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Delicious, tender, hearty melt-in-your-mouth stew with oxtail, fresh herbs, red wine, and roasted rutabagas or turnips, carrots, and celery.
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Oxtail Stew With Roasted Vegetables
Roasted Oxtail Stew with Roasted Rutabagas or Turnips is a comforting and hearty dish that combines the rich flavors of oxtail with the earthy sweetness of roasted turnips.
This recipe takes time to develop layers of deep, savory flavors, making it a perfect choice for a cozy family dinner or special occasion.
You can choose either rutabagas or turnips for this recipe – they have a different flavor, but respond similarly in this dish – and add an earthy, delicious complexity and great nutrition to the hearty stew! Alternatively, you can swap for potatoes if you’d like.
How to Make Roasted Oxtail Stew
To make this recipe, we will need the following ingredients:
For the Roasted Oxtail:
- 2 pounds of oxtail: Oxtail is the star of this stew, providing a rich and meaty flavor. It becomes tender and flavorful when slow-cooked.
- Salt and pepper to taste: Seasoning with salt and pepper enhances the taste of the oxtail and adds a savory element.
- 2 tablespoons olive oil: Olive oil is used for roasting the oxtail, imparting a mild, fruity flavor and helping to achieve a nice sear.
For the Stew:
- 1 large onion, chopped: Onions provide a sweet and aromatic base to the stew, contributing depth and complexity to the flavor.
- 2 carrots, peeled and sliced: Carrots add a touch of natural sweetness and a hearty texture to the stew. They also bring in essential nutrients.
- 2 celery stalks, sliced: Celery adds a mild, earthy flavor and a pleasant crunch to the stew.
- 4 cloves garlic, minced: Garlic infuses the stew with a robust, aromatic quality and complements the other flavors.
- 2 tablespoons tomato paste: Tomato paste enriches the stew with a deep, umami-rich tomato flavor and adds thickness to the broth.
- 1 cup red wine: Red wine brings acidity, depth, and complexity to the stew. It also helps tenderize the oxtail.
- 4 cups beef broth: Beef broth forms the flavorful base of the stew, providing richness and savory notes.
- 2 bay leaves: Bay leaves contribute a subtle herbal aroma and flavor to the stew, enhancing its overall profile.
- 1 teaspoon dried thyme: Thyme adds a warm, earthy, and slightly minty note, complementing the meat and vegetables.
- 1 teaspoon dried rosemary: Rosemary contributes an aromatic, piney flavor that pairs well with the oxtail and other ingredients.
- Salt and pepper to taste: Additional salt and pepper are used to season the stew to your preferred taste.
For the Roasted Rutabagas:
- 2 large rutabagas or 4-6 medium-sized turnips, peeled and cut into chunks: Turnips provide a unique, slightly peppery flavor and a hearty texture when roasted.
- 2 tablespoons olive oil: Olive oil is used to coat the turnips before roasting, enhancing their taste and texture.
- Salt and pepper to taste: Seasoning the turnips with salt and pepper brings out their natural flavors.
- Fresh parsley for garnish: Fresh parsley is used as a garnish, adding a touch of freshness and color to the finished dish.
Use this method
- Preheat your oven to 350°F (175°C).
- Season the oxtail with salt and pepper. In an oven-safe Dutch oven or large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the oxtail on all sides until they develop a rich, golden color. Remove the oxtail from the pan and set them aside.
- In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize and deepen in flavor.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
- Return the browned oxtail to the Dutch oven. Add the beef broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the oxtail braise for 2.5 to 3 hours or until they are tender and easily pull away from the bone.
- While the oxtail is cooking, prepare the roasted turnips. Toss the turnip chunks with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the oven at 400°F (200°C) for 30-35 minutes or until they are golden and tender.
- Once the oxtail is done, remove it from the oven and skim off any excess fat from the surface of the stew.
- Serve the roasted oxtail stew with the roasted turnips and garnish with fresh parsley. Enjoy your hearty and flavorful meal!
Tips and Tricks for Perfect Oxtail Stew
Choose High-Quality Oxtail: Start with high-quality oxtail. Look for well-trimmed and meaty pieces. Fresh oxtail with good marbling will result in a richer and more flavorful stew.
Browning the Oxtail: Before adding it to the stew, brown the oxtail pieces in a hot pan with olive oil. This step enhances the flavor by creating a caramelized crust on the meat.
Mirepoix Magic: Pay attention to the mirepoix (onion, carrots, and celery). Cook them until they’re nicely caramelized, as this will add a depth of flavor to the stew.
Deglaze with Wine: When adding the red wine, use it to deglaze the pan. Scrape up any browned bits from the bottom of the pan; these are packed with flavor and will infuse the stew.
Low and Slow: Oxtail requires slow cooking to become tender and release its rich flavors. Use a low simmer or a slow cooker to achieve the perfect consistency.
Skim Excess Fat: Oxtail can be fatty, so skim off any excess fat that rises to the surface during cooking. This will result in a cleaner, less greasy stew.
Season Gradually: Season the stew gradually throughout the cooking process. Taste and adjust the salt and pepper as needed to achieve the right balance of flavors.
Herbs and Spices: Experiment with herbs and spices to enhance the stew’s aroma and taste. Dried thyme and rosemary are classic choices, but you can customize with your favorite herbs.
Taste and Adjust: Taste the stew as it cooks and make any necessary adjustments. If it needs more depth or richness, consider adding a touch of beef broth or wine.
Allow Resting: Like many stews, oxtail stew often tastes even better the next day. Allow it to cool and then refrigerate it overnight to let the flavors meld together.
Roasted Turnips: When roasting the turnips, make sure they’re spread out in a single layer on the baking sheet. This allows them to caramelize evenly. Don’t overcrowd the pan.
Garnish: Finish the dish with a sprinkle of fresh parsley for a burst of color and freshness. It adds a pleasant contrast to the richness of the stew.
Serve with Accompaniments: Consider serving the stew with a side of crusty bread, mashed potatoes, or a simple green salad to complete the meal.
FAQs
Oxtail is the tail of a cow, and it’s used in stew because it’s rich in flavor and contains gelatin, which gives the stew a velvety texture when slow-cooked.
Yes, you can customize the vegetables to your preference. Potatoes, carrots, parsnips, and rutabagas are common alternatives to turnips in oxtail stew.
Browning the oxtail before adding it to the stew is recommended. It adds depth of flavor by caramelizing the meat’s surface.
Yes, you can adapt this recipe for a slow cooker. Brown the oxtail and sauté the vegetables as instructed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the oxtail is tender.
Red wine, such as a Cabernet Sauvignon or Merlot, works well for deglazing in this stew. It adds depth and richness to the flavor.
Oxtail should be cooked until it’s fork-tender, which typically takes 2-3 hours of simmering. You can test it by inserting a fork or knife into a piece; it should go in easily without resistance.
Yes, oxtail stew often tastes better when made in advance and reheated. Allow it to cool, refrigerate it overnight, and then reheat it the next day to let the flavors meld.
You can serve this hearty stew with crusty bread, rice, or mashed potatoes. A garnish of fresh parsley or thyme can enhance the presentation and flavor.
Yes, you can freeze leftover oxtail stew in an airtight container for up to three months. Thaw it in the refrigerator and reheat it on the stove or in the microwave.
You can experiment with different herbs and spices to tailor the stew to your taste. Some people like to add bay leaves, allspice, or a splash of Worcestershire sauce for extra flavor.
What to Serve With Oxtail Stew
Mashed Potatoes: Creamy mashed potatoes are a classic accompaniment to oxtail stew. The rich stew sauce pairs perfectly with the fluffy potatoes.
Rice: Serve the stew over white or brown rice. The rice absorbs the flavorful broth and complements the meaty oxtail.
Crusty Bread: A loaf of crusty bread or a baguette is perfect for soaking up the savory stew juices. You can also toast the bread for added texture.
Polenta: Creamy polenta is a comforting side dish that pairs well with oxtail stew. It adds a comforting, porridge-like element to your meal.
Roasted Vegetables: Roasted root vegetables like carrots, parsnips, and turnips can be served alongside the stew. Their natural sweetness complements the richness of the stew.
Green Vegetables: A side of steamed or sautéed green vegetables like broccoli, green beans, or Brussels sprouts adds a fresh and healthy element to the meal.
Coleslaw: A light and tangy coleslaw can provide a refreshing contrast to the rich and savory flavors of the stew.
Cornbread: Sweet and savory cornbread is a Southern classic that pairs well with oxtail stew. The slightly sweet flavor of cornbread complements the stew’s richness.
Pickles: A small dish of pickles or pickled vegetables can provide a delightful tangy contrast to the stew’s flavors.
Salad: A simple green salad with a vinaigrette dressing can add a fresh and crisp component to your meal.
Red Wine: If you enjoy wine, consider serving a robust red wine like Cabernet Sauvignon or Merlot alongside your oxtail stew.
Fruit Salad: A refreshing fruit salad with citrus and tropical fruits can balance out the meal’s richness.
Try these other delicious recipes next:
Roasted Oxtail Stew Recipe
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Roasted Oxtail Soup
Equipment
Ingredients
For the Stew:
- 1 large onion chopped
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ tsp sea salt
- ¼ tsp ground black pepper
For the Roasted Rutabagas:
- 2 large rutabagas or 4-6 medium-sized turnips peeled and cut into chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Season the oxtail with salt and pepper. In an oven-safe Dutch oven or large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the oxtail on all sides until they develop a rich, golden color. Remove the oxtail from the pan and set them aside.
- In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize and deepen in flavor.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
- Return the browned oxtail to the Dutch oven. Add the beef broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the oxtail braise for 2.5 to 3 hours or until they are tender and easily pull away from the bone.
- While the oxtail is cooking, prepare the roasted rutabagas or turnips. Toss the turnip chunks with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the oven at 400°F (200°C) for 30-35 minutes or until they are golden and tender.
- Once the oxtail is done, remove it from the oven and skim off any excess fat from the surface of the stew.
- Serve the roasted oxtail stew with the roasted turnips and garnish with fresh parsley. Enjoy your hearty and flavorful meal!
Question, so the rutabaga or turnips aren’t served in the stew. They’re a side dish?
The rutabaga and turnips are something I usually serve the oxtail soup over but they can be on the side yes.