Description
Queue de Boeuf (Oxtail Stew) is a classic French dish that features tender, slow-cooked oxtail simmered in a rich, savory broth with aromatic vegetables and herbs. Perfect for colder months, this hearty stew offers warmth and comfort in every bite. With its deep flavors and melt-in-your-mouth oxtail, this dish is a celebration of traditional French cuisine, ideal for a cozy dinner or special occasion.
Ingredients
- 2–3 lbs oxtail, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (preferably Bordeaux or Merlot)
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the oxtail: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season oxtail with salt and pepper and brown on all sides, about 5-7 minutes. Remove the oxtail and set it aside.
- Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for another minute.
- Add the tomato paste: Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor.
- Deglaze the pot: Pour in the red wine to deglaze the pot, scraping any browned bits. Simmer for 5 minutes to reduce the wine slightly.
- Simmer the stew: Add beef broth, diced tomatoes, bay leaves, thyme, and rosemary. Return the oxtail to the pot and stir to combine. Bring to a simmer.
- Slow-cook: Cover and reduce heat to low. Simmer for 2.5 to 3 hours, or until oxtail is very tender and begins to fall off the bone. Stir occasionally and check seasoning, adjusting salt and pepper.
- Serve: Remove bay leaves and serve the stew hot, garnished with chopped parsley. Pair with mashed potatoes, crusty bread, or rice.
Notes
- Experiment with herbs like sage, tarragon, or parsley for different flavors.
- Add a pinch of red pepper flakes or chopped chili pepper for a spicy kick.
- For a non-alcoholic version, substitute wine with more beef broth or balsamic vinegar.
