Oxtail Stew

Hours of slow cooking has made this hearty stew so flavorful and thick, thanks to the meat shreds and veggie bits. Mmm.


October 2011 | By Jun Jun de Guzman
Oxtail Stew
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at a glance

Main Ingredient

Beef

Type

Main Dishes

Preparation Time

00:00:00


Date Published

October 2011

This stew has particularly great flavor. Part of the credit goes to seasoned flour. Dusting or dredging the oxtail pieces in it thickens the stew as the coating blends with all the other ingredients once they're added.

Credit also goes to the celery and calamansi juice, they remove that smell that’s usually associated with this part of meat. Rice washings also adds to the flavor mix. Deglazing - in this case with Marsala wine, which imparts a rich and smoky taste—allows you to take those bits and work them into the dish. So you can just imagine all the wonderful flavors this stew has! Don’t forget to use the best casserole you have—a thick and solid one will do the trick.

Serves Prep Time 30 minutes  Cooking Time 1 1/2 to 2 hours
 

 

1 kilo oxtail, skin on, special cut (all oxtail),
          sliced into 1 1/2-inch pieces
1/2 cup all-purpose flour
1 teaspoon salt
1/4 to 1/2 cup corn oil
1 cup chopped onions
3/4 cup grated carrots
1/2 cup chopped celery
2/3 cup Marsala wine
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon calamansi juice
2 1/2 tablespoons tomato paste
enough rice washing to cover oxtail
salt and freshly ground pepper
3 tablespoons finely chopped parsley   

 

Wash oxtail in running water; drain well.  

2  Combine flour and salt, and dredge oxtail pieces in it.  

3  Heat oil and sear oxtail pieces on both sides. Remove and drain again.  

In the same casserole, add a little more corn oil and sauté onions, carrots, and celery until onions are translucent.

5  Pour in Marsala wine and scrape the bottom of the pan to loosen the fond.

6  Return oxtail to casserole, and add bay leaf, thyme, calamansi juice, and tomato paste; mix well.  

Pour in rice washing to cover oxtail. Let boil and season with salt and pepper. Simmer until oxtail is tender. Once tender, sprinkle with chopped parsley. Serve warm.  

Leftover tip: Feel free to add your favorite vegetables (potatoes, carrots, and zucchini work well) into the stew. Parboil the veggies and add them to the pot in the last 15 minutes of simmering. Just like any stew, this tastes better the day after!   

 



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