Oxtail and Root Vegetable Stew 127
Meaty beef oxtails are simmered alongside rich aromatics and a hearty selection of diced root vegetables in this stew.
Oxtail and Root Vegetable Stew Prep Time:
10 mins
Cook Time:
Ingredients
Yield:
6 cups
⁄2 tsp. sea salt
1
⁄4 tsp. freshly ground black pepper
1
6
2
2 TB. diced shallots
7
2 garlic cloves, minced
When the pot is hot, add 3 tablespoons extra-virgin olive oil and heat until shimmering.
Pour in beef broth and cold water. Add bay leaves, rosemary, and browned oxtails. Cover and reduce heat to low. Simmer, stirring occasionally, for 2 hours.
4
8
3
⁄2 tsp. ground allspice
1
⁄2 cup dry red wine
1
2 cups beef broth
Add enough oxtails to cover the bottom of the pot (don’t overcrowd). Cook for 3 to 5 minutes on all sides, until deeply browned. Remove from the pot and repeat with 3 tablespoons olive oil and remaining oxtails.
2 cups cold water 2 bay leaves 1 sprig rosemary 1 medium carrot, trimmed and sliced ⁄2 lb. (225g) turnips, peeled and diced
1
⁄4 lb. (340g) celery root, peeled and diced
11⁄2 cups
Add dry red wine and stir, scraping up any browned bits from the bottom of the pot. Cook for 1 minute.
Season beef oxtails on all sides with sea salt and black pepper.
8 TB. extra-virgin olive oil
Serving Size:
1
Heat a large soup pot or Dutch oven over mediumhigh heat.
1 lb. (450g) beef oxtails
3
3 hrs, 10 mins
5
Reheat remaining olive oil in the pot over medium heat. Add remaining 2 tablespoons olive oil, shallots, garlic, and allspice. Cook for 2 to 3 minutes, or until shallots are browned and garlic is fragrant.
Add carrot, turnips, and celery root. Replace cover and simmer for an additional 1 hour, or until vegetables and oxtails are tender.
9
Remove and discard bay leaves and rosemary sprig before serving.
Nutrition per Serving 63% Protein 25% Fat
12% 0.8:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
615
43g
38g
22g
3g
19g
