Oxtail Beef Stew

Oxtail Beef Stew

Serves : 4-8 people

Prep time : 20 minutes

Cook time : 4-8 hours

Cut : 2-3 lbs Five Marys Beef Oxtail - ORDER YOURS HERE / 1 lb Five Marys Jowl Bacon - ORDER YOURS HERE

Ingredients :

2 -3 lbs Beef Oxtail, trim and thick pieces of fat and separate

1 packet of sliced Pork Jowl (guanciale or pancetta is a good substitute) 

3 Tablespoons of Olive Oil or Butter, I like a mixture of both 

1/2 cup Onion, small dice

1/2 cup Leek, only the white part, small dice and wash thoroughly

2 ea Garlic cloves smashed

1 Tablespoon Flour

1 Bottle Red Wine

1 pinch chili flake

2 each Bay Leaves

3 sprigs thyme (2 for the pot and 1 picked of its leaves for mushrooms)

1 cup Crimini Mushrooms, washed and quartered

1 cup Nante or Baby Carrots, whatever you fancy cut in half

Salt and Pepper to taste

Parsley chopped for garnish

Grated Fresh Horseradish for garnish

INSTRUCTIONS :

1. Place cleaned Oxtails in a heavy bottomed crock with oil and butter for browning

2. Brown oxtails on all sides, sprinkle in flour and coat thoroughly

3. Add Onion, Leek, Carrot and Garlic and reduce heat, cook until soft

4. Add Wine and cook of alcohol

5. Add Bay leaves, chili flake and thyme

6. Cover and cook 4-8 hours until meat starts pulling away from bones.

7. Cut Pork jowl into small strips

8. In a separate skillet render Pork jowl until almost crispy, remove from pan and add mushrooms and carrots with picked thyme.

9. Cook the mushrooms until they expel their juices and brown up nicely

10. Add Pork Jowl back in and add to the stew right before you are ready to serve it. 

11. Taste and adjust with salt and pepper

12. Serve with garnishes on the side and toasted sourdough bread

Recipes from Five Marys Farms - pastured, all-natural meats from our family to yours.