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Indulge in the classic – Italian Wagyu Oxtail Stew

Everyone loves beef stew, the rich, meaty and velvety sauce with the melt-in-your mouth oxtail bites. More importantly, it’s not difficult to make at all. With this simple recipe and some patience, you can make this superb classic stew at home too 👨‍🍳.

It’s all about my trials and errors to get this wonderful beef stew recipe, so don’t rush in making it! Be patient and read through my tips at the very end.

Yields4 Servings

Main ingredients
 2 tbsp Olive Oil
 1 kg Wagyu Oxtail
 1 ¼ cups Flour
 4 Tomato
 2 Carrot
 2 Onion
 1 Garlic
 1 Shallot
 Salt and pepper
For the broth:
 1 cup Red wine
 1 Tomato Sauce
 1 ½ cups Stew Broth/Beef Stock
 ½ cup Water
 1 Bay Leaf
 2 tsp Oregano
 2 tsp Thyme
 2 tbsp Parsley
 2 tbsp Basil
 Rock sugar

1

Heat a Dutch oven over medium-high heat.

2

Add 1 tablespoon of olive oil to pan. Sprinkle the oxtail with pinches of salt and pepper; dredge in flour.

3

Coat the beef with flour and sauté for about 6 mins, browning on all sides. Then, remove from pan.

4

Add 1 tablespoon of olive oil to the dutch oven. Add shallots, onion and chopped carrot; sauté 8 mins, stirring occasionally. Add garlic; sauté for 45 secs. Remove from pot.

5

In the same pot, add wine and let it boil until reduced to 1/3 cup (about 5 mins).

6

Return meat and onion mixture to pot. Add tomato, broth, water, oregano. thyme, bay leaf. Cover, reduce heat, and simmer until meat is very tender.

7

Discard bay leaf. Stir in salt to taste, basil and parsley.

Ingredients

Main ingredients
 2 tbsp Olive Oil
 1 kg Wagyu Oxtail
 1 ¼ cups Flour
 4 Tomato
 2 Carrot
 2 Onion
 1 Garlic
 1 Shallot
 Salt and pepper
For the broth:
 1 cup Red wine
 1 Tomato Sauce
 1 ½ cups Stew Broth/Beef Stock
 ½ cup Water
 1 Bay Leaf
 2 tsp Oregano
 2 tsp Thyme
 2 tbsp Parsley
 2 tbsp Basil
 Rock sugar

Directions

1

Heat a Dutch oven over medium-high heat.

2

Add 1 tablespoon of olive oil to pan. Sprinkle the oxtail with pinches of salt and pepper; dredge in flour.

3

Coat the beef with flour and sauté for about 6 mins, browning on all sides. Then, remove from pan.

4

Add 1 tablespoon of olive oil to the dutch oven. Add shallots, onion and chopped carrot; sauté 8 mins, stirring occasionally. Add garlic; sauté for 45 secs. Remove from pot.

5

In the same pot, add wine and let it boil until reduced to 1/3 cup (about 5 mins).

6

Return meat and onion mixture to pot. Add tomato, broth, water, oregano. thyme, bay leaf. Cover, reduce heat, and simmer until meat is very tender.

7

Discard bay leaf. Stir in salt to taste, basil and parsley.

Italian Wagyu Oxtail stew

💡Tips:

  • I tend to make the beef stew one day before the big dinner plan, because I always feel that stew tastes better and richer the next day.
  • Before the “real” dinner plan, I will add 1 more onion, 2 more tomatoes (depends on whether you like a more tomatoey sauce or not) as well as some chopped carrots, and let it shimmer for an hour or so. The reason is that after long shimmering, the onion and carrot would melt and dissolve in the stew. Adding a bit more of these ingredients can enhance the bite and sweetness of the stew.
  • Rock sugar is also important, even though you don’t find it as an ingredient from most Western recipes. In fact, rock sugar is a stable in Chinese cooking, adding it to stew can improve the texture of the meat and preserve the fragrance of the stew.
  • Don’t forget, some baguettes too 😉

 

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