Braised Wagyu Oxtail Stew
Here's a recipe for cooking Wagyu oxtail:
Recipe: Braised Wagyu Oxtail Stew
- 2 lbs Wagyu oxtail
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 bay leaf
- Fresh herbs (such as thyme, rosemary, or parsley) for garnish
- Preheat your oven to 325°F (160°C).
- Season the Wagyu oxtail generously with salt and pepper.
- Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear the oxtail pieces on all sides until browned, working in batches if necessary. Remove and set aside.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender and aromatic.
- Return the seared oxtail to the pot and add the beef broth, red wine, tomato paste, and bay leaf. Stir to combine.
- Cover the pot with a lid and transfer it to the preheated oven. Let it braise for about 3 to 4 hours, or until the oxtail is tender and easily falls off the bone.
- Once cooked, remove the pot from the oven and skim off any excess fat from the surface.
- Serve the Wagyu oxtail stew hot, garnished with fresh herbs of your choice.
- Enjoy the succulent and flavorful Wagyu oxtail stew with your favorite side dishes or over a bed of mashed potatoes or rice.
This recipe results in a rich and comforting Wagyu oxtail stew with tender meat that has been slow-cooked to perfection. The oxtail is seared to enhance its flavors, then braised in a combination of beef broth, red wine, and aromatic vegetables. The long cooking time allows the collagen in the oxtail to break down, resulting in a luscious and gelatinous texture. The stew is hearty and full of depth, making it a perfect dish for colder months or when you're craving a comforting meal. Garnish with fresh herbs for an extra touch of freshness and serve with crusty bread to soak up all the flavorful broth.