Oxtail Stew
Ingredients
- 1.5 kgOxtail (cut into segments)
- 50 gWheat flour (for dredging)
- 50 mlExtra virgin olive oil
- 2 pcYellow onion (finely chopped)
- 3 pcCarrot (sliced)
- 4 pcGarlic (minced)
- 750 mlRed wine (full-bodied)
- 1 pcThyme (sprig)
- 2 pcBay leaf
- 2 pcClove
- 2 pinchFleur de sel
- 1 pinchBlack pepper ground
- 500 mlVeal stock concentrate (liquid)
Method
Meat that falls off the bone, swimming in a dark, sticky, and glossy sauce. The scent of reduced red wine and bay leaf signals a characterful dish with concentrated juices.
- 1
Season the oxtail pieces. Dredge them in flour and tap to remove excess. In a pot with hot olive oil, brown each side until a uniform brown crust forms.
- 2
Remove the meat. In the same fat, toss in the chopped onions and sliced carrots. Scrape the bottom with a spatula to release the cooking juices. Add chopped garlic when onions become translucent.
- 3
Return the meat to the pot. Pour in the red wine. Bring to a boil to let the alcohol evaporate. Add thyme, bay leaf, and cloves.
- 4
Add the veal stock to cover the meat. Cover and simmer over very low heat. The sauce should barely ripple. After 3 hours, the meat should be meltingly tender and shred with a fork.
- 5
Gently remove the meat pieces. Strain the sauce or reduce it over high heat if too liquid. It must be syrupy and coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Prepare this dish the day before; it becomes even richer and glossier after reheating.
- Don't skip dredging the meat in flour; it's what provides the final silkiness without adding butter.
How long does this dish keep?
Keeps for 3 days in the fridge in its sauce. Freezes perfectly.
