The mixed quarter of beef that Bill and I got from Lubbers Farm this year included an oxtail. Not a whole oxtail, I guess, because it weighed less than one pound. And not really from an ox! It was a partial tail divided among the other people who share the meat from our cow.
I’ve never eaten oxtail before but I have heard of Oxtail Soup (and stew). So I looked for a recipe online and came across this delicious one that I followed to make the recipe: Simply Recipes Oxtail Stew.
Most of the time I search for recipes they become the inspiration for something I make, or I need to substitute ingredients to accommodate Bill’s allergies. In this case, I pretty much followed the recipe to a “t” except for altering quantities since I only had a third of the weight in oxtail.
It’s so easy…..
First you separate the oxtail by the joints.
After seasoning the meat with salt and pepper, you brown the pieces in olive oil, then remove the meat from the pan and add a chopped onion, carrot and stalk of celery–sauteing until the onion is translucent.
I also added a chopped clove of garlic to the mixture instead of leaving the cloves whole with the skin on. And, I added tomato paste in the next step, when I added the red wine, beef stock, thyme, and bay leaf.
While the stew simmers on the stove for three hours, you cut up the root vegetables and toss them in olive oil with salt and pepper.
Then you roast them in the oven for about an hour at 350 degrees F.
When the meat is falling off the bone, you remove the oxtail, take the meat off, then put it back in the stew. Then add the root vegetables and heat through.
It’s a delicious fall dinner with just a slice of bread (with or without wheat!).