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🍽️ Hearty Oxtail and Vegetable Stew

1269 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg oxtail (cut into pieces)
• salt
• pepper (from the mill)
• 4 onions
• 4 carrots
• 1 bulb fennel (approx. 200 g)
• 2 stalks celery
• 2 garlic cloves
• 3 tomatoes
• 30 g clarified butter
• 1 tsp capers (jar)
• 3 sprigs thyme
• 1 sprig rosemary
• 1 bay leaf
• 600 ml beef stock
• 350 g potatoes
• 60 g snow peas
• 1 zucchini
• 0.5 handful parsley

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the oxtail pieces thoroughly and pat them dry with a kitchen towel.
3. 3. Season the tail pieces generously with salt and pepper.
4. 4. Peel all the onions and carrots.
5. 5. Dice two of the onions finely.
6. 6. Leave the remaining onions in large pieces whole.
7. 7. Cut half of the carrots into small cubes.
8. 8. Cut the rest of the carrots into longish pieces.
9. 9. Clean the fennel, wash it, and cut it into quarters.
10. 10. Slice the fennel quarters into thin slices.
11. 11. Wash the celery and slice it.
12. 12. Peel the garlic and dice it finely.
13. 13. Wash the tomatoes and remove the hard stem area.
14. 14. Cut the tomatoes into cubes.
15. 15. Heat the ghee (clarified butter) in a large pot.
16. 16. Sear the oxtail pieces on all sides until browned.
17. 17. Remove the tail pieces from the pot and set them aside.
18. 18. Add the garlic, the finely diced onions, and the small carrot cubes to the fat.
19. 19. Add the celery and fennel to the pot as well.
20. 20. Sauté the vegetables, turning occasionally, for 3 to 5 minutes.
21. 21. Return the seared oxtail pieces to the pot.
22. 22. Add the tomato cubes.
23. 23. Pour the meat stock (broth) over the ingredients.
24. 24. Add the capers, fresh herbs, and bay leaves to the pot.
25. 25. Season the mixture again with salt and pepper to taste.
26. 26. Place the pot in the preheated oven.
27. 27. Braise the dish at medium heat for 1.5 to 2 hours.
28. 28. Add more stock if necessary during the cooking time.
29. 29. Wash the potatoes thoroughly.
30. 30. Boil the potatoes in salted water for about 25 minutes.
31. 31. Add the remaining carrot pieces (the long ones) about 15 minutes before the potatoes are done.
32. 32. Wash the snow peas and trim them (remove any strings if present).
33. 33. Cut the zucchini into bite-sized pieces.
34. 34. Add the snow peas and zucchini 10 minutes before the stewing time of the meat is finished.
35. 35. Wash the parsley and shake it dry.
36. 36. Chop the parsley roughly.
37. 37. Stir the parsley into the stew at the very end.
38. 38. Taste the dish one last time and adjust seasoning if needed.
39. 39. Drain the cooked potatoes.
40. 40. Distribute the potatoes onto deep plates.
41. 41. Serve the hot stew alongside.

Nutrition per serving

• kcal: 1269
• Protein: 73 g · Fett/Fat: 91 g · Carbs: 41 g