Imagine a steaming bowl of oxtail stew, the rich aroma of red wine and thyme wafting through your kitchen, as tender pieces of oxtail glisten under the soft glow of your dining room lights.
The chestnuts provide a subtle sweetness, while the Brussels sprouts and carrots add a satisfying crunch. This dish is a warm embrace on those chilly evenings when comfort is needed most.
For me, this stew was a lifesaver one rainy Sunday when I wanted nothing more than to gather my family around the table for a hearty meal that required minimal fuss yet delivered maximum flavor.
Whether you’re preparing for a busy weeknight or planning a cozy Sunday supper, this oxtail stew is sure to become a staple in your kitchen.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich and hearty broth.
- Offers a comforting and satisfying meal perfect for cold weather.
- Uses pantry staples like beef broth, red wine, and tomato paste.
- Freezes beautifully, making it ideal for meal prep.
- Provides a nutritious dish with vegetables and protein-rich oxtail.
Ingredients
- 2 pounds oxtail — remove excess fat before cooking.
- 1 tablespoon olive oil — use extra virgin for enhanced flavor.
- 1 large onion, chopped — yellow onions work best.
- 3 cloves garlic, minced — fresh garlic preferred.
- 2 cups beef broth — opt for low-sodium to control salt level.
- 1 cup red wine — choose a dry red wine for depth.
- 2 tablespoons tomato paste — adds richness to the stew.
- 1 tablespoon Worcestershire sauce — enhances the umami flavor.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground for best taste.
- 1/2 teaspoon dried thyme — fresh thyme can be substituted.
- 1 bay leaf — remove before serving.
- 1 pound Brussels sprouts, trimmed and halved — fresh ones have better flavor.
- 1 cup cooked chestnuts — roasted chestnuts will add sweetness.
- 2 carrots, sliced — peel for a smoother texture.
- 2 stalks celery, chopped — adds aromatic depth.
Step-by-Step Method
Brown the Oxtail
Heat olive oil in a large pot over medium-high heat. Add the oxtail pieces and brown them on all sides. Confirm each side develops a rich, brown crust for enhanced flavor.
Once browned, remove the oxtail from the pot and set it aside. This initial browning step is vital for building a deep, savory base for your stew.
Sauté Aromatics
Add chopped onion and minced garlic to the same pot. Sauté until the onion becomes translucent and fragrant.
Use the wooden spoon to scrape up any browned bits from the bottom of the pot, which adds depth to the stew’s flavor. This step helps to build a complex and aromatic base for the stew.
Mix in Flavorings
Stir in the tomato paste, Worcestershire sauce, salt, pepper, dried thyme, and bay leaf.
Mix these ingredients thoroughly with the sautéed onions and garlic. This combination will infuse the stew with rich and savory notes. Confirm the tomato paste is well incorporated to avoid any lumps in the mixture.
Add Liquids
Pour in the beef broth and red wine. Bring the mixture to a boil, confirming the liquids are well combined with the other ingredients.
This step helps to deglaze the pot, lifting any remaining fond from the bottom. The liquids provide a flavorful base for simmering the oxtail.
Simmer the Oxtail
Return the browned oxtail to the pot, cover it, and reduce the heat to a gentle simmer. Allow it to cook for about 2 hours, stirring occasionally.
This slow cooking process allows the oxtail to become tender and flavorful. Skim off any excess fat or foam that rises to the surface for a clearer stew.
Add Vegetables
Introduce the Brussels sprouts, chestnuts, sliced carrots, and chopped celery to the pot. Stir to combine them with the oxtail and broth.
These vegetables will add texture and additional flavors to the stew. Cover the pot and continue simmering for another hour, until the vegetables are tender.
Finish and Rest
Remove the bay leaf from the stew and let it rest for about 10 minutes before serving.
This resting period allows the flavors to meld and the meat to settle. Serve the oxtail stew warm, confirming each portion contains a mix of meat and vegetables for a balanced and hearty meal.
Ingredient Swaps
- For a budget-friendly alternative to oxtail, you can use beef shank or short ribs, which offer a similar richness and flavor.
- If you prefer a non-alcoholic version, replace the red wine with an equal amount of additional beef broth or grape juice.
- For a vegetarian version, substitute the oxtail with hearty mushrooms like portobello or cremini, and use vegetable broth instead of beef broth.
You Must Know
- Brown the Oxtail: Make sure to brown the oxtail on all sides in the olive oil before setting it aside. This step enhances the depth of flavor in the stew.
- Use Fresh Ingredients: Opt for fresh chestnuts and Brussels sprouts to elevate the taste and texture of the dish, making it more flavorful.
- Skim Off Fat: During the simmering process, occasionally skim off any foam or excess fat that rises to the surface for a clearer and more pleasant stew.
- Cook Thoroughly: Allow the stew to cook for the full three hours to guarantee the oxtail is tender and falling off the bone, and the vegetables are perfectly cooked.
- Rest Before Serving: Let the stew rest for 10 minutes after cooking. This resting period helps the flavors to meld together beautifully before serving.
Serving Tips
- Serve with crusty bread or mashed potatoes to soak up the rich stew sauce.
- Garnish with fresh parsley for added color and a touch of freshness.
- Pair with a full-bodied red wine to complement the flavors.
- Serve in deep bowls for a comforting and rustic presentation.
- Add a side of roasted root vegetables for an additional hearty element.
Storage & Make-Ahead
Oxtail Stew can be stored in the refrigerator for up to 3 days in an airtight container.
It also freezes well for up to 3 months.
For make-ahead convenience, prepare the stew a day in advance to enhance flavors.
Reheat gently before serving.
Reheating
To gently reheat oxtail stew, use a microwave on low power.
An oven set to 325°F can also be used.
Alternatively, use a stovetop over low heat, stirring occasionally for even warming.
Culinary History and Traditions
As I savor the rich flavor of a well-heated bowl of oxtail stew, I often find myself reflecting on the storied past of this comforting dish.
Its roots stretch across continents, woven into the culinary tapestries of many cultures.
In my kitchen, the aroma of simmering oxtail, mingling with red wine and herbs, transports me to bustling European markets where ingredients are carefully selected.
My grandmother used to tell tales of how every part of the animal was treasured, nothing wasted.
As I stir in Brussels sprouts and chestnuts, I remember her stories of resourcefulness and love. The stew, hearty and rich, becomes a vessel of history, reminding me that each bite connects us to generations past, celebrating tradition and sustenance.
Final Thoughts
We hope you give this hearty Oxtail Stew with Brussels and Chestnuts a try!
Feel free to adjust the seasonings to suit your taste and enjoy the rich flavors of this comforting dish.
Frequently Asked Questions
Can I Use a Slow Cooker for This Recipe?
I’ve tried using a slow cooker, and it worked wonderfully. The oxtail fell apart beautifully, and the flavors melded perfectly. Just brown everything first, then let it simmer slowly. The aromas will fill your home with cozy warmth.
What Wine Pairs Well With Oxtail Stew?
I’d recommend a bold, full-bodied red wine like a Cabernet Sauvignon or a Malbec. I once sipped a rich Malbec with my stew, and its deep, fruity notes perfectly complemented the hearty flavors. It was divine!
How Do I Thicken the Stew if Needed?
To thicken your stew, I always whisk a bit of flour or cornstarch with cold water until smooth, then stir it into the simmering pot. It transforms the broth into a velvety, rich embrace. Enjoy!
Can I Substitute Oxtail With a Different Meat?
Absolutely, I’ve swapped oxtail for beef short ribs before. They’re rich and succulent, creating a comforting stew that warms you to the core. As the aroma fills my kitchen, it feels like a cozy embrace.
Are There Vegetarian Alternatives for This Stew?
When I craved something hearty yet meat-free, I swapped oxtail for hearty mushrooms and added lentils for richness. The earthy aroma filled my kitchen, creating a soul-warming stew that evoked cozy evenings around the table.
Oxtail Stew with Brussels and Chestnuts
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 pound oxtail
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 2 cup beef broth
- 1 cup red wine
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pound Brussels sprouts trimmed and halved
- 1 cup cooked chestnuts
- 2 carrots sliced
- 2 stalk celery chopped
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown the oxtail on all sides, then remove from the pot and set aside.
- Add onion and garlic to the pot and sauté until the onion is translucent.
- Stir in tomato paste, Worcestershire sauce, salt, pepper, thyme, and the bay leaf.
- Pour in beef broth and red wine, and bring to a boil.
- Return the oxtail to the pot, cover, and reduce heat to a simmer.
- Cook for 2 hours, stirring occasionally.
- Add Brussels sprouts, chestnuts, carrots, and celery to the pot.
- Simmer for another hour until the vegetables are tender and the oxtail is falling off the bone.
- Remove the bay leaf and let the stew rest for 10 minutes before serving.
Notes
