Oxtail Stew

Ingredients

• 2 sticks celery stalks
• 2 carrots
• 1 vegetable onion
• 2 oxtails (cut into slices/ pieces)
• Salt
• pepper (ground)
• 30 g clarified butter
• 1 tbsp Tomato Paste
• 2 Bay leaves
• 1 crushed garlic clove
• 2 sprigs thyme
• 500 ml dry red wine
• 2 l beef stock
• 2 tbsp flour
• 2 tbsp soft butter

Instructions

1. 1.

   Step 1: Wash and trim the celery. Peel the carrots and onion. Wash the oxtail pieces, pat dry, and season both sides with salt and pepper.

2. 2.

   Step 2: In a pot heat the clarified butter and sear the oxtail pieces on all sides until browned. Remove and set aside.

3. 3.

   Step 3: Dice the celery, carrots, and onion into small cubes.

4. 4.

   Step 4: In the same pot, sauté the vegetables for 2-3 minutes while stirring.

5. 5.

   Step 5: Add the tomato paste and spices, stir briefly to develop color.

6. 6.

   Step 6: Return the oxtail pieces to the pot, mix well, deglaze with a splash of wine, reduce slightly, then add the remaining wine.

7. 7.

   Step 7: Pour in the beef stock and simmer over medium heat for 1½–2 hours.

8. 8.

   Step 8: Remove the oxtail pieces with a slotted spoon and keep warm.

9. 9.

   Step 9: Strain the sauce through a fine sieve, squeezing out the vegetables. Bring to a boil again and thicken with a beurre manié (equal parts flour and soft butter kneaded together) if needed. Season with salt and pepper. Return the oxtail pieces to the sauce, reheat, and serve.