Hearty Oxtail And Vegetable Stew Recipe

About this recipe

A rich and flavorful oxtail stew with tender vegetables, aromatic spices, and a hint of red wine, perfect for a comforting dinner.

Ingredients

• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• 1 Kg Yellow/White Onion 1kg
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 350G Natoora Large New Season Unwaxed Lemons
• 750 Ml Alto De Bayna Barrica Red Wine, 750Ml
• 125G Daylesford Organic Brandy Butter
• 100G Terre Exotique Winemaker'S Salt, 100G
• 50G Pepper Black Ground BWFO
• 25G Fillippone Italian Organic Bay Leaves, 25G
• - Schwartz Whole Cloves
• 830G Turkish Tomato Paste, 830G
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Potts Vegetable Stock Can
• 400G Whole Chickpeas In Water

Instructions

1. 1. Heat 2 tablespoons of Daylesford Organic Brandy Butter in a large pot over medium heat. Once melted, proceed to the next step.
2. 2. Add 2 1/2 liters of water, 1 tablespoon of Terre Exotique Winemaker'S Salt, 1/2 teaspoon of black pepper, 1 bay leaf, and 4 cloves to the pot. Simmer on low heat for about 2 1/2 hours to develop the flavors.
3. 3. While the soup base is cooking, finely dice 1 cup of carrots, 1 cup of Organic Celery Stick, and 1 cup of Yellow/White Onion. Combine the diced vegetables in a bowl and set aside.
4. 4. After 2 1/2 hours, add the diced vegetables, 2 cups of Cirio Polpa Finissima Finely Chopped Italian Tomatoes, and 1 tablespoon of Turkish Tomato Paste to the pot. Stir well and cook for an additional 20 minutes on low heat. Do not let the soup boil.
5. 5. In a small pan, toast 1 1/2 cups of Best in Plain Flour over medium heat until golden brown. Gradually whisk the toasted flour into the soup, stirring constantly to avoid lumps.
6. 6. Cut 1 1/2 lemons into small pieces, leaving the peel on. Add the lemon pieces and 2 cups of Alto De Bayna Barrica Red Wine to the soup. Stir gently to combine.
7. 7. Let the soup rest for 10 minutes off the heat to allow the flavors to meld. Serve hot and enjoy.