A rich and hearty oxtail stew slow-cooked to perfection, combining tender meat with flavorful vegetables and spices for a comforting meal.
Preparation time
20min
Cooking time
8h
Ingredients
4 Servings
- 2 bay leaves
- 500 ml beef broth
- 1 tsp black pepper
- 3 carrots
- 2 garlic cloves
- 2 tbsp olive oil
- 1 onion
- 900 g oxtail
- 2 potatoes
- 250 ml red wine
- 1 tsp salt
- 1 tsp thyme
- 2 tbsp tomato paste
Directions
Step 1
Heat the olive oil in a large skillet over medium-high heat.
Step 2
Brown the oxtail on all sides, then transfer to the slow cooker.
Step 3
In the same skillet, sauté the onions and garlic until softened.
Step 4
Add the carrots and potatoes to the slow cooker.
Step 5
Pour in the beef broth, red wine, and tomato paste. Stir to combine.
Step 6
Add the thyme, bay leaves, salt, and pepper.
Step 7
Cover and cook on low for 8 hours or until the meat is tender and falling off the bone.
Step 8
Remove the bay leaves before serving.