Let's clear up the myth that oxtails are from an ox. They are actually from a cow, and they are the tail meat of the steer. Oxtails are a tough cut and need to be slowly braised to bring out their tenderness and develop into this delicious, easy-to-prepare beef stew.
If you love short ribs, you are sure to enjoy these tender morsels. They are slowly braised in a tomato wine sauce accented with briny olives. A sprinkle of crushed pepper flakes adds warmth. And if you are watching your budget, oxtail is a great alternative to more expensive stewing meat cuts. Ask your butcher to cut the oxtails into 2-inch very meaty slices. As with most tough cuts, oxtails are best slow cooked in braising liquid for several hours.
I like to use the same wine for cooking that I serve with the dish. Any of the wine recommendations listed can be used for both cooking and drinking. Make these succulent oxtails up a day or two ahead of time so you can refrigerate them and skim off all of the accumulated fat before reheating.
I like to serve the stew with noodles, mashed potatoes, soft polenta or farro. A crusty loaf of French bread will be welcome. To drink? Serve a syrah, zinfandel or malbec.
Braised Oxtail Stew With Red Wine and Olives
Serves 4.
• 2 tbsp. olive oil
• 4 lb. oxtails, trimmed and cut into 2-in. pieces
• Salt and freshly ground black pepper
• 1 large onion, sliced
• 4 medium carrots, peeled and thinly sliced
• 4 garlic cloves, minced
• 3 c. beef broth
• 1 c. full-bodied red wine like syrah, zinfandel or malbec
• 1 (14 1/2-oz.) can diced tomatoes with juice
• 1 bay leaf
• 1 tsp. dried thyme
• Pinch crushed red pepper flakes, or to taste
• 1 c. chopped pitted black Kalamata or green olives
• 2 tbsp. red wine vinegar
• 2 tbsp. finely chopped parsley
Directions
Heat the oil in a large Dutch oven over medium-high heat. Season the meat with salt and pepper. Brown the meat in batches, making sure not to crowd the pan. This should take about 4 to 5 minutes for each batch. Remove to a side bowl and set aside. Add the onion and carrots and sauté until the onions are softened, about 10 minutes.
Add the garlic and cook another minute. Return the oxtails to the pot with the broth, wine, tomatoes, bay leaf, thyme, crushed red pepper flakes, salt and pepper to taste, and bring to a boil over high heat. Reduce the heat to low and simmer for about 3 hours or until the oxtails are very tender and the meat pulls away from the bone easily. Using a slotted spoon, occasionally skim off any foam that rises to the surface.
When the oxtails are tender, add the olives and vinegar and cook another minute. Remove the bay leaf. Season to taste. Refrigerate at least overnight.
When ready to serve, skim the fat off the top. Gently reheat in a preheated 325-degree oven until simmering, about 30 minutes. Place in individual serving bowls and garnish with parsley.
Nutrition information per serving:
Calories600Fat36 gSodium1,180 mg
Carbohydrates18 gSaturated fat11 gTotal sugar1 g
Protein48 gCholesterol130 mgDietary fiber0 g
Exchanges per serving: 1 starch, 6 ½ medium-fat protein, ½ fat.
