Oxtail Stew with Red Wine and Root Vegetables

Hearty, grass-fed oxtail in a rich, savory red wine base with root vegetables… The perfect antidote to a winter blizzard. Worth the effort; oxtail is special! Garnish with sour cream, if desired.

Step: 1

Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.

Step: 2

Heat 1 1/2 tablespoons coconut oil in a cast iron skillet over medium-high heat. Sear oxtails, until lightly browned, 3 to 5 minutes per side, then remove from the skillet.

Step: 3

Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.

Step: 4

Pour 1/2 cup red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes. Return oxtails and vegetables back to the skillet. Cover, reduce heat to low, and sweat the mixture until juices have been released, about 20 minutes.

Step: 5

Combine remaining wine, beef broth, garlic, bay leaves, and thyme in a slow cooker. Add oxtail-vegetable mixture and cook on High until meat is fork-tender, 3 to 4 hours.

Step: 6

Preheat the oven to 350 degrees F (175 degrees C).

Step: 7

Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.

Step: 8

Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.

Step: 9

Remove oxtails from the slow cooker. Pull meat away from the bones, shredding meat and discarding any bits of fat and gristle. Pour liquid from the slow cooker through a mesh strainer into a bowl, pressing against the vegetable solids to mash them and push them through.

Step: 10

Return strained liquid to the slow cooker and cook on High until reduced by about half, 30 to 45 minutes. Add roasted vegetables, oxtail meat, and parsley. Cook on Low until flavors have blended, 30 minutes to 1 hour.

Per Serving: 271 calories; protein 15g; carbohydrates 15.3g; fat 11.2g; cholesterol 46.8mg; sodium 339.7mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.