Oxtail Stew

Ingredients

Oxtails

• 5 lbs oxtails
• 1 C flour
• 1 tbs Colman's mustard
• 1 tbs Cajun seasoning
• 2 tbs olive oil or bacon fat
• 2 large onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 bell pepper
• 4 cloves garlic, peeled and smashed
• ¼ C tomato paste
• 3 tbs chopped fresh thyme leaves
• 750 ml dry red wine
• 1 15-oz can diced tomatoes, with juice
• 2 C beef or vegetable broth
• 2 bay leaves
• 8 oz button mushrooms
• 2 tbs red wine vinegar
• Kosher salt and freshly ground black pepper, to taste

Buttered Noodles

• 1 12-oz package wide egg noodles
• 4 tbs unsalted butter, divided
• 1 small shallot, finely diced
• 2 cloves garlic, finely diced
• 2 tbs minced chives
• 2 tbs grated Parmesan
• 1 tbs lemon juice
• Kosher salt and freshly ground black pepper, to taste

Directions

Oxtail Stew

1. Prep Oxtails: Wash and dry oxtails. Season with salt and pepper. Combine Cajun seasoning, Colman's mustard, and flour in a zip-top bag. Add oxtails, seal, and shake to coat.
2. Brown Oxtails: Heat olive oil or bacon fat in a large Dutch oven over medium heat. Brown oxtails on all sides in batches until deeply browned; remove and set aside.
3. Sauté Vegetables: Add onions, carrots, celery, bell pepper, and garlic to the pot. Sauté ~5 minutes, until onions are tender and beginning to brown. Stir in tomato paste and thyme and cook briefly to toast.
4. Deglaze: Add red wine, scraping up browned bits. Boil until liquid is reduced by half.
5. Build Stew: Stir in beef broth, tomatoes with their juices, and bay leaves. Return oxtails and any accumulated juices to the pot.
6. Braise: Bring to a boil, then reduce to a low simmer. Cover and cook ~3½ hours, until meat is tender and falling off the bone.
7. Finish: Stir in mushrooms and cook uncovered 30 minutes more. Taste and adjust seasoning with salt and pepper; stir in red wine vinegar to brighten.
8. Debone & Serve: Remove oxtails, pull meat from bones, and return meat to the pot. Discard bones. Serve hot over buttered noodles.

Buttered Noodles

1. Cook Noodles: Cook noodles in a large pot of boiling salted water according to package directions. Drain in a colander and set aside.
2. Sauté Aromatics: Melt 2 tbs butter in a large skillet over medium heat. Add shallot and garlic and sauté until tender. Season with salt and pepper to taste.
3. Build Sauce: Add remaining 2 tbs butter and melt. Stir in chives, Parmesan, and lemon juice.
4. Combine: Add noodles to the skillet and toss until well coated.
5. Serve: Transfer to a serving bowl and serve immediately.

Chef's Notes

• Classic Louisiana comfort food

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