This is a simple oxtail stew I've made every year for my daughter's birthday since she was four (she's 26 now). I never really found a recipe for it - so I made it up myself. It's rich with a little red wine and pearl barley.
Preparation Time
10 mins
Cooking Time
2 hr
Total Time
2 hr 10 mins
Calories
439 Calories
Recipe Instructions
Step 1
Heat olive oil in a Dutch oven. Add oxtails and cook until browned, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer oxtails to a plate. Pour red wine into the Dutch oven; scrape any browned bits off the bottom with a wooden spoon.
Step 2
Return oxtails to the Dutch oven and add vegetable broth. Bring to a boil. Simmer until flavors combine, about 90 minutes. Add 1 cup water, if needed, to keep the oxtails covered.
Step 3
Add beef broth, barley, garlic, bay leaves, hot sauce, salt, and pepper. Simmer until barley softens, about 30 minutes. Add carrots, shallots, and celery. Continue simmering until oxtails and carrots are tender, about 30 minutes more.
Ingredients
1 cup water (Optional)
½ cup chopped celery
salt and ground black pepper to taste
2 bay leaves
½ cup red wine
1 pound baby carrots
1 quart vegetable broth
1 quart beef broth
2 tablespoons olive oil, or to taste
3 cloves garlic, minced, or to taste
2 dashes hot sauce
⅓ cup pearl barley
3 pounds beef oxtails, cut into 1 1/2-inch pieces, or more to taste
