If you’re looking to warm your soul with a dish that embodies comfort and rich flavors, look no further than the delightful Cossack Oxtail Stew! This Ukrainian classic is a hearty blend of tender oxtails, aromatic vegetables, and savory beef broth that simmers to perfection, creating a meal that’s not just food, but an experience. Imagine the tantalizing aroma filling your kitchen as the oxtails braise slowly, melting into a tender, flavorful stew that will have your family and friends begging for seconds. Ready to impress your taste buds and elevate your dinner game? Let’s dive into this mouthwatering recipe that promises to be the star of your dining table!
Ingredients
- 2 pounds oxtails
- 1 large onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the oxtails dry with paper towels and season generously with salt and black pepper on all sides.
- Heat a large heavy-bottomed Dutch oven or stockpot over medium-high heat. Add a small amount of oil and brown the oxtails in batches, ensuring each piece develops a deep golden-brown crust. This process should take about 3-4 minutes per side.
- Remove the browned oxtails and set aside. In the same pot, add chopped onions, carrots, and celery. Sauté the vegetables until they become soft and the onions turn translucent, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Return the oxtails to the pot and pour in the beef broth. Add bay leaves and bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and let the stew simmer slowly. Allow the oxtails to braise for approximately
- 5 to 3 hours, or until the meat becomes incredibly tender and begins to fall off the bone.
- Periodically check the liquid level and stir the stew, adding more broth if needed to prevent sticking.
- Once the meat is fork-tender, remove the bay leaves and taste the stew. Adjust seasoning with additional salt and pepper as required.
- Let the stew rest for 15-20 minutes before serving to allow flavors to meld together.
- Serve hot, garnished with freshly chopped parsley. Traditionally, this stew pairs wonderfully with boiled potatoes or crusty bread.
Tips
- Choose the Right Cut: Opt for well-marbled oxtails, as the fat will render down during cooking, adding richness to your stew.
- Don’t Rush the Browning: Take your time browning the oxtails; this step is crucial for developing deep, complex flavors in your stew.
- Season Gradually: Start with a little salt and pepper, and adjust the seasoning at the end. This allows you to better control the final flavor of your dish.
- Use Quality Broth: For the best results, use homemade beef broth or a high-quality store-bought option. The broth is the backbone of your stew!
- Let It Rest: Allowing the stew to rest for 15-20 minutes after cooking helps the flavors to meld beautifully, making each bite even more delicious.
- Pair It Right: Serve your Cossack Oxtail Stew with boiled potatoes or crusty bread to soak up the rich broth. A side of pickles can also add a delightful contrast to the dish.
- Make It Ahead: This stew tastes even better the next day! Consider making it a day in advance to let the flavors develop even further.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
