Country-Style Oxtails

Votes: 1

Time: 2 hours 55 minutes
Complexity: easily
Servings: 4

Inexpensive oxtails make a delicious stew. Their firm texture is perfect for a long simmer in a mixture of beef broth and red wine with plenty of spices and vegetables. The resulting meat becomes very tender and the flavor is rich. Sliced oxtails are first fried in vegetable oil, then mixed with other ingredients—spices, broth, and wine—and simmered in the oven for several hours. A few minutes before the stew is ready, add vegetables: potatoes, carrots, and sweet onions. Serve the oxtails with the vegetables and boiled rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Stew

1.3 kg of oxtails
Homemade seasoning, recipe below
1 teaspoon olive oil
1 can of beef broth
1 cup red wine
1 tbsp Worcestershire sauce
6 cloves of garlic, large ones cut in half
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 can (220 g) of tomato sauce
Half a Vidalia onion, cut into 6 wedges
6 small new potatoes, halved
4 medium carrots, cut into 5cm pieces.
1 pan of hot cooked rice with butter

Homemade seasoning

1 tbsp. salt
1/4 cup black pepper
1/4 cup garlic powder

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice, potato, carrot, Vidalia onion, tomato sauce, Worcestershire sauce, red wine, garlic powder, black pepper, bay leaf, basil, oregano

Cooking the dish according to the recipe:

Preheat oven to 150°C-175°C.
Sprinkle the oxtails generously with homemade seasoning.

Pour olive oil into the bottom of an oven-safe Dutch oven. When the oil is hot, add the oxtails and brown them on all sides. Remove the oxtails from the pan and set aside. Scrape up any browned bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add the basil, oregano, bay leaf, hot sauce, tomato sauce, and the reserved oxtails. Stir to distribute evenly.

Cover tightly, place in the oven and bake for 2-3 hours.

Remove the cauldron from the oven and bring to a simmer on the stovetop. Add the sweet onion wedges, red potatoes, garlic, and carrots. Cover and simmer until the potatoes are almost tender, about 15 minutes.

Serve oxtails with vegetables over hot rice.

Homemade seasoning:

Mix all ingredients and store in an airtight container for up to 6 months.