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–+ servings
hearty oxtail stew recipe

Oxtail Stew with Brussels and Chestnuts

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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 40 minutes
Course Main
Cuisine European
Servings 4 servings

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

For the best results, ensure to remove excess fat from the oxtail before cooking, and during the simmering process, occasionally skim off any foam or fat that rises to the surface for a clearer stew. Additionally, using fresh chestnuts and Brussels sprouts will greatly enhance the flavor of the dish.
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