Oxtail stew is a flavorful and economical dish that highlights the rich and gelatinous nature of this often overlooked cut of beef. With its robust meatiness, oxtail requires a hearty and bold combination of ingredients to complement its assertive flavors. In this classic oxtail stew recipe, tomatoes, garlic, bacon, and onions come together to create a deliciously satisfying dish.
One of the key components in this stew is the inclusion of white beans. These beans not only add a starchiness to the stew but also contribute to its heartiness, transforming it into a substantial and affordable meal. The beans, along with the tender oxtails, create a harmonious combination that is both comforting and nourishing.
To prepare this stew, the oxtails are first browned to develop a rich flavor, then combined with bacon, garlic, celery, carrots, tomato paste, red wine, and diced tomatoes. The stew is simmered for several hours, allowing the flavors to meld together and the oxtails to become tender and fall-off-the-bone delicious. The addition of pearl onions and soaked white beans further enhances the texture and taste of the stew.
Once the stew is ready, the bay leaves are removed, and the seasoning is adjusted to taste. Ladle the flavorful oxtail stew into bowls, and savor the comforting aromas and robust flavors it offers. This dish is a true testament to the beauty of utilizing inexpensive cuts of meat and transforming them into a memorable and satisfying meal.
INGREDIENTS:
- 1½ cups dry white beans, picked over for debris and rinsed
- ¼ teaspoon baking soda
- 4 pounds oxtails
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 8 ounces bacon, finely chopped
- 3 cloves garlic, minced
- 4 celery ribs, diced
- 3 carrots, peeled and diced
- ¼ cup tomato paste
- 2 cups red wine
- 2 (14.5-ounce) cans peeled and diced tomatoes
- 2 bay leaves
- 1 dozen pearl onions, peeled
INSTRUCTIONS:
- Pour the rinsed beans into a mixing bowl, cover them with warm water by 2 inches, and stir in the baking soda. Cover the bowl with a tight-fitting lid or a lint-free kitchen towel and allow them to soak, undisturbed, for at least 12 and up to 18 hours.
- Drain the beans in a colander and rinse well.
- Sprinkle the oxtails with salt and pepper and set them on a plate to rest while you prepare the other additions to the soup pot.
- Warm the olive oil in a Dutch oven set over medium heat. Working in batches, brown the oxtails for about 4 minutes on each side, and then transfer them to a plate to rest.
- Toss the bacon into the pan and let it cook in the hot fat until crisp, about 8 minutes. Stir in the garlic, celery, and carrots, sautéing them until fragrant, about 6 minutes.
- Return the oxtails to the pan and stir in the tomato paste, red wine, and tomatoes. Drop in the bay leaves and simmer, covered, for 3 hours, or until the oxtails are tender and the meat easily separates from the bones.
- Stir in the pearl onions and soaked beans, and continue simmering, covered, for 30 to 45 minutes further or until the beans are tender.
- Pluck out the bay leaves, adjust the seasoning with sea salt, and then ladle the stew into soup bowls.
