Oxtail Stew

1. Preheat Oven and Prepare Oxtails

Preheat your oven to 500°F. Trim the oxtails to remove any excess fat but leave the skin on.

2. Roast Oxtails

Place the oxtails on a foil-lined baking sheet and roast in the preheated oven for about 30 minutes, or until browned and some fat has rendered out.

3. Cook Vegetables

Heat the olive oil in a large casserole over medium heat. Add the chopped onions, carrots, leek, garlic, bay leaves, and thyme. Cook for about 10 minutes until soft and fragrant.

4. Add Tomatoes

Add the chopped tomatoes to the casserole and cook for another 10 minutes, allowing them to break down.

5. Combine Ingredients

Add the roasted oxtails to the casserole, discarding any excess fat from the baking sheet. Pour in the dry red wine, dry white wine, and brandy. Season with salt and pepper. Let it simmer uncovered for about 10 minutes.

6. Slow Cook Stew

Add enough water to cover the oxtails. Cover the casserole with a lid and cook on low heat for 3 to 4.5 hours until the meat is tender.

7. Rest and Skim Fat

Let the stew rest for about 20 minutes, then skim off any excess fat from the surface.

8. Blend Sauce (Optional)

For a smooth sauce, blend the stew using an immersion blender. Return the oxtails to the casserole and reheat briefly. Alternatively, serve as is for a more rustic texture.