The Story in the Pot
This stew is a story. It simmers for hours. The smell fills your whole house. It reminds me of snowy afternoons with my own gran.
She taught me to cook the tough cuts. “Good things take time, Elowen,” she’d say. I still laugh at that. She was right. The long cook makes the meat fall right off the bone.
Why We Start with a Sear
First, we brown the oxtail. This is not just for color. It builds flavor in the bottom of the pot. That brown bit is called fond. It is flavor gold.
This matters because flavor builds in layers. Like a good story. You need a strong start. Doesn’t that smell amazing when it hits the pan? What is your favorite cooking smell in your house?
The Magic of Waiting
Now, we let it braise. Add wine and stock. Then walk away for three hours. This is the hard part for young cooks. You must be patient.
The wait matters. It turns hard work into tenderness. The heat and time break everything down. They make it soft and kind. *Fun fact: The word “braise” comes from the French word for “live coals.” People used to cook these stews right in the fireplace!
Roasted Vegetable Friends
While the stew cooks, roast your vegetables. Carrots, parsnips, turnips. Toss them in oil and salt. The oven makes them sweet and a little crispy.
I add them at the end. This keeps their shape and taste. Do you have a root vegetable you love? I was scared of parsnips as a girl. Now I cannot imagine winter without them.
Bringing It All Together
When the meat is tender, take it out. Skim off the extra fat. Then strain and boil the liquid. This makes a rich, shiny sauce.
Put the meat and roasted veggies back in. Let them get cozy for 30 minutes. This final step lets the flavors marry. It makes one united dish from many parts.
A Feast for Sharing
This is not a fast meal. It is a weekend project. It is for when people you love are coming over. The long cook gives you time to set the table. To talk.
That is why this meal matters. It feeds more than our stomachs. It feeds our time together. What is a meal your family makes for special days? I would love to hear about your traditions.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Oxtails, joints separated | 3 pounds (1.3 kg) | |
| Kosher salt | To taste | For seasoning oxtails and vegetables |
| Freshly ground black pepper | To taste | For seasoning oxtails and vegetables |
| Extra-virgin olive oil | 1 tablespoon + for roasting | For searing and roasting |
| Yellow onion, chopped | 1 medium | |
| Carrot, chopped | 1 large | For stew base |
| Celery rib, chopped | 1 | |
| Garlic cloves, whole | 3 | Peel intact |
| Bay leaf | 1 | |
| Thyme | Pinch | |
| Stock (beef or chicken) | 2 cups (475 ml) | |
| Red wine | 2 cups (475 ml) | |
| Carrots, cut into 1-inch segments | 2 | For roasting; halve larger pieces lengthwise |
| Parsnips, cut into 1-inch segments | 2 | For roasting; halve larger pieces lengthwise |
| Turnips or rutabagas, cut into 1-inch pieces | 2 | For roasting |
| Chopped parsley | For garnish |
Instructions
Step 1: Pat your oxtails dry with a towel. This helps them brown nicely. Season them well with salt and pepper. Heat oil in your big pot. Brown the oxtails on all sides. Work in batches so they don’t steam. I still laugh at that sizzle. It means flavor is starting. Set the browned meat aside on a plate.
Step 2: Now, add your chopped onion, carrot, and celery to the pot. Cook them until they soften. Doesn’t that smell amazing? It’s called the “holy trinity” of cooking. Stir them around in the tasty bits from the meat. This builds your stew’s foundation. (A hard-learned tip: scrape the bottom well to get all the flavor!)
Step 3: Put the oxtails back in the pot. Add the garlic, bay leaf, thyme, stock, and wine. Bring it to a gentle simmer. Then cover it and let it cook low and slow for 3 hours. The meat will become so tender. What do you think the wine does for the stew? Share below!
Step 4: About an hour before the stew is done, heat your oven. Toss your carrot, parsnip, and turnip pieces with oil, salt, and pepper. Roast them until they are sweet and browned. This makes them extra delicious. I love how cozy it makes the kitchen feel.
Step 5: When the meat is tender, take it out of the pot. Skim the fat off the top of the liquid. Then, strain the liquid into a bowl. Press on the veggies to get all their goodness out. Simmer this liquid until it reduces by half. It will become a rich, glossy sauce.
Step 6: Finally, put the meat back in the sauce. Gently stir in your roasted root vegetables. Let everything warm together for about 30 minutes. The flavors will become best friends. Sprinkle with fresh parsley before serving. Your feast is ready.
Creative Twists
This stew is wonderful as written. But sometimes, it’s fun to play. Here are three simple twists for your next batch. They each add a little different character. My grandson loves the first one.
Swap the red wine for dark beer or stout. It gives a deep, malty flavor. Add a spoonful of berry jam to the sauce. Just a little, for a sweet hint. Use sweet potatoes instead of turnips for roasting. They get so caramelized and nice. Which one would you try first? Comment below!
Serving & Pairing Ideas
This stew is a full meal with the vegetables inside. But I always make a little something extra. A pile of buttery mashed potatoes is perfect for the sauce. Or a simple loaf of crusty bread for dipping. A bright green salad on the side is lovely, too.
For drinks, a glass of the same red wine you cooked with is nice. For a cozy non-alcoholic sip, try sparkling apple cider. It feels festive. Which would you choose tonight?
Keeping Your Feast Cozy for Later
This stew gets even better the next day. Let it cool completely first. Then, pop it in the fridge for up to four days. The flavors become best friends overnight. You can also freeze it for a future cozy meal. Use a sturdy container and leave some space at the top. It will keep for three months. Thaw it slowly in the fridge.
Reheating is simple. Warm it gently on the stove. Add a splash of water or broth if it seems thick. I once reheated it too fast and the bottom stuck! Low and slow is the way. Batch cooking this stew is a gift to your future self. It means a wonderful dinner is always ready on a busy night. Have you ever tried storing it this way? Share below!
Simple Fixes for a Perfect Stew
First, if your sauce is too thin, just let it simmer longer. Reducing it concentrates the flavor beautifully. If it’s too thick, stir in a little broth or water. I remember when my first stew was like gravy! A simple fix saved it. Second, if the meat isn’t falling off the bone, it needs more time. Just let it braise a bit longer. Patience makes it perfect.
Third, watch the salt. You season the meat and vegetables early. The liquid reduces a lot. So, always taste at the end before adding more salt. Getting these steps right builds your cooking confidence. It also makes sure every bite is full of deep, rich flavor. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your stock label to be sure.
Q: Can I make it ahead?
A: Absolutely! Make the full stew a day or two before. The flavors improve.
Q: What if I don’t have red wine?
A: Use more broth instead. You’ll still get a lovely, rich stew.
Q: Can I make a smaller portion?
A: You can halve the recipe. Use a smaller pot and check it a bit earlier.
Q: Any optional tips?
A: A fun fact: adding a piece of orange peel while it braises gives a lovely holiday hint. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings warmth to your table. Cooking is about sharing stories and good food. I love hearing from you in my kitchen. Your stories make my day brighter. Tell me all about your cooking adventure. Have you tried this recipe? I would love to know how it turned out for you. Please share your thoughts in the comments below.
Happy cooking!
—Elowen Thorn.
Yuletide Braised Oxtail Feast
Description
A rich and hearty braised oxtail stew with roasted root vegetables, perfect for a festive winter gathering.
Ingredients
For the Roasted Vegetables:
Finishing:
Instructions
- Pat the oxtails thoroughly dry with paper towels. Season all sides with kosher salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a 6-quart Dutch oven over medium to medium-high heat. Working in batches, sear the oxtails on all sides until deeply browned. Transfer them to a plate and set aside.
- Add the chopped onion, carrot, and celery to the same Dutch oven. Cook for several minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften.
- Return the seared oxtails to the pot. Add the whole garlic cloves, bay leaf, thyme, stock, and red wine. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 3 hours, or until the meat becomes fork-tender.
- One hour before the stew finishes cooking, preheat the oven to 350°F (175°C). Place the carrots, parsnips, and turnips in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for approximately 1 hour, or until the vegetables are lightly browned and fully cooked.
- When the oxtails are tender, remove them from the cooking liquid. Skim excess fat from the surface using a spoon, a fat separator, or by chilling the liquid until the fat solidifies and can be removed easily.
- Pour the cooking liquid through a fine-mesh strainer into a bowl, pressing the softened vegetables to extract as much flavor as possible. Discard the solids. Return the strained liquid to the Dutch oven and simmer until reduced by half.
- Add the oxtails back into the reduced sauce. Incorporate the roasted root vegetables. Warm over low heat for 30 minutes to allow the flavors to meld. Garnish with chopped parsley before serving.
Notes
- For the best flavor, prepare this stew a day ahead. After skimming the fat and reducing the sauce, let it cool completely and refrigerate overnight. The flavors deepen, and the fat solidifies on top for easy removal before reheating and adding the roasted vegetables.