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[Recipe] Red wine braised oxtail stew with tomatoes and okra

Oxtail stew

I love oxtail and normally make a nice broth with the roasted bones. In stews, the oxtail soaks up delicious flavours and the meat is tender.

I cooked the stew several hours on low on the stove, but feel free to adjust the time if you have a slow-cooker or pressure cooker. I made this stew about 3 times already this year, and my family loves it!

Oxtail stew preparation work

Oxtail stew preparation work

 

Oxtail stew

Oxtail stew

 

Oxtail stew

Oxtail stew

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[Recipe] Red wine braised oxtail stew with tomatoes and okra
 
Author:
Ingredients
  • 3 pounds of oxtail
  • 2 cups of sliced okra
  • 1 carrot-diced
  • 3 shallots-minced
  • 5 cloves of garlic-minced
  • 1 can of whole tomatoes (540 ml)
  • 2 tomatoes- rough dice, keep seeds
  • ½ bottle of red wine
  • 4 bay leaves
  • Salt and pepper
  • ½ can of a156 ml tomato paste
  • 1 tsp of dried thyme
  • Cooking oil
Instructions
  1. Season the oxtail with salt and pepper on both sides. Brown the oxtail in a pot with some oil. Remove the oxtail from the pot and set aside.
  2. Using the same pot, cook the shallots and garlic, followed by the carrots and the fresh tomatoes.
  3. Add in the tomato paste with the vegetables. Followed by the can of tomatoes including the juice and break the tomatoes apart with a slotted spoon.
  4. Add in the oxtail followed by the red wine. Make sure there's enough liquid to cover the bones.
  5. Add in the thyme and bay leaves.
  6. Cook on slow for 4-5 hours. Add in the okra 30 minutes before serving, so it doesn't disintegrate in the stew.
  7. Check periodically and stir the mixture to make sure the bottom doesn't stick.
  8. Taste the stew. Season with salt and pepper based on your taste buds.

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