Imagine the rich aroma of savory oxtail stew wafting through your kitchen, the deep, earthy fragrance of roasted Brussels sprouts mingling with the hearty scent of slow-cooked beef.
Picture the vibrant green of the caramelized sprouts contrasting with the tender, fall-off-the-bone oxtail, all swimming in a velvety, wine-infused broth. This dish is the epitome of comfort food, wrapping you in warmth and flavor with every bite.
It matters to me because it turns a simple meal into a cherished family gathering, perfect for unwinding after a hectic week or savoring during a leisurely Sunday supper.
I remember one particular evening when we were exhausted from a long day, and this stew brought everyone to the table with smiles and stories to share.
It was exactly what we needed to reconnect and recharge. Ready? Let’s cook and create those moments for you too!
Why You’ll Love It
- Delivers bold flavor with perfectly seared oxtail and aromatic herbs.
- Uses pantry staples like beef broth and Worcestershire sauce for convenience.
- Freezes beautifully, making it perfect for meal prep and leftovers.
- Provides a hearty, comforting meal ideal for cold weather.
- Combines roasted Brussels sprouts for added texture and depth.
Ingredients
- 2 pounds oxtail — opt for meaty pieces with a good amount of connective tissue.
- 1 pound Brussels sprouts, halved — choose firm, bright green sprouts for freshness.
- 2 tablespoons olive oil — use extra virgin for better flavor.
- 1 teaspoon salt — adjust to taste as needed.
- 1 teaspoon black pepper — freshly ground if possible for more aroma.
- 1 onion, chopped — go for yellow onions for a sweeter taste.
- 3 cloves garlic, minced — fresh garlic offers the best flavor.
- 2 carrots, sliced — prefer organic for a sweeter taste.
- 2 celery stalks, chopped — choose crisp, firm stalks for freshness.
- 1 tablespoon tomato paste — look for those with no added sugars.
- 4 cups beef broth — low-sodium versions allow better control of seasoning.
- 1 cup red wine — a dry variety enhances the stew’s depth.
- 2 bay leaves — dried or fresh, both work well.
- 1 teaspoon dried thyme — fresh thyme can be used if preferred.
- 1 tablespoon Worcestershire sauce — adds umami depth to the stew.
Step-by-Step Method
Preheat the oven to 400°F (200°C). Season the oxtail generously with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Sear the oxtail on all sides until a rich, brown crust forms. This step is essential for developing deep flavors in your stew. Once browned, transfer the oxtail to a large pot or Dutch oven.
Sauté Vegetables
In the same skillet, add chopped onions, minced garlic, sliced carrots, and chopped celery. Sauté the vegetables until they become soft and fragrant, approximately 5 minutes.
This step allows the vegetables to release their flavors, creating a flavorful base for the stew.
Incorporate Tomato & Wine
Stir in the tomato paste, cooking it for another minute to remove its raw taste.
Deglaze the skillet with red wine, scraping up any caramelized bits stuck to the bottom. This step adds depth and complexity to the dish. Pour the wine and vegetable mixture into the pot with the oxtail.
Assemble & Simmer
Add beef broth, bay leaves, dried thyme, and Worcestershire sauce to the pot. Stir to combine, ensuring the ingredients are well mixed.
Bring the pot to a gentle simmer on the stovetop. Once simmering, cover the pot and transfer it to the preheated oven. This step initiates the slow cooking process which will tenderize the meat.
Roast Brussels Sprouts
Spread halved Brussels sprouts on a roasting pan. Drizzle with olive oil and season with salt and pepper.
Roast in the oven until tender and caramelized, about 20-25 minutes. Roasting enhances the natural sweetness of the Brussels sprouts, which complements the richness of the stew.
Combine & Cook
After 2 and a half hours of cooking, remove the pot from the oven. Add the roasted Brussels sprouts to the stew.
Stir to incorporate them evenly. Return the pot to the oven and cook for an additional 30 minutes. This final step melds the flavors together, creating a harmonious dish.
Rest & Serve
Remove the pot from the oven and let it rest for 10 minutes before serving.
This resting period allows the flavors to settle and the meat to become even more tender. Adjust seasoning to taste, and consider adding a splash of vinegar or lemon juice for brightness. Serve the stew hot, garnished as desired.
Ingredient Swaps
- For a more budget-friendly option, you can substitute oxtail with beef chuck or short ribs, which also become tender with slow cooking.
- If you prefer a vegetarian version, replace the oxtail with hearty vegetables like mushrooms and eggplant, and use vegetable broth instead of beef broth.
- To accommodate dietary restrictions, you can swap the red wine with a non-alcoholic alternative like grape juice or simply increase the beef broth.
You Must Know
1. Sear Thoroughly: Guarantee you sear the oxtail on all sides to achieve a rich, deep color. This step is vital for developing the stew’s robust flavor.
2. Roast Separately: Roast the Brussels sprouts separately until tender and caramelized before adding them to the stew. This technique preserves their texture and enhances their flavor in the dish.
3. Deglaze Effectively: When deglazing the skillet with red wine, make sure to scrape up all the brown bits from the bottom. These bits add depth and richness to the stew.
4. Simmer Slowly: Allow the stew to simmer in the oven for the full duration to guarantee the oxtail becomes tender and the flavors meld beautifully.
Patience is key for ideal results.
5. Adjust Seasoning: Before serving, taste the stew and adjust the seasoning as needed. A splash of vinegar or lemon juice can add brightness, balancing the stew’s rich flavors.
Serving Tips
- Serve stew in shallow bowls, garnished with fresh herbs for an elegant presentation.
- Pair with crusty bread to soak up the rich broth.
- Complement with a glass of full-bodied red wine for a harmonious meal.
- Add a side of creamy mashed potatoes for a comforting touch.
- Top with finely grated Parmesan for an extra layer of flavor.
Storage & Make-Ahead
Roasted Brussels Sprouts Oxtail Stew can be stored in the fridge for up to 3 days.
It’s ideal for make-ahead meals, as flavors deepen over time.
This dish freezes well for up to 3 months.
Ensure it’s in an airtight container to maintain its rich taste and texture.
Reheating
For gentle reheating, use a microwave on low power.
Alternatively, use an oven at 300°F (150°C).
You can also use a stovetop on low heat.
Stir occasionally to guarantee even warming without drying out.
Culinary Traditions and History
Brussels sprouts and oxtail may seem like an unusual pairing, but they each hold a rich place in culinary tradition. Growing up, I often heard tales of these ingredients gracing tables across different cultures, each with its own delightful twist.
Oxtail, a gem in many global cuisines, brings a hearty, gelatinous texture that’s irresistible. Meanwhile, Brussels sprouts, those tiny cabbages, have made their way from Belgium to plates worldwide, beloved for their nutty flavor when roasted.
Here’s a quick exploration into their culinary journey:
- Oxtail has roots in soul food and Caribbean dishes, cherished for its rich flavor.
- Brussels sprouts were cultivated in the 16th century in Belgium.
- Both are comfort foods in different regions.
- Together, they create a stew that’s both nostalgic and innovative.
Final Thoughts
Why not give this Roasted Brussels Sprouts Oxtail Stew a try and experience its rich, comforting flavors?
Feel free to tweak the recipe to suit your taste, perhaps by adding a splash of vinegar or lemon juice for an extra burst of brightness!
Frequently Asked Questions
Can I Use a Slow Cooker Instead of an Oven for This Recipe?
Absolutely, you can use a slow cooker! I’d sear the oxtail first for flavor, then transfer everything to the slow cooker. Cook on low for 7-8 hours or until the meat is tender. Enjoy!
What Can Be Used as a Substitute for Red Wine in the Stew?
You can swap red wine with beef broth or grape juice for a similar depth of flavor. If you want a bit of tartness, try a splash of balsamic vinegar. I love how versatile this recipe is!
How Do I Ensure My Brussels Sprouts Are Perfectly Caramelized?
To perfectly caramelize Brussels sprouts, I roast them in a single layer at 400°F. Toss them with olive oil, salt, and pepper. Stir halfway through to guarantee even browning, and they’ll turn irresistibly golden!
Is There a Vegetarian Alternative to Oxtail for This Stew?
I’d recommend hearty mushrooms or jackfruit as a vegetarian alternative. They absorb flavors beautifully and provide that meaty texture. Just sauté them with seasonings before adding to your stew for a rich, satisfying dish. Enjoy!
Can I Prepare This Stew in Advance and Freeze It?
Absolutely, you can make this stew ahead and freeze it! I suggest letting it cool completely before transferring to airtight containers. When you’re ready to enjoy, simply thaw and reheat for a comforting, flavorful meal.
Roasted Brussels Sprouts Oxtail Stew
Equipment
- 1 large roasting pan
- 1 large pot or Dutch oven
- 1 Skillet
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Oven
Ingredients
- 2 pound oxtail
- 1 pound Brussels sprouts halved
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion chopped
- 3 clove garlic minced
- 2 carrots sliced
- 2 stalk celery chopped
- 1 tablespoon tomato paste
- 4 cup beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 400°F (200°C).
- Season the oxtail with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the oxtail on all sides until browned, then transfer to a large pot.
- In the same skillet, add onions, garlic, carrots, and celery, and sauté until softened.
- Stir in tomato paste and cook for another minute.
- Deglaze the skillet with red wine, scraping up any brown bits.
- Pour the wine mixture into the pot with the oxtail.
- Add beef broth, bay leaves, thyme, and Worcestershire sauce to the pot.
- Bring the pot to a simmer, cover, and transfer to the oven.
- Roast Brussels sprouts in a roasting pan with olive oil, salt, and pepper until tender and caramelized.
- After 2 and a half hours, remove the pot from the oven and add the roasted Brussels sprouts.
- Return to the oven and cook for an additional 30 minutes.
- Remove the pot from the oven and let it rest for 10 minutes before serving.
Notes
