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Let me share my favorite Basque oxtail stew recipe. This hearty dish brings back memories of my grandmother's kitchen, filled with rich aromas and warmth. I've tweaked her traditional method, perfecting it over years. Slow-cooked oxtail becomes incredibly tender, falling off the bone. Red wine adds depth, while carrots and onions provide sweetness. Trust me, this stew is worth every minute it takes to make. Your taste buds will thank you for this comforting, flavorful experience.
Ingredients for Delicious Basque Oxtail Stew
- Oxtail: Rich, flavorful meat that becomes tender and succulent when slow-cooked, adding depth and richness to the stew.
- Olive oil: Used for browning the oxtail and sautéing vegetables, enhancing flavors and adding a subtle fruity note to the dish.
- Onion: Adds sweetness and depth of flavor to the stew, creating a savory base for the other ingredients to build upon.
- Carrots: Bring a touch of natural sweetness and a pop of color to the stew, while adding a subtle earthy flavor.
- Garlic: Infuses the stew with a pungent, aromatic flavor, enhancing the overall taste and aroma of the dish.
- Red wine: Adds richness, depth, and complexity to the stew, providing a bold flavor that complements the oxtail beautifully.
- Beef broth: Provides a savory base for the stew, adding depth of flavor and richness that enhances the overall taste.
- Bay leaf: Imparts a subtle herbal note to the stew, adding a layer of complexity and enhancing the overall flavor profile.
Read more: Haitian Oxtail Stew Recipe
Essential Tools for Making Basque Oxtail Stew
- Large pot: Essential for braising the oxtail and simmering the stew for a long period.
- Chef's knife: Needed for cutting the vegetables and trimming the oxtail before cooking.
Basque Oxtail Stew Recipe
Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 lbs oxtail
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
Read more: Basque Beef Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat. Brown the oxtail on all sides.
- Remove oxtail and set aside. In the same pot, sauté onions, carrots, and garlic until soft.
- Add red wine to deglaze the pot, scraping up any browned bits.
- Return oxtail to the pot. Add beef broth and bay leaf. Season with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, until the meat is tender.
Notes:
Nutrition value:
Keywords:
Read more: Basque Lamb Stew Recipe
Tips for Making Basque Oxtail Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed, then let it cool completely.
- Refrigerate in an airtight container for up to 3 days.
- Reheat on the stove before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove.
Oxtail is a tough cut of meat that becomes tender and flavorful when slow-cooked, making it perfect for hearty stews like this Basque oxtail stew.
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