I moved into my home this week after a 6 month renovation. To say I am excited to be back in the kitchen is an understatement! One of the first things I did was make a big batch of bone broth for sipping, soups and stews. This is a summery spin on a hearty oxtail stew. In the winter I make this with rosemary, red wine and molasses but here lemon, white wine, peas and dijon brighten up the dish for summer. Perfect for a crowd or cozy nights with the family and it can be made almost completely in advance (add the peas when you are reheating to preserve their bright green color.) The flavors deepen over time so I actually prefer making this the day before serving. The oxtails cook slow and low resulting in a meat that is rich and tender. I love to serve these oxtails over rice or with a crusty loaf of sourdough. To freshen them up toppings are a must- pickled radishes + red onions, green herbs.
Notes:
It is also adaptable! If you don’t do dairy use evoo.
A bit of flour helps thicken the sauce- you can use AP, einkorn, GF or arrowroot.
Summer Oxtail Stew
Description
I moved into my home this week after a 6 month renovation. To say I am excited to be back in the kitchen is an understatement! One of the first things I did was make a big batch of bone broth for sipping, soups and stews. This is a summery spin on a hearty oxtail stew. In the winter I make this with rosemary, red wine and molasses but here lemon, white wine, peas and dijon brighten up the dish for summer. Perfect for a crowd or cozy nights with the family and it can be made almost completely in advance (add the peas when you are reheating to preserve their bright green color.) The flavors deepen over time so I actually prefer making this the day before serving. The oxtails cook slow and low resulting in a meat that is rich and tender. I love to serve these oxtails over rice or with a crusty loaf of sourdough. To freshen them up toppings are a must- pickled radishes + red onions, green herbs.
Ingredients
2–3 lbs oxtails (bison or beef)
2 tablespoon flour (all purpose, einkorn, GF, arrowroot)
2 teaspoon of sea salt – divided
1/2 teaspoon of freshly ground black pepper
1 Tablespoon of extra virgin olive oil
1 teaspoon butter or more oil
1 medium yellow onion – diced
4 cloves of garlic – minced
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 cup of dry white wine
1 teaspoon of Dijon mustard
3 cups of beef broth
2 cups chopped carrots
2 cups quartered thin skinned potatoes- red or yellow
1 cup of frozen peas
1/2 of a lemon – zest and juice
Instructions
- Pat the oxtail dry with paper towels and toss it in the flour, 1 tsp. of the salt, and ½ tsp. of the black pepper.
- In a Dutch oven over medium-high heat, add the olive oil. Once hot, sear the oxtails in batches until golden brown on all sides with a nice crust, about 2 minutes per side. Transfer to a clean plate and repeat with the remaining batches, adding more oil to the pan as needed if it dries out.
- Preheat the oven to 300. To the Dutch oven, add butter or oil, onions and remaining salt. Reduce the heat to medium and sauté for about 6-7 minutes until the onions are translucent and soft. Add in the garlic and dried herbs. Cook for an additional 2 minutes, until the spices get a little toasty and the garlic is fragrant.
- Deglaze the pot with the white wine, stirring to pick up the browned bits from the bottom. Simmer uncovered, until the wine has reduced by half. Once reduced, add in the Dijon and beef broth. Stir to combine. Add in the meat and its juices, carrots and potatoes. Increase the heat to medium-high, and bring to a light boil. Once boiling, cover with a tight fitting lid and transfer to the oven.
- Bake for 2.5-3 hours until the meat is fork tender.. Once the beef is tender, remove the lid and turn the stove to medium heat. Simmer, uncovered, until the stew has thickened, about 10 minutes. Turn off the heat and stir in the peas, lemon juice, lemon zest. To serve, top with shaved radishes, something pickled, and extra herbs! Serve with rice or bread on the side.
Notes
It is also adaptable! If you don’t do dairy use evoo.
A bit of flour helps thicken the sauce- you can use AP, einkorn, GF or arrowroot.
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