Here’s my first oxtail stew because it got REALLY cold this week!! It made the whole house smell good I cooked it for 8 hours on low and it came out amazing. The first two clips show how I prep the onions and red wine reduction before throwing it over the meat!! I will post my full recipe in the comments.
by bunnykitten94
2 Comments
Stew meat and oxtail about 2 pounds total
2 Celery stalks
3 Carrots
2 russet potatoes
1 whole medium yellow onion
4 cups beef broth
2 cups red wine
Seasonings included Himalayan salt, herb salt, white pepper, black pepper, garlic powder, herbs du province, Worcestershire sauce.
First I heated a pan with olive oil and made a mixture of both salts and both peppers as well as garlic powder. (I didn’t have fresh garlic so I incorporated powder in 2 different parts of this dish) I generously seasoned all of the stew meat/oxtails with the mixture and browned them in the pan.
Next I rough chopped my russet potatoes and carrots and placed them in the bottom of the slow cooker. Once the meat was done browning I placed it on top in the slow cooker.
The next step I put a little bit of butter in the still hot pan, and threw in my chopped onion. At this step I used a wooden spoon to pull up all the browned bits on the bottom of the pan. I let the onions sweat a bit then I put my chopped celery into the pan as well.
Next, once my onions and celery were browned and looking very tasty I threw in 2 cups of wine (I used my favorite Cabernet Sauvignon for this) I let it come to a sizzle and let it cook down a bit maybe 8 minutes. Then I put in 4 cups of beef broth, added more garlic powder, more pepper, more herbs du province, and a good few shakes of Worcestershire sauce. I let that all cook for about 15 minutes.
Finally, I threw all of that delicious brew on top of everything in the slow cooker and cooked it on low for 8 hours. It came out amazing! The meat fell apart I just had to fish out the bones of the oxtail at the end. I served it with jasmine rice.
Stew meat and oxtail about 2 pounds total
2 Celery stalks 3 Carrots 2 russet potatoes 1 whole medium yellow onion 4 cups beef broth 2 cups red wine Seasonings included Himalayan salt, herb salt, white pepper, black pepper, garlic powder, herbs du province, Worcestershire sauce.
> First I heated a pan with olive oil and made a mixture of both salts and both peppers as well as garlic powder. (I didn’t have fresh garlic so I incorporated powder in 2 different parts of this dish) I generously seasoned all of the stew meat/oxtails with the mixture and browned them in the pan.
> Next I rough chopped my russet potatoes and carrots and placed them in the bottom of the slow cooker. Once the meat was done browning I placed it on top in the slow cooker.
> The next step I put a little bit of butter in the still hot pan, and threw in my chopped onion. At this step I used a wooden spoon to pull up all the browned bits on the bottom of the pan. I let the onions sweat a bit then I put my chopped celery into the pan as well.
> Next, once my onions and celery were browned and looking very tasty I threw in 2 cups of wine (I used my favorite Cabernet Sauvignon for this) I let it come to a sizzle and let it cook down a bit maybe 8 minutes. Then I put in 4 cups of beef broth, added more garlic powder, more pepper, more herbs du province, and a good few shakes of Worcestershire sauce. I let that all cook for about 15 minutes.
> Finally, I threw all of that delicious brew on top of everything in the slow cooker and cooked it on low for 8 hours. It came out amazing! The meat fell apart I just had to fish out the bones of the oxtail at the end. I served it with jasmine rice.