How To Make Oxtail Stew—Plus Oxtail Pappardelle and Oxtail Soup! 🍲

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs provide a similar texture at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces fat content while still adding flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Oregano is a cost-effective herb that adds a similar aromatic quality.

Buy oxtails from the butcher and ask them to cut it into good-sized pieces.

Season the oxtail with pepper and herb salt.

Place the oxtail in the oven to caramelize for 15 to 20 minutes at 150 degrees Celsius.

Chop 2 celery stalks, 3 carrots, 3 garlic cloves, and enough leek to fill three-quarters to one cup.

Heat 3 tablespoons of extra virgin olive oil in a casserole pot until it sizzles.

Add the chopped vegetables to the pot and sauté until they begin to soften, about 6 minutes.

Turn the heat down and add flour; mix for about 5 minutes.

Pour in 2 cups of red wine and scrape the bottom of the casserole dish.

Add 1 can of whole peeled tomatoes, thyme, rosemary, 2 bay leaves, and spiced fig seasoning.

Add a generous grind of black pepper and pour in 3 cups of hot water or beef stock.

Add 1 teaspoon of herb salt and mix well.

Add the caramelized oxtail to the casserole pot.

Turn the oven down to 150 degrees Celsius and cook for 5 hours.

After 5 hours, skim off any fat that has risen to the top of the stew.

Remove thyme and bay leaves from the stew before serving.

Serve the oxtail stew with mashed potatoes and chopped parsley.

For leftovers, pick the meat off the bones to make pappardelle and soup.

For pappardelle, heat the leftovers and add cooked pasta, a little butter, and parmesan cheese.

For soup, add frozen soybeans or edamame, chickpeas, and hot water or stock to the leftovers and heat.

Cooking Techniques

Equipment Needed

Spice Level: