Country Oxtails Dinner
A hearty oxtail stew, prepared over two days, yields tender meat and a rich, defatted gravy.
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Instructions
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Preheat the oven to 350°F.
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Season oxtails with salt, pepper, and flour.
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In a hot, oiled Dutch oven, brown the oxtails in batches; remove to a platter.
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Deglaze the pan with wine for 2 minutes, scraping up browned bits.
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Add beef broth, tomato sauce, Worcestershire, oregano, basil, bay leaf, and garlic; stir.
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Return oxtails to the pan, cover, and bake for 2 hours.
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Allow oxtails and gravy to cool, then separate into containers and refrigerate overnight.
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Skim solidified fat from the gravy, then return gravy to a pot and reheat, thinning with water if desired.
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Add potatoes, carrots, mushrooms, and sweet onion wedges to the gravy; cover and cook until vegetables are tender.
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Return oxtails and add snow peas to the pot; simmer until heated through.
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Serve oxtails with vegetables and gravy.