Since she was four years old (she is now 26), I have made this straightforward oxtail stew for my daughter’s birthday each year. I didn’t really find a recipe for it, so I created my own. With a touch of red wine and pearl barley, it is rich.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 40 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil, or to taste
- 3 pounds beef oxtails, cut into 1 1/2-inch pieces, or more to taste
- ½ cup red wine
- 1 quart vegetable broth
- 1 cup water (Optional)
- 1 quart beef broth
- ⅓ cup pearl barley
- 3 cloves garlic, minced, or to taste
- 2 bay leaves
- 2 dashes hot sauce
- salt and ground black pepper to taste
- 1 pound baby carrots
- ½ cup chopped shallots (Optional)
- ½ cup chopped celery
Instructions
- Heat olive oil in a Dutch oven. Add oxtails and cook until browned, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer oxtails to a plate. Pour red wine into the Dutch oven; scrape any browned bits off the bottom with a wooden spoon.
- Return oxtails to the Dutch oven and add vegetable broth. Bring to a boil. Simmer until flavors combine, about 90 minutes. Add 1 cup water, if needed, to keep the oxtails covered.
- Add beef broth, barley, garlic, bay leaves, hot sauce, salt, and pepper. Simmer until barley softens, about 30 minutes. Add carrots, shallots, and celery. Continue simmering until oxtails and carrots are tender, about 30 minutes more.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 5 g |
| Protein | 39 g |
| Saturated Fat | 7 g |
| Sodium | 1150 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |