RCI-SP.004.0240.001
Oxtails Stew
Oxtails Stew from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- oxtail about 2 - 2½ lbs cut up1 unit
- 4 tbsp
- 2 tbsp
- 1 unit
- rashers (slices) bacon ( sugar cured4 unitrindless )
- 2 medium
- 1 clove
- carrots pared and sliced4 unit
- 1 cup
- 1 pint
- 2 stalks
- spring thyme1 unit
- 1 can
Method
1
Pat the oxtail pieces dry with paper towels, then season with salt and black pepper on all sides.
2
Dust the seasoned oxtail pieces with cornflour, coating evenly on all surfaces.
3
Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2 minutes
4
Working in batches, brown the oxtail pieces on all sides until deeply caramelized, approximately 3-4 minutes per batch; transfer to a plate.
5
Reduce heat to medium and add the bacon rashers to the same pot, cooking until the fat renders and the bacon crisps, about 5-7 minutes; remove and set aside.
6
Add the sliced onions to the rendered bacon fat and cook until softened and lightly caramelized, about 5 minutes, scraping up any browned bits from the bottom of the pot.
7
Stir in the crushed garlic and cook for 1 minute until fragrant.
1 minutes
8
Return the browned oxtail and crumbled bacon to the pot, then add the sliced carrots, peeled chopped tomatoes, and hot water, stirring to combine.
9
Add the spring thyme, then bring the mixture to a boil, reduce heat to low, cover, and simmer gently for 60-75 minutes until the oxtail is tender and meat pulls easily from the bone.
70 minutes
10
Drain and rinse the butter beans, then stir them into the stew along with the sliced green onions; simmer uncovered for 10-15 minutes to allow flavors to meld.
12 minutes
11
Taste and adjust seasoning with additional salt and black pepper as needed, then remove the thyme sprig before serving.