Ingredients

The following ingredients have 6 Servings
  • 5 lbs oxtail
  • 16 oz beef broth
  • 2 cups red wine
  • 2 tablespoons red wine vinegar
  • 8 oz diced tomatoes (canned)
  • 1 cup onion (diced)
  • 1 cup celery (chopped)
  • 2 shallots (chopped)
  • 4 tablespoons tomato paste
  • 1/2 cup flour
  • 1 tablespoons fresh basil (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon fresh chives (chopped)
  • 2 bay leaves
  • 6 tablespoons butter
  • 3 tablespoons lemon juice
  • 1 bag egg noodles
  • 2 tablespoons olive oil (for sauting)

Instruction

  • Start by rinsing your oxtail and patting it dry. Trim any excess skin and fat (or have your butcher do this) and season with salt and pepper
  • Combine salt and pepper, to taste, in a large bowl with 1/4 cup of flour. Add the oxtail and toss gently to coat.
  • Heat the olive oil in a double boiler over medium-high heat then add the coated oxtail. Sear until each side is crusty and brow, or about 3-5 minutes per side.
  • Once your oxtail is seared, remove it from the pan and drain any drippings, should there be too much, but leave some to saute the onions, carrots, and celery.
  • After the onions are translucent, add the tomato paste and diced tomatoes and bring to a light bubble. Add your herbs now as well.
  • Pour in your red wine, red wine vinegar, and beef stock and bring to a rolling boil.
  • Reduce heat to a simmer and add your oxtail and bay leaves. Cover and let cook for about 2 and a half hours, stirring every 30 minutes.
  • When you notice the meat beginning to come off the bone, or when the stew is separating, add the remaining 1/4 cup of flour, in 2 tablespoon increments to avoid clumping.
  • As soon as the oxtail is almost entirely sliding from the bone, heat butter in a large pan and add your shallots when it's beginning to brown.
  • Add your chives and cooked butter noodles, some lemon juice, and salt and pepper. Stir to combine.
  • Lastly, remove the bone and place the meat in the center of a large plate of noodles and ladle your stew over it. Serve and eat!