Oxtail Soup
What is Oxtail exactly? It is simply the tail of beef cattle, full of flavor. Braising in a liquid is the preferred method to cooking oxtail to derive maximum flavor and tenderness: Check out our favorite recipe or Country Oxtail Soup.
It’s best to plan a day in advance for this recipe, but not necessary.
Country Oxtail Stew:
Pre- heat oven to 350 degrees.
Ingredients:
2 1/2 to 3 pounds DeBruycker Charolais beef oxtail
Dash of salt & pepper
1/4 cup flour
1/4 cup olive oil
1 cup red wine
1 3/4 cup beef broth
8 oz of tomato sauce
1 TBLS Worcestershire sauce
1 tsp dried oregano and dried basil
1 bay leaf
6 cloves fresh garlic
4 medium potatoes cut in quarters
4 medium carrots cut
4 mushrooms sliced
1/2 onion ( or more if you’d like) cut into quarters
1 cup green beans
You can add spinach or kale to this recipe too, if you like to have those types of greens in your stews… use your imagination :)
Directions:
Sprinkle oxtails with S&P, dredge in flour.
Heat cast iron pan, coat bottom with oil.
In batches to ensure brown tails and not grey, brown on all sides. Add more oil as needed.
Transfer tails to platter
Add the wine to the hot pan, boil for 2 minutes scrapping all the bits off the bottom.
Add rest of ingredients through the garlic cloves to make the flavorful gravy. (Do NOT add the vegetables!)
Add oxtails to the gravy, cover pan tightly, cook for 2-2.5 hours.
Remove and let cool. Separate the oxtails from the gravy. Cool for at least 4-5 hours or overnight so you can skim the fat off the top of the gravy. (This is important)
Once you get pass this step, add the vegetables and cook gently on stove until potatoes are tender, add the oxtails, simmer until warmed.
Serve and enjoy.
Make this recipe your own. I like to serve this with an artisan bread. Or leave out the potatoes and serve over mashed potatoes or rice even. This is hearty and super flavorful.
Be well, Eat well and Do well,
The DeBruycker Family.