Oxtail Stew With Red Wine And Root Vegetables Food

OXTAIL AND RED WINE STEW RECIPE

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

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

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.

OXTAIL STEW IN RED WINE RECIPE

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)

BEEF STEW WITH RED WINE & VEGETABLES

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.

EASY OXTAIL STEW

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.