Braised Oxtail Stew Recipe - Cooking with Bosch

Ingredients

• 1.5 kg Oxtail Chunks (trimmed and cut into 2‑3 inch pieces)
• 2 tsp Salt (kosher or sea salt)
• 1 tsp White Pepper Powder (ground white pepper)
• 50 g All-Purpose Flour (for coating the oxtail)
• 20 ml Vegetable Oil (canola or sunflower oil)
• 2 pcs Onion (medium, peeled and sliced)
• 2 pcs Carrot (medium, peeled and diced)
• 2 pcs Celery Stalk (finely chopped)
• 2 pcs Garlic Clove (finely chopped)
• 2 tbsp Tomato Paste (canned)
• 5 stalks Fresh Thyme (leaves stripped from stems)
• 2 pcs Bay Leaf (whole)
• 300 ml Red Cooking Wine (dry red, optional)
• 500 ml Beef or Chicken Stock (low‑sodium)
• 5 pcs Idaho Potato (medium, quartered)
• 3 pcs Roma Tomato (halved)
• 2 tbsp Parsley (chopped, for garnish)

Instructions

1. Prep Ingredients

   Peel and slice the onions, peel and dice the carrots, finely chop the celery stalks, mince the garlic, halve the Roma tomatoes, quarter the potatoes, season the oxtail chunks with salt and white pepper, then coat evenly with the flour.

   Time: PT15M

2. Brown Oxtail

   Heat 20 ml vegetable oil in the large pot over medium heat. Add the oxtail pieces in a single layer and brown for about 10 minutes on each side until they turn dark brown. Transfer the browned oxtail to a plate.

   Time: PT20M

   Temperature: Medium heat

3. Sauté Vegetables

   Add a little extra oil if needed, then add the sliced onions, diced carrots, chopped celery and minced garlic. Stir‑fry for 10 minutes until softened and lightly browned.

   Time: PT10M

   Temperature: Medium heat

4. Add Tomato Paste

   Lower the heat and stir in the tomato paste, coating all the vegetables. Cook for 2 minutes to develop flavor.

   Time: PT2M

   Temperature: Low heat

5. Combine Meat and Aromatics

   Return the browned oxtail to the pot, add the thyme stalks and bay leaves, and give everything a quick stir.

   Time: PT2M

6. Deglaze and Add Liquids

   Pour in the red cooking wine, stirring to deglaze the fond. Let it reduce for about 2 minutes, then add the beef or chicken stock.

   Time: PT5M

   Temperature: Medium heat

7. Add Potatoes and Tomatoes

   Stir in the quartered potatoes and halved Roma tomatoes. Season with a pinch of salt and white pepper.

   Time: PT2M

8. Simmer Stew

   Bring the mixture to a gentle simmer, cover the pot with parchment paper (or a lid), reduce to low heat and cook for 3 hours, or until the meat is fork‑tender and the sauce has thickened.

   Time: PT3H

   Temperature: Low heat

9. Thicken Sauce

   Remove about 1 cup of the cooked potatoes and sauce, blend until smooth, then pour the blended mixture back into the pot and stir to incorporate.

   Time: PT10M

10. Finish and Serve

    Dish the oxtail pieces and vegetables onto serving plates, spoon the thickened sauce over, garnish with chopped parsley and serve with crusty bread.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g