch oven, stirring gently with a wooden spoon. Add red wine and enough broth to cover. Bring to a boil, reduce heat and add a bouquet garni made by tying the parsley, thyme and bay leaf together in cheesecloth with butcher's twine. Cover and let simmer over very low heat until meat is nearly falling off the bone, about 2 to 3 hours.
  • Transfer oxtails to a heated serving bowl and keep warm. Remove and discard the bouquet garni. Return Dutch oven to heat. Skim off fat and oil from the surface of pan juices and bring to a simmer over medium-high heat, until juices have thickened slightly about 5 minutes. Season to taste with sherry vinegar, salt, and pepper. Pour sauce over oxtail pieces and serve immediately with roasted potatoes or mamaliga. Source: Adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009)

Nutrition Facts : Calories 676 kcal, Carbohydrate 15 g, Cholesterol 185 mg, Fiber 2 g, Protein 62 g, SaturatedFat 11 g, Sodium 604 mg, Fat 33 g, ServingSize 6 Portions (6 Servings), UnsaturatedFat 19 g

BEEF STEW WITH RED WINE & VEGETABLES



Beef Stew With Red Wine & Vegetables image

This recipe hails from Oz (via about.com)- it certainly caught my eye as being the comfort food I want with our cold weather; using primarily items from our freezer/pantry. Will use dried marjoram if ours has died back to ground. Will opt for crimini or standard white 'shrooms & augment with my dried shitakes (they are chewy after reconstituting). After deglazing the pan I plan to put it all in my Dutch oven & bake until just right (more efficiently uses the heat from our propane than on the stovetop). Will serve with fresh ciabatta bread (Recipe#29100 - How embarrassing, this is my "go-to" ciabatta recipe & I have never reviewed it! It's awesome!) & braised kale.

Provided by Busters friend

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup all-purpose flour
2 tablespoons butter
4 tablespoons olive oil
2 lbs boneless beef chuck (cut into large cubes)
1 brown onion, diced
1/4 cup tomato paste
2 cups dry red wine
1 cup water
4 cups low sodium beef broth
1 tablespoon dark brown sugar
1 teaspoon sea salt
4 yellow potatoes, cut into quarters
4 carrots, cut into thick slices
15 shiitake mushrooms, stemmed and caps cut into thick slices
2 tablespoons fresh marjoram or 2 tablespoons fresh thyme
1/2 teaspoon black pepper, freshly ground

Steps:

  • Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
  • Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
  • Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
  • Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
  • Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
  • Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
  • After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
  • Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.

Nutrition Facts : Calories 586, Fat 22.7, SaturatedFat 7.9, Cholesterol 110, Sodium 691.3, Carbohydrate 46, Fiber 6.8, Sugar 9.6, Protein 37.6

EASY OXTAIL STEW



Easy Oxtail Stew image

This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.

Provided by latricia jones

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h10m

Yield 6

Number Of Ingredients 12

2 pounds beef oxtail, cut into pieces
6 cups water
1 (14 ounce) can beef broth (such as Swanson®)
1 large onion, chopped
2 cloves garlic, minced, or more to taste
½ teaspoon onion salt
salt and ground black pepper to taste
6 medium unpeeled red potatoes, cubed
1 cup sliced carrots
1 cup sliced fresh mushrooms
½ medium green bell pepper, chopped
1 bunch green onions, chopped

Steps:

  • Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
  • Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g

More about "oxtail stew with red wine and root vegetables food"

OXTAIL AND RED WINE STEW RECIPE - BON APPéTIT
oxtail-and-red-wine-stew-recipe-bon-apptit image
Step 6. Uncover and remove pot from heat. Transfer oxtails to a cutting board and let cool 15–20 minutes. Pull meat from bones and tear into …
From bonappetit.com
4.3/5 (15)
Estimated Reading Time 3 mins
Servings 8
  • Heat oil in a medium skillet over medium. As soon as oil is shimmering, add panko and cook, stirring often, until golden brown, about 3 minutes. Season with salt and pepper. Remove from heat and mix in chives and thyme. Let cool.
  • Grate beet on the large holes of a box grater into a medium bowl. Grate about 1” of horseradish on the small holes of grater into the same bowl. Add vinegar and honey and season with salt and pepper; mix well. Let sit at room temperature at least 15 minutes before serving.
  • Season oxtails very generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook oxtail in a single layer, turning once, until browned on both sides, 8–10 minutes per batch. As oxtail pieces finish cooking, transfer to a large plate.


OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES
oxtail-soup-with-red-wine-and-root-vegetables image
Step 3. Heat 3 tablespoons oil in same pot over medium-high heat. Add onions, leeks, carrots, parsnips, garlic, thyme and bay leaf. Sauté until …
From epicurious.com
3.3/5 (34)
Author Condé Nast
Servings 8


STEWED OXTAIL IN RED WINE | CHRISTINE'S RECIPES: EASY …
stewed-oxtail-in-red-wine-christines-recipes-easy image
Trim off extra fat. Lightly coat oxtail with plain flour and shake off excess flour. Melt butter in a frying pan. Fry oxtail for 10 to 15 minutes till brown. Set aside. Sauté onion and carrot for 15 minutes. Pour in red wine and cook for a while. …
From en.christinesrecipes.com


CROCK POT OXTAIL STEW RECIPE - THE SPRUCE EATS
crock-pot-oxtail-stew-recipe-the-spruce-eats image
Sprinkle flour over meat, onions, and garlic, and stir to blend. Cook for 2 minutes longer. The Spruce. Put potatoes in bottom of crock pot along with carrots. The Spruce. Add oxtail mixture. The Spruce. Deglaze pan with red …
From thespruceeats.com


OXTAIL AND ROOT VEGETABLE STEW - FOOD24
oxtail-and-root-vegetable-stew-food24 image
Method: Roll pieces of oxtail in flour, shaking off excess. Sprinkle with salt and pepper. Brown oxtail pieces in heated oil in a heavy-based saucepan over moderate heat. Add remaining ingredients, cover and cook …
From food24.com


OXTAIL SOUP RECIPE (GERMAN STYLE) - EARTH, FOOD, AND FIRE
oxtail-soup-recipe-german-style-earth-food-and-fire image
Add the garlic and herb and cook for another minute or two. Once the vegetables start to brown, add the wine to de-glaze the pot. Add the oxtail broth, and picked oxtail meat to the pot. Bring the oxtail soup to a simmer …
From earthfoodandfire.com


OXTAIL STEW WITH RED SAUCE - I HEART RECIPES
oxtail-stew-with-red-sauce-i-heart image
Instructions. Trim fat from Oxtails. Place in a large bowl and drizzle with 1 tablespoon olive oil. Sprinkle oxtails with onion powder, black pepper, garlic salt, garlic powder and seasoning salt, coating all sides. Using your …
From iheartrecipes.com


OXTAIL AND RED WINE STEW SO LUXURIOUS, YOU'LL (ALMOST) …
oxtail-and-red-wine-stew-so-luxurious-youll-almost image
Oxtail and Red Wine Stew So Luxurious, You'll (Almost) Want to Bathe in It . Herby Panko and horseradish beet relish toppings make this super savory stew a star. By Jesse Sparks. October 2, 2018 ...
From bonappetit.com


OXTAIL STEW RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
In a Dutch oven over medium-high heat, brown the oxtails on both sides, 4 minutes each side. Remove the oxtails to a plate and reserve. 2. Cook the onions and garlic in …
From foodnetwork.com
Author Food Network Kitchen
Steps 3
Difficulty 3 hr 10 min


OXTAIL STEW BRAISED WITH BEANS AND RED WINE - GREEDY …
Add the shallots, garlic, wine and stock. Mix the tomato purée with the boiled water. Add the sugar to the tomato mixture to neutralise the acidity. Give it a good stir to remove all lumps and add tomato mixture to the oxtail. Rinse the beans thoroughly under running water and add to the meat. Add the herbs if desired.
From greedygourmet.com


OXTAIL STEW WITH RED WINE AND PORT | FOOD TO LOVE
Transfer to cooker. Add wine and port to pan; bring to the boil. Boil, uncovered, until reduced to 1 cup. Transfer to cooker with stock, thyme and bay leaf. Cook, covered, on low, for 8 hours. Discard thyme and bay leaf. Remove oxtail; cover to keep warm. Cook sauce, uncovered, on high, for 30 minutes or until thickened.
From foodtolove.co.nz


ODE TO A SLOW-COOKED OXTAIL - THE NEW YORK TIMES
Melissa Clark braises oxtail with red wine, carrots and celery root for flavorful, fork-tender meat. Credit Credit... Andrew Scrivani for The New York Times. By Melissa Clark. Feb. 7, 2014; A ...
From nytimes.com


BEEF STEW WITH RED WINE AND ROASTED ROOT VEGETABLES - TOURISM …
Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Place the parsnips, carrots, turnip, butternut squash, fresh herbs, spice blend and salt and pepper in a large mixing bowl and toss with enough olive oil to coat everything evenly. Transfer the vegetables to the prepared baking sheet.
From tourismpei.com


OXTAIL STEW - WOOLWORTHS TASTE
2. In the same pan, fry the onion and garlic until soft. Add the carrots, tomatoes, bay leaves and thyme. Simmer for 5 minutes, then return the oxtail to the pan. 3. Add the sugar, wine and beef stock and simmer for 3–4 hours, or until the oxtail is cooked and tender. Check every 30 minutes to ensure the stew does not dry out. Add more stock ...
From taste.co.za


OXTAIL STEW RECIPE: HOW TO MAKE JAMAICAN OXTAIL STEW WITH
Cook until the tomato is soft and then go in with 1 cup of red wine, 4 cups of chicken stock, 1 tsp of curry powder, 1/2 tsp of dried rosemary, 1/2 tsp of browning, a tbsp of beef seasoning, 2 celery stock (chopped) – for flavor; also add the leftover seasoning used for coating the oxtails, and then return the braised oxtails into the stew.
From jotscroll.com


OXTAIL AND RED WINE STEW - PUNCHFORK
3 tbsp extra-virgin olive oil; 1/2 cup panko (Japanese breadcrumbs); 2 tbsp finely chopped chives; 2 tsp thyme leaves; 1 medium beet, preferably golden, trimmed, peeled; 1 small knob horseradish, peeled; 1 tbsp red wine vinegar; 1/2 tsp honey; 5 lb oxtails or beef short ribs, cut into 2" segments, patted dry; 3 tbsp extra-virgin olive oil; 2 large leeks, white and pale green …
From punchfork.com


OXTAIL STEW IS A MEAT MAIN DISHES BY MY ITALIAN RECIPES
Fry the chopped celery, carrot and onion mixture in the melted lard. View the step by step. Add the oxtail to the pan and brown for a few minutes. View the step by step. Pour in a glass of red wine and reduce. View the step by step. Add the tomato passata to the saucepan and bring to the boil, then add salt and pepper, a little sugar, cover ...
From myitalian.recipes


OXTAIL STEW | SO DELICIOUS
Ingredients Needed for Oxtail Stew . 1 pound oxtail, cut into 1.5 inch/4 cm pieces ½ cup flour vegetable oil for frying 1 onion s, chopped 3 potatoes, small cubes 2 carrots, sliced ½ celery root, cubed ½ teaspoon paprika powder 2 garlic cloves 1 cup red wine ½ cup tomato sauce ½ teaspoon garlic powder ½ teaspoon thyme powder 3 bay leaves
From sodelicious.recipes


[RECIPE] RED WINE BRAISED OXTAIL STEW WITH TOMATOES AND OKRA
Followed by the can of tomatoes including the juice and break the tomatoes apart with a slotted spoon. Add in the oxtail followed by the red wine. Make sure there's enough liquid to cover the bones. Add in the thyme and bay leaves. Season with salt and pepper. Cook on slow for 4-5 hours until the oxtail is tender.
From maryshappybelly.com


OXTAIL RECIPE WITH RED WINE - THERESCIPES.INFO
Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil. Step 4 Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
From therecipes.info


BEEF STEW WITH ROOT VEGETABLES AND CôTE-RôTIE WINE
Add the remaining stew ingredients to the pan with the beef and vegetables–reserved marinade, rosemary, thyme, cinnamon, ketchup, soy sauce, and beef broth. Stir to combine the ingredients. Cover the Dutch oven / copper pan and move the stew to the oven, where it will braise for a total of 3 hours. Braise at 300 degrees for one hour.
From cookingchatfood.com


HOMEMADE OXTAIL STEW (IT’S SO MUCH EASIER THAN YOU THINK!)
Brown the oxtail pieces all over (top, bottom, sides) for about 10 minutes. Add the vegetables and brown for a further 5 minutes. Add the flour, giving everything a good stir, mixing the flour in. When the flour is fully mixed in, add the red wine, stir then add the stock, mustard and tomato paste.
From linsfood.com


OXTAIL WITH RED WINE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Preheat oven to 325 degrees F (165 degrees C). Advertisement. Step 2. Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside.
From therecipes.info


BEEF MEAT STEW WITH VEGETABLES, POTATO, RED WINE
Delicious hot boneless oxtail meat stew with root vegetables, potato, red wine, chili and tomato in white wide rim plate with spoon on chopping board, …
From canstockphoto.com


OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES RECIPE
The best Oxtail Stew with Red Wine and Root Vegetables! (271.1 kcal, 15.3 carbs) 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 …
From cookthismeal.com


OXTAIL & TONGUE STEW WITH RICH RED WINE SAUCE - KETODIET
Scrub the oxtail pieces under running water and place in a large pot or a Dutch oven together with the tongue and marrow bone. Peel and roughly chop the vegetables. Zest the orange and make the bouquet garni by tying them together with an unwaxed kitchen string. Place them on top of the oxtail, tongue and marrow bone, and add enough cold water ...
From ketodietapp.com


OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES | VISIT A WINERY
Oxtail Soup With Red Wine And Root Vegetables includes 5 tablespoons vegetable oil, 31/4 pounds meaty oxtails (about seven 3-inch segments), patted dry, 10 cups water, 5 14 1/2-ounce cans beef broth, 3 cups dry red wine, 2 medium onions, chopped, 2 …
From domvino.fr


CLASSIC OXTAIL STEW WITH RED WINE - SLOW COOKER SUNDAYS
Add onion, garlic, celery, carrot and tomato purée. Stir well and cook for 5 minutes or until slightly softened. Add the oxtail back to the pan. Pour in the red wine and reduce by half. Add the beef stock and simmer for 5-10 minutes. Carefully transfer the contents of the pan to the slow cooker. Add 4-5 sprigs of thyme.
From slowcookersundays.com


OXTAIL STEW IN RED WINE RECIPE - FOODREFERENCE.COM
Return the oxtail pieces and any juices they may have released to the casserole and fold the oxtail into the vegetables gently with a wooden spoon. 4. Add the red wine and enough of the broth to cover the oxtail. Bring to a simmer over low heat. Tie the parsley, thyme, and bay leaf together into a bouquet garni and add to the stew. Cover the ...
From foodreference.com


OXTAIL STEW - JO COOKS
Braise: Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours, remove the lid and stir in the butter beans, then simmer for …
From jocooks.com


OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES - RECIPES
Oxtail Soup with Red Wine and Root Vegetables – oxtail soup can be beneficial inspiration for those who seek an image according specific categories; you can find it in this site. Finally all pictures we have been displayed in this site will inspire you all.
From recipesneat.com


BRAISED OXTAIL WITH ROOT VEGETABLES - BRAVO TV OFFICIAL SITE
2 parsnips. 1) Dredge oxtail in flour, then brown with the olive oil in large Dutch oven. 2) Pour off extra fat, add onion, carrot and celery, and 2/3 red wine, and bring to …
From bravotv.com


OXTAIL AND ROOT VEGETABLE STEW | RECIPES | WW USA
Instructions. Spray large Dutch oven with olive oil nonstick spray and set over medium-high heat. Sprinkle oxtails and beef with ½ teaspoon of salt. Cook oxtails and beef, in batches, until browned on all sides, about 8 minutes per batch, transferring meat to plate as it is browned. Spray Dutch oven with nonstick spray and reduce heat to medium.
From weightwatchers.com


OXTAIL STEW WITH RED WINE RECIPE - FOOD NEWS
3 lb. oxtails, cut in 2-inch pieces 2 qt. water 1 bay leaf 4 cloves garlic 1 lg. onion with 2 cloves inserted 4 carrots, sliced 4 stalks celery, sliced 2 sprigs parsley 1 tbsp. salt 1/4 tsp. pepper 6 white onions 1/4 c. butter 3 level tbsp. flour 1 c. Cabernet, Burgundy or other red dinner wine 1 tsp. Kitchen Bouquet 2 tbsp. finely chopped parsley
From foodnewsnews.com


OXTAIL STEW IN GINGER BROTH WITH VEGETABLES - ASIAN IN AMERICA
In a separate large pot, over medium-high heat, add the vegetable oil. Saute the onions and ginger for 5 to 6 minutes till onions are soft. Add the pre-boiled oxtail cuts, beef broth, soy and oyster sauce, rice wine, salt and pepper. Let the oxtail and broth simmer on medium heat for 30 minutes or more, so that flavors blend.
From asianinamericamag.com


OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES - GLUTEN FREE …
Oxtail Soup with Red Wine and Root Vegetables might be just the main course you are searching for. This recipe makes 8 servings with 1363 calories, 141g of protein, and 68g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It can be ...
From fooddiez.com


OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES RECIPE
Add in oxtails to pot and brown on all sides, about 20 min. It is not necessary to buy the most expensive wine. Stir in the thyme, bay leaf, parsley, beef broth, and. Source: www.thespruceeats.com. Oxtail soup with red wine and root vegetables oyster and artichoke soup shrimp bisque, patty queen's shrimp and leek soup, creamy. Oxtail stew ...
From izzatomato.blogspot.com


OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES – ROB'S MENAGERIE
1/3 cup finely chopped fresh Italian parsley. PREPARATION. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add 10 cups water, beef broth and 2 cups wine. Bring to simmer. Reduce heat to medium-low.
From escamil.com


OXTAIL STEW RECIPE WITH OLOROSO - SHERRY WINES
Oxtail Stew. Mix the salt and flour together and lightly cover the meat in the flour mix. In a large casserole dish, on medium to low heat, add the olive oil. Once it is very hot add the meat to the oil and cook until golden brown all over. Remove from heat and put aside. In the same oil that was used to brown the meat, add the chopped onions ...
From sherry.wine


Related Search