diaglo
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rothe (ox) tail stew
Rothetail Stew Recipe
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We serve the rothetails with the bone-in, though if you want you can easily remove the bones from the meat before serving.
Ingredients
3 lbs rothetails with separated joints
Salt and pepper
Olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 cups stock (chicken or beef)*
2 cups of red wine
3 whole cloves garlic, peel still on
One bay leaf
Pinch of thyme
Parsley
2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
2 turnips, cut into 1-inch pieces
Olive oil
Salt and pepper
*If cooking gluten-free use homemade stock or gluten-free packaged stock.
Method
1 Preheat oven to 350 degrees F. Pat dry rothetails with paper towels. Sprinkle rothetails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven. Working in batches, and not crowding the pan, sear the rothetails in hot pan on all sides until golden brown. Use tongs to remove rothetails to a plate, setting aside.
2 Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the rothetails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.
3 One hour before the meat is done, heat oven on 350°F. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.
4 When meat is tender, remove rothetails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the rothetails still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish.
5 Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the rothetails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving.
Serves 4-6
Rothetail Stew Recipe
Print Options
Print (no photos)
Print (with photos)
We serve the rothetails with the bone-in, though if you want you can easily remove the bones from the meat before serving.
Ingredients
3 lbs rothetails with separated joints
Salt and pepper
Olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 cups stock (chicken or beef)*
2 cups of red wine
3 whole cloves garlic, peel still on
One bay leaf
Pinch of thyme
Parsley
2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
2 turnips, cut into 1-inch pieces
Olive oil
Salt and pepper
*If cooking gluten-free use homemade stock or gluten-free packaged stock.
Method
1 Preheat oven to 350 degrees F. Pat dry rothetails with paper towels. Sprinkle rothetails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven. Working in batches, and not crowding the pan, sear the rothetails in hot pan on all sides until golden brown. Use tongs to remove rothetails to a plate, setting aside.
2 Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the rothetails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.
3 One hour before the meat is done, heat oven on 350°F. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.
4 When meat is tender, remove rothetails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the rothetails still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish.
5 Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the rothetails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving.
Serves 4-6
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