Preparation info
  • 4 to 6

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Americans are not as fond of oxtail as Europeans are. But if you enjoy a chewy, gelatinous bit of flavorful beef once in a while, this stew is for you. It needs only a light first course (marinated shrimp or raw oysters, for example) and a green salad afterward.


  • 2 oxtails (about 5 pounds total), in 2-inch pieces
  • ¾ cup


  1. Dredge the oxtails with the flour until thoroughly coated. Shake off the excess.
  2. Heat the oil in a heavy Dutch oven over medium-low heat and brown the oxtails well in several batches, setting each batch aside until all are browned; return all the oxtails to the pot.
  3. Add the stock, wine, tomato juice, and tomato paste. Stir in the garlic, bay leaf, thy