...is Turning Healthy! We are keeping the good fat and getting happy about living a more full and painfree life. I'm combining my cooking background and passion with a Health Coaching certification to guide myself and others to burn toxins, boost energy and mood, lose weight and increase our health and longevity without giving up flavor, rituals and dinners out with the gang. Read on, eat on and be Fat and Happy
Be sure to check out my Happy Eats Healthy site to see upcoming classes, seminars, for more information on Health Coaching, nutrition information and more!
Sunday, February 13, 2011
Oxtail and Chorizo Stew
Stews come in all forms from turkey to lentil to fish. This oxtail stew plays off the classic beef stew tradition of browning the meat and simmering veggies, beer and broth for hours until all is tender, but I substitute in oxtail and chorizo just for fun.
The oxtail has a slightly wild or game-y flavor compared to beef but it reacts the same when stewed for hours - fall off the bone deliciousness. Fat and Happy comes in many forms, in this case a hearty warm stew for the cold February days. Enjoy!
Tips and Techniques: I cooked this in a cast iron pot on the stove but you could easily drop all the ingredients into a crock pot and let it simmer all day. The oxtail bone may look like it doesn't have enough meat on it, but you'll be surprised how much meat will come off it in the end.
Oxtail and Chorizo Stew
1 lb oxtail (it will have a lot of bone)
4 oz chorizo, crumbled out of the casing
1/2 medium sized yellow onion, diced large
1/2 medium sized red onion, diced large
2 large garlic cloves, minced
1 carrot, sliced
1 celery stalk, sliced
1 medium sized potato, diced
3-5 cups Beef broth
1 cup Modelo or other dark beer (for Gluten free dish, choose a GF beer or substitute in wine)
1/2 cup fresh green beans, sliced in half on the diagonal
Start by heavily seasoning the meat on all sides with seasoning salt and pepper, then brown the oxtail on all sides; remove from the pan and set aside. Add the chorizo to the pan, cook through and set aside with the oxtail. Remove the grease from the pan. Add the onions, carrot and celery to the pot, cook over medium high heat for about 5 minutes.
Add in the garlic and potato, continue to cook (stirring often) to soften the garlic, about another 3-5 minutes. If the pan is getting too dry add in a tiny drizzle of olive oil.
Deglaze the pan by pouring in 1 cup of broth, use a wooden spoon to scrap up any bits from the bottom of the pan. Place the oxtail and the chorizo back into the pot, now add in the beer, then add enough broth to cover all the veggies and meat.
Simmer the stew with the lid off for 20 minutes to thicken the stew; add in the green beans during the last 5 or 10 minutes of cooking so they retain a little crunchy rather than turn mushy. Taste for seasoning, add in more salt and pepper as needed. Add fresh thyme to each bowl before serving.
Subscribe to: Post Comments (Atom)
good lord that looks divine.ReplyDelete
was just searching for an interesting oxtail recipe and I think this is it!
This picture is divine! I was searching for a good oxtail stew recipe and this is perfect.ReplyDelete
when do you add the green beans in ?ReplyDelete
I like to add them at the last 5 or 10 minutes of cooking. So they still have a little crunch to them. I'll fix that blog post - thanks and good eating!ReplyDelete
I think you're right boys - this is it! I've been looking throw different oxtale recepies and I found it.ReplyDelete
Thanks a lot!
Hi! I'm working on an oxtail recipe round-up for The Huffington Post Taste and would love to feature this recipe. Please contact me if you're interested. Thanks!ReplyDelete
Hi Julie, I would be honored - please do use this recipe. I'll assume you well credit back to Fat and Happy? Look forward to reading the article.ReplyDelete
Tried this today, now still simmering. Added some beef kamto for more meet. Wish me luck!ReplyDelete