Créé avec l’IA
Oxtail Stew with Beans
180 min 570 kcal par portion Moyen
Ingrédients
4 Portions
- oxtail2 lbs
- large onion1 piece
- carrots2 pieces
- celery stalks2 pieces
- garlic3 cloves
- red kidney beans1 cup
- red wine1 cup
- beef broth4 cups
- tomato paste2 tbsp
- thyme1 tsp
- bay leaf1 piece
- olive oil2 tbsp
- saltto taste
- pepperto taste
Instructions
- 1
Heat the olive oil in a large pot over medium-high heat.
- 2
Season the oxtail with salt and pepper, then brown on all sides in the pot. Remove and set aside.
- 3
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- 4
Add the minced garlic and cook for another minute.
- 5
Stir in the tomato paste and cook for 2 minutes.
- 6
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.
- 7
Return the oxtail to the pot and add the beef broth, thyme, and bay leaf. Bring to a boil.
- 8
Reduce the heat to low, cover, and let it simmer for
- 9
5 to 3 hours, or until the oxtail is tender.
