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Message
Ox Tail Stew (photos)
Posted on 9/28/13 at 8:58 pm
Posted on 9/28/13 at 8:58 pm
Here is my take on a dish that goes back to times when no piece of the animal was wasted. This is without a doubt the best tasting dish I have made in a long time. Huge comfort food points with this one.
You'll need:
Ox Tails - This cut may be hard to find in your grocery. There is one in Meridian that always has them, and this is the classic way to use them.
AP Flour, black pepper, oil, carrots, celery, potatoes, beef broth, onions, red wine, bay leaf, rosemary, garlic and salt. This is not a quickly prepared meal and you'll also need about six hours time but this dish is worth every minute it takes to put it on the table.
Add a small amount of oil to the Pot and heat to medium high.
Season the Ox Tails with black pepper and lightly flour each.
Brown the Ox Tails at medium high heat, taking time to make certain all sides are browned.
Remove the lightly browned meat and set aside. Slice two medium onions and sauté in the pan. When the onion has caramelized add four cloves of minced garlic.
When the garlic begins to turn translucent return the meat to the pan.
Open the wine and add about half the bottle to the pan to deglaze:
Then add a couple of sprigs of rosemary, three bay leaves and two cans of beef broth. At this point, no salt has been added to this dish. Eventually I will taste for seasoning and decide that the beef broth provided plenty of salt and that none would be needed.
Finally, I add two carrots, a stalk of celery, a teaspoon of black pepper and the lid.
After taking the contents to a low boil, the meat will cook on low for about five hours. This time is needed to tenderize the meat. I checked it twice during the cook and added a cup of water each time. The results of the long slow cook are shown here.
I removed the carrot and celery and deboned the Ox Tails:
There is no way to describe how good this smells and the richness of the beef broth the long cook has produced.
Toward the end of the cook, I peeled and cut up (one inch chunks) three large carrots and cubed maybe six or seven of the new red potatoes into 1 1/2 inch pieces. I like the flavor of the skins of new potatoes, so after removing any questionable spots, I left most of the skins intact. There is also most of a stalk of celery diced and half of a small onion cut into large pieces.
Into the pot.
And after about thirty minutes at a low boil with the lid in place, it is finished.
My bowl.
Spoon view - can't have stew without crusty bread.
And a really good thing - Leftovers!
I do not have the words to describe what a rich beefy broth resulted from the slow cook of these Ox Tails.
You'll need:
Ox Tails - This cut may be hard to find in your grocery. There is one in Meridian that always has them, and this is the classic way to use them.
AP Flour, black pepper, oil, carrots, celery, potatoes, beef broth, onions, red wine, bay leaf, rosemary, garlic and salt. This is not a quickly prepared meal and you'll also need about six hours time but this dish is worth every minute it takes to put it on the table.
Add a small amount of oil to the Pot and heat to medium high.
Season the Ox Tails with black pepper and lightly flour each.
Brown the Ox Tails at medium high heat, taking time to make certain all sides are browned.
Remove the lightly browned meat and set aside. Slice two medium onions and sauté in the pan. When the onion has caramelized add four cloves of minced garlic.
When the garlic begins to turn translucent return the meat to the pan.
Open the wine and add about half the bottle to the pan to deglaze:
Then add a couple of sprigs of rosemary, three bay leaves and two cans of beef broth. At this point, no salt has been added to this dish. Eventually I will taste for seasoning and decide that the beef broth provided plenty of salt and that none would be needed.
Finally, I add two carrots, a stalk of celery, a teaspoon of black pepper and the lid.
After taking the contents to a low boil, the meat will cook on low for about five hours. This time is needed to tenderize the meat. I checked it twice during the cook and added a cup of water each time. The results of the long slow cook are shown here.
I removed the carrot and celery and deboned the Ox Tails:
There is no way to describe how good this smells and the richness of the beef broth the long cook has produced.
Toward the end of the cook, I peeled and cut up (one inch chunks) three large carrots and cubed maybe six or seven of the new red potatoes into 1 1/2 inch pieces. I like the flavor of the skins of new potatoes, so after removing any questionable spots, I left most of the skins intact. There is also most of a stalk of celery diced and half of a small onion cut into large pieces.
Into the pot.
And after about thirty minutes at a low boil with the lid in place, it is finished.
My bowl.
Spoon view - can't have stew without crusty bread.
And a really good thing - Leftovers!
I do not have the words to describe what a rich beefy broth resulted from the slow cook of these Ox Tails.
This post was edited on 4/18/24 at 1:47 pm
Posted on 9/28/13 at 9:07 pm to MeridianDog
Looks awesome, MD! I used some oxtails for the first time several weeks ago. Really good stuff.
Posted on 9/28/13 at 9:09 pm to Darla Hood
quote:
used some oxtails for the first time several weeks ago. Really good stuff
If you have the time to get them tender, they have tons of flavor. I guess it is the marrow and connective tissue.
This post was edited on 9/28/13 at 9:12 pm
Posted on 9/28/13 at 9:10 pm to MeridianDog
My lone attempt at oxtail stew:
Posted on 9/28/13 at 9:14 pm to Degas
So, did you like it?
With all the Gs, I thought you had pilfered Gris Gris's dishes for a moment.
With all the Gs, I thought you had pilfered Gris Gris's dishes for a moment.
Posted on 9/28/13 at 9:18 pm to MeridianDog
I loved it, and I'm surprised I haven't made it a second time. My Father often talks of his Father's oxtail soup and how he loved it.
Thanks for the inspiration. I'll need to revisit this once the weather cools down.
Thanks for the inspiration. I'll need to revisit this once the weather cools down.
Posted on 9/28/13 at 9:20 pm to MeridianDog
+1 on the action/money shot.
Posted on 9/28/13 at 9:22 pm to Degas
...and again. How do you time your pics so precisely? Nicely done.
Posted on 9/28/13 at 9:26 pm to MeridianDog
Nice!! Never used ox tails before. What did you end up doing with the first 2 carrots?
Posted on 9/28/13 at 9:27 pm to Degas
quote:
once the weather cools down.
I turned the AC down
Posted on 9/28/13 at 9:28 pm to MeridianDog
Darn good "Step-By-Step" Photos, and a Tasty-Looking finished dish.
Posted on 9/28/13 at 9:29 pm to MeridianDog
Bookmarked. Will try this in the winter.
Posted on 9/28/13 at 9:33 pm to TheIndulger
quote:
What did you end up doing with the first 2 carrots
I took them and the celery out, intending to mash them up and return them to the stew and then threw them away. Mashing them would have helped thicken the broth, but it was pretty nice the way it was. Obviously, the carrots and celery get pretty mushy after five hours and they can't stay in the stew the way they are.
I fished out the two rosemary stems and the bay leaves, but left the rosemary leaves just as they were.
Some folks will use a little corn starch in water to thicken the broth, but I didn't. There is no real need to do that unless you just want it thicker than mine was.
This post was edited on 9/28/13 at 9:45 pm
Posted on 9/28/13 at 9:36 pm to MeridianDog
The thing about oxtail is that they thicken the dish nicely on their own.
Posted on 9/28/13 at 9:39 pm to Degas
quote:
How do you time your pics so precisely
Good camera. Pour with one hand and snap with the other. Take multiple shots and discard most leaving the ones I post.
Obviously I enjoy doing the posts, or I wouldn't do them. Hopefully they are somewhat educational. They do make me think while I cook and that probably helps my end results.
Does make the wife laugh. Always happy to entertain her when I can.
Posted on 9/28/13 at 9:43 pm to Degas
quote:
they thicken the dish nicely on their own
Yes they do. Lots of connective tissue in them, which tends to thicken the broth.
Posted on 9/28/13 at 9:51 pm to MeridianDog
Awesome MD, I would definitely eat!
Posted on 9/28/13 at 10:10 pm to MeridianDog
I use oxtails to make the broth for my french onion soup. The body it lends the soup is incredible.
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