Oxtail Stew

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A wonderfully rich, savory, and comforting slow-cooked, well-seasoned oxtail paired with brandy tomato sauce makes a cozy and warming winter meal and an ideal energy source for a Ketogenic, Carnivore, or Ketovore ways of eating. Oxtails contain a ton of collagen and benefits from long, slow cooking (at least 3 hours), but will reward you with a deep, hearty and flavourful winter stew.
After browning the oxtails in an ovenproof skillet, there's little else to do than let them simmer in the oven with tomatoes, celery, spices, stock and brandy for about 4 hours until fork tender. So be patient. Use less stock or reduce the sauce longer if you prefer a thicker stew.

 

2 Onions, peeled and cut into wedges 1 Celery stick, chopped 500 g Tomatoes, chopped or canned 2 Garlic heads, top third sliced off 2 kg Oxtail, chopped into 5cm chunks (ask your butcher to do this) Salt and pepper 4 tbsp Beef tallow (ghee or olive oil) 3-4 Thyme sprigs 2 Bay leaf, torn into smaller piece 5 Juniper berries 50 ml Brandy 1/2-1l Beef stock (depends on how thick you'd like the stew) 1 tbsp Chopped parsley

1. Preheat the oven to 150C/300F. Peel the onions and cut into wedges. Wash and chop the tomatoes. Pat the oxtails dry with paper towels and season with salt and pepper.
2. Heat the beef tallow (ghee or oil) in an oven safe skillet, sear the oxtails in the hot skillet on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.
3. Add the onions and celery to the skillet and stir-fry for a few minutes until the onions are translucent. Add in the thyme, bay leaves, juniper berries and tomatoes. Pour in brandy, beef stock and simmer for 5 minutes. Return the oxtail pieces to the sauce, nestle garlic, cut sides up, between the meat. Simmer in the middle of hot oven for approx. 4 hours until fork tender and easily falling off the bone.
4. Remove the oxtail pieces from the sauce with a slotted spoon and set aside. Reduce the sauce for about 10-20 minutes, depending on how thick you prefer the stew. Season with salt and pepper Return the meat to the sauce. Sprinkle the chopped parsley over and serve, if desired, with some homemade bread, dumplings, or noodles.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com