This Oxtail Stew is a tender, loving reminder to cherish the lesser-used cuts of meat because they are even more delicious. The meat is fall-off-the-bone tender inside a rich, savory sauce that gets soaked up by buttered, cheesy noodles.
Make Oxtail Stew on a chilly day that requires a little extra comfort. Put the stew on to cook all day while you stay in your pajamas and catch up on that new record you’ve been meaning to listen to. The whole house will be filled with the warm aroma of herbs, meat, and mushrooms.
Be especially sure you do not skip the buttered noodles step. There is nothing like a warm, savory stew served with al dente egg noodles. The two are a culinary match that was meant to be.
- 5 pounds oxtails
- Kosher salt and freshly cracked black pepper
- ¼ cup all-purpose flour
- 3 tablespoons olive oil
- 1 Vidalia onion, chopped
- 2 large carrots, sliced
- 2 ribs celery, sliced
- 5 cloves garlic, roughly chopped
- ¼ cup tomato paste
- 4 bay leaves
- 4 thyme sprigs
- 1 bottle dry red wine, good quality
- 2 cups beef broth, homemade preferred
- 1 15-ounce can crushed tomatoes
- 1 package baby Bella mushrooms, stems removed
- 2 tablespoons aged balsamic vinegar
- 1 12-ounce package wide egg noodles
- 4 tablespoons quality imported butter
- 3 tablespoons Parmesan cheese, grated
- Salt and pepper
Steps to Make It
- Begin by patting your oxtails dry with paper towels and then seasoning them liberally with salt and pepper. Rub the oxtails to allow the seasonings to adhere well to the meat. Dust the oxtails in flour as evenly as possible.
- Heat the oil in a stockpot over high heat. Once the oil comes to temperature, Sear the oxtails in batches, about 6 at a time, as to not overcrowd the pot. Cook each side for 2-3 minutes or until deeply browned. Remove seared oxtails to a separate plate.
- Once the meat is seared, lower the heat to low. Add the onion, carrots, and celery and saute for 4-5 minutes, or until the veggies start to brown. Once browned, add the garlic and cook 1 additional minute, until fragrant.
- Add the tomato paste, bay leaves, and thyme sprigs. Allow the tomato paste to warm and start caramelizing in the pan, stirring often, about 4-5 minutes.
- Turn the heat to the lowest setting. Add the entire bottle of red wine to deglaze the pan. Stir vigorously with a wooden spoon to scrape up any browned bits at the bottom of the pan. Then add the beef broth, tomatoes, and mushrooms. Stir to combine and bring to a boil, then reduce to a low simmer and cover for 4-5 hours, stirring occasionally.
- Once the oxtails are falling off the bone, boil your egg noodles. Reserve 1 cup of the pasta cooking liquid just in case. Drain the pasta.
- Toss the noodles with butter, Parmesan, salt, and pepper. Add 1 tablespoon of pasta water at a time as needed to make a creamy sauce.
- Remove the thyme sprigs and serve the stew on top of the egg noodles.
Change up your dinner party routine with something interesting, like this juicy and tender Mediterranean Slow-Roasted Goat Leg. Rarely do we see whole goat leg presented in such a beautiful way, and this main dish makes quite the impression. Serving a unique, yet delectable dish will leave guests in awe.
This remarkable main dish also has a built-in side dish, Wine-Roasted Fingerling Potatoes, which are tender, buttery, and crisp. All that’s left to do is make a side salad with arugula and Parmesan and you have a well-rounded, elevated meal.
You can use any dry white wine you like in this dish. Be sure to use any wine that you already like to drink, such as a good-quality Chardonnay or a dry Reisling. For more intense color, dry red wine can also be used.
This is a huge roast, so be sure to share this one with your friends and family. The meat works amazingly well for leftovers, too! Add it to your breakfast scramble the next morning, shred it and mix with mayonnaise and breadcrumbs for fried croquettes, or toss with pasta and cream sauce for another rich and decadent dinner.
- 3-5 pounds leg of goat, bone-in
- 8-10 garlic cloves, peeled and halved
- 4 sprigs of fresh rosemary, chopped
- 2 lemons, zested and juiced
- ⅔ cup extra virgin olive oil
- 1 tablespoon salt
- ½ tablespoon pepper
- 2 sprigs of fresh Greek oregano, chopped
- 1 cup good, dry white wine
- 2 pounds Fingerling potatoes
For the Glaze:
- 3 tablespoon orange blossom honey
- ½ teaspoon mustard seeds, crushed
- ½ teaspoon coriander seeds, crushed
- ½ teaspoon crushed red pepper flakes
- Pinch of salt and pepper
- 1 teaspoon extra virgin olive oil
Steps to Make It
- Preheat the oven to 350 degrees. Ready a large roasting pan, such as your Thanksgiving turkey roaster.
- Pat the meat dry with paper towels so that the rub sticks well. Make 16-20 1-inch incisions in the meat with a paring knife. Stick 1 garlic clove half into each incision.
- In a bowl, combine the rosemary, lemon juice, zest, oil, salt, pepper, and oregano into a paste. Rub the meat liberally with this mixture, getting it into every nook and cranny.
- To a roasting pan, add the wine and whole potatoes to the bottom. Sprinkle a pinch of salt over the potatoes. Lay the rubbed goat leg on top of the potatoes and wine. Cover tightly with foil and place in the preheated oven.
- Meanwhile, in a small bowl, combine all the glaze ingredients until homogeneous. Remove foil and brush half of the glaze over the meat. Cover back up with foil and return to the oven. Bake for another 2-2.5 hours, depending on the size of the leg.
- When the meat is almost done, uncover and brush with the other half of the glaze. Continue baking uncovered to caramelize the glaze for 20-30 minutes until deeply browned and the meat is pulling away from the bone.
- Remove from the oven and allow to rest at least 30 minutes before carving. Serve on a platter alongside the potatoes.
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 shallot (minced)
- 2 tablespoons garlic (minced)
- 2 tablespoons parsley (minced)
- 2 tablespoons dijon mustard
- 1 tablespoon sugar
- 1 teaspoon beef bouillon
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon meat tenderizer
- 2 to 3 pound boneless chuck roast
- Optional: Chimichurri sauce, for serving
Steps to Make It
Whisk the balsamic vinegar, olive oil, shallot, garlic, parsley, dijon, sugar, beef bouillon, salt, pepper, and meat tenderizer in a bowl. Add in about a 1/2 cup of water and stir again.
Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.
Add the marinade to a plastic bag and then add the steak. Seal the bag and massage the steak inside the marinade. Place it on a plate to catch any drips or leaks and refrigerate for at least 6 hours, ideally overnight. You can even marinate up to 24 hours. Since the meat is so thick it will not break down easily.
Prepare the grill. Charcoal works best for flavor and low and slow cooking but you can use a gas grill as well. Heat your bricks and then lay them on each side of the grill. Place a disposable pan in the center where there aren’t hot bricks to catch the drippings.
Sear one side of the meat over the coals and then place it on the center of the grill, over the grill pan. If you’re using a gas grill, place it under a burner that is not on, with the other burners around it turned on to medium-high heat. You can also throw in a few wood smoke chips on top of the charcoal for a nice smokey flavor. Close the cover to the grill and cook for about 5 minutes on the first side.
Flip and cook for an additional 20 minutes or until the internal temperature has reached 145 F which is the right temperature for “medium" (the best temperature for serving this cut of meat).
Remove the steak from the grill and allow to rest for 2 to 3 minutes. Slice against the grain (do the best you can, chuck steaks grains can change across the meat due to the configuration of the muscle).
Serve with your favorite sauce like chimichurri. Enjoy!
A beef tenderloin roast can be the centerpiece of an elegant dinner for your family or guests. Serve it with a Bordelaise-style sauce is made with red wine and beef broth, along with mushrooms and seasonings.
The tenderloin is true to its name in being one of the most tender cuts of beef. But because it is also lean, with little marbling, it can dry out if overcooked. A sauce brings out the best flavor for this cut.
The dry red wine you use for the sauce may be burgundy (pinot noir) or cabernet sauvignon. You'll have to decide whether to use a bargain bottle for cooking or whether you'll use the same wine you'll be enjoying with the slices of tenderloin.
This dish is perfect for an intimate celebration such as Valentine's Day, a birthday, or an anniversary. Start with a lovely green salad. Pair the tenderloin with a baked potato and steamed or roasted vegetables.
- 1 1/2 to 2 pounds beef tenderloin
- 1 clove garlic (halved)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 4 to 6 ounces mushrooms (thinly sliced)
- 1 shallot (chopped)
- 1 clove garlic (finely minced)
- 3 tablespoons flour
- 1 1/2 cups dry red wine
- 1 can (10 1/2 ounces) condensed beef broth
- 1/4 teaspoon thyme (dried)
- Steps to Make It
- Gather the ingredients.
Preheat your oven to 400 F.
Rub the tenderloin roast all over with the garlic clove halves. Sprinkle it with salt and pepper.
In an open shallow pan, roast the tenderloin for about 30 to 35 minutes. It should reach 125 F to 130 F for medium rare to medium. If the roast is very cold, count on more time.
Remove the roast from oven and place it on a warm platter to let it rest. Retain the pan drippings.
Add oil, mushrooms, chopped shallot or green onion, and minced garlic to the pan drippings; place over medium heat and sauté until tender.
Stir in flour until well blended; add the red wine and broth.
Simmer until reduced by about 1/4 to 1/3.
Add thyme and salt and pepper to taste. Pour the sauce into a serving dish such as a gravy boat.
Slice the tenderloin after it has rested for at least five minutes.
Serve the sauce alongside the sliced tenderloin and enjoy.
Storage and Leftovers
Should you have any leftovers, refrigerate them in an airtight container. The slices are delicious to be served at room temperature with a horseradish-dill sauce or added to a green salad. For lunch, you can use them in a Philly steak sandwich or simply served in a roast beef sandwich with a dijonnaise dressing. For dinner the next evening, use the tenderloin to make a wonderful beef stroganoff.
Use a meat thermometer or instant-read thermometer to keep a close eye on this roast's temperature. You don't want to mar this expensive cut of meat by overcooking it. If medium-rare doesn't suit you, the other temperature targets are 140 F for medium, 150 F for medium-well, and 160 F for well done (which is never advised).
This easy oven-braised beef brisket is baked to perfection with a variety of vegetables, including potatoes, celery, and carrots. The beef is simply seasoned with salt and pepper, along with tomatoes and onions, and some parsley.
Serve the tender beef brisket with the potatoes and vegetables.
- 3-4 pounds beef brisket (not corned beef)
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon salt (divided)
- 3 large carrots (cut into pieces about 3 inches in length)
- 3 large celery stalks (cut into pieces about 3 inches in length)
- 1 large onion (sliced)
- 2 medium tomatoes (peeled, cored, and cut into 1 1/2-inch chunks–or 1 cup diced canned tomatoes)
- 1/4 cup fresh chopped parsley
- 2 tablespoons all-purpose flour
- 6 medium potatoes (red-skinned quartered, about 1 1/2 pounds)
Steps to Make It
Preheat oven to 325 F.
Sprinkle the beef brisket with the coarsely ground pepper and 1/2 teaspoon of salt. In a large skillet, brown brisket, fat-side down, over high heat; turn and brown the other side and then set the skillet aside.
Place the beef brisket in shallow 3- to 4-quart baking dish or Dutch oven. Arrange the carrots, celery, onion, tomato, and parsley sprigs around the meat.
In a 1-cup liquid measuring cup or small bowl, mix the flour with 1/4 teaspoon salt and 1 cup water. Pour flour mixture into skillet, stirring to loosen any brown bits from the bottom of skillet.
Pour skillet juices over the brisket and vegetables. Cover tightly and bake for 2 hours.
Add the quartered potatoes to the brisket and sprinkle with the remaining 1/4 teaspoon salt. Cover and bake for 30 minutes longer or until potatoes and brisket are fork-tender.
Prep: 30 mins
Cook: 105 mins
Total: 2 hrs 15 mins
Servings: 4 to 6 servings
2-3 lb boneless beef chuck (cut into cubes)
1 lb potatoes (peeled and cut into 1-inch chunks)
Carrots (peeled and cut into 1-inch pieces)
Celery (chopped into 1-inch pieces)
Onion (peeled roughly chopped)
3 cloves garlic (peeled and smashed)
2 tbs tomato paste
1 tbs Worcestershire sauce
2 tbs vegetable oil (e.g. canola)
3 cups beef stock (or broth)
1/2 cup frozen peas (thawed)
3 tbs flour
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tbs chopped fresh parsley
Salt (to taste)
Black pepper (to taste)
Steps to Make It
Pre-heat oven to 300 F.
Pat any excess moisture from the meat with clean paper towels. This will help achieve a nice dark brown sear on it.
Season the meat generously with Kosher salt.
In a heavy, cast-iron Dutch oven or brazier, heat the oil over medium-high heat. When the oil is really hot, add the beef and brown it thoroughly on all sides. Don't overcrowd the pan. Work in batches if necessary. When a rich brown crust has developed on all sides of the beef, remove it from the pan and set it aside.
Lower the heat to medium, add the onions to the pot and sauté for 5 minutes or so, or until they turn slightly soft and translucent. Add the garlic and cook for another minute.
Reduce the heat to medium-low and stir in the flour to form a thin paste. Cook for a couple of minutes, stirring throughout.
Now slowly pour in the stock, gently scraping the bottom of the pan to deglaze.
Return the browned beef to the pot along with the tomato paste and Worcestershire sauce. Heat on the stovetop until the liquid comes to a boil, then add the bay leaf and dried herbs, cover with a tight-fitting lid and transfer the whole thing to the oven. Let the meat braise in the oven for one hour.
Add the potatoes, carrots, and celery, recover the pot and return it to the oven for another 30 minutes or until the potatoes are tender.
Transfer the pot to the stovetop. Remove the lid and simmer for another 15 minutes or until the stew is thickened.
Stir in the peas, adjust seasoning with Kosher salt and black pepper, and serve right away, garnished with the chopped parsley.
Don't bother with the so-called "stew meat" you see at the store sometimes. Instead, get yourself a 2-pound slab of beef chuck and cut it into cubes yourself. It'll be cheaper, and fresher (cut-up meat spoils more quickly than a single big piece), and you'll know it's chuck (versus the generic "stew meat" which could be anything).
For the potatoes, go for low-starch ones, such as Yukon golds, red-skinned potatoes, or white round potatoes.