Braised Oxtail Stew

This hearty oxtail stew combines the sweetness of bell peppers and cocktail tomatoes with a rich blend of red wine and beef stock. Slow-cooked to tender perfection, this dish brings a savory depth that’s ideal for cozy gatherings.

Ingredients

3 GREENHOUSE bell peppers, chopped
1 lb GREENHOUSE cocktail tomatoes, quartered
3 large bay leaves
1 yellow onion, finely chopped
2 ½ lbs oxtail
3 cups beef stock
1 cup carrots, peeled & chopped
1 cup red wine
¼ cup olive oil, divided
2 tbsp garlic, finely chopped
2 tbsp flat-leaf parsley, finely chopped, for garnish
Salt & pepper, to taste

DIRECTIONS

Preheat oven to 325°F.
In an oven safe pot, heat 2 tbsp of olive oil on medium-high heat. Season oxtail with salt and pepper, then sear until browned, about 10 minutes on each side. Remove meat and set aside.
In the same pot, add remaining olive oil, onions, carrots, garlic and tomatoes and cook for 10 minutes. Add in bell peppers and cook for 2 minutes. Remove vegetables from pot and set aside.
Add wine to pot and reduce for 1 minute. Next, add the oxtail and vegetables back in the pot. Followed that with the beef stock and bay leaves. Bring to a boil, stir, cover and place in oven.
Cook for 3 hours, checking every hour to make sure the liquid has not fully reduced.
To serve, remove bay leaves and season with salt & pepper to taste. Add parsley and serve.