The incredible Oxtail Stew perfect to warm up during late autumn!
I’ve been abit head over heels with oxtails lately – only because I’ve realised how amazingly cheap and delicious it is! Oxtail is rather a forgotten part of the animal and many are put off by it’s amount of bone and fat. Don’t be fooled though, this is what makes it so incredibly tasty!
This is one hell of a stew – perfect for any autumn day and you can have left overs for days! You can even make yourself a crazy healthy bone broth when you are done feasting! This stew get’s all its lovely juices from the meat itself and a bottle of red wine. It makes for the most comforting dish of all times and makes you smiling from ear to ear even though the weather is shifting.
If you havn’t checked out my recipe for bone broth – do it now! It’s the perfect way to use the left over bones from this dish!
Oksehalesuppe | Oxtail Stew with Chimichurri
2 kg oxtails
1 tbsp butter
1 bottle red wine
1 tsp cloves
1 tsp pepper corns
1 stalk of thyme
2 bay leaf
2 garlic cloves
800 grams plum tomatoes, canned
1 tsp salt
2 garlic cloves
1 red chili
1 bunch of parsley
1 handful oregano
1 dl olive oil, extra virgin
2 -3 tbsp lemon juice
- Put the oxtails in a suitable bowl, plastic bag or any other container. Pour over the red wine, add spices and let marinade over night.
- Add butter and oil to a warm pan. Fry the meat until nicely caramelized.
- Finely slice the onions, garlic, carrots and cereliac. Saute for a couple of minutes until soft.
- Add the plum tomatoes, red wine marinade and the meat to a big pot.
- Bring to a boil, put a lid on and let simmer for 6 hours or as much as 12 hours.
- Add garlic, red chili, parsley, oregano, oil, lemon juice and salt in a food processor. Pulse until roughly combined.
- Serve the stew with a nice dollop of chimichurri.
Note: Use the left over bones and make this beef broth!