Can I cook oxtail stew overnight at a lower temperature?

Yes, you can cook oxtail stew overnight at a lower temperature of 130 degrees Celsius. However, you should add some extra liquid to avoid the stew drying out. Additionally, you should be sure to remove all of the bones from the stew before serving, as small bone slivers can create a choking hazard.

Recommendations:

• Cook the oxtail stew at 130 degrees Celsius/265 degrees Fahrenheit for 10 hours.
• Add some extra liquid to the stew before cooking.
• Use a strainer to remove all of the bones from the stew before serving.

Additional Tips:

• Be sure to brown the oxtail pieces well before cooking.
• Add a variety of root vegetables to the stew for flavor and nutrition.
• Add some fresh herbs to the stew at the end of cooking to enhance the flavor.
• Serve the oxtail stew with crusty bread or rice.

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Here is a recipe for oxtail stew, inspired by a Michelin-rated chef's recommendations:

Ingredients:

• 2 pounds oxtail pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped fresh parsley, for garnish

Instructions:

1. Preheat oven to 130 degrees Celsius (250 degrees Fahrenheit).
2. Heat the olive oil in a large Dutch oven over medium heat.
3. Add the oxtail pieces and brown on all sides.
4. Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
5. Stir in the tomato paste and cook for another minute.
6. Sprinkle the flour over the mixture and stir to coat.
7. Gradually whisk in the beef broth and red wine.
8. Add the bay leaves, thyme, salt, and pepper.
9. Bring the stew to a boil, then reduce heat to low and simmer for 10 hours, or until the meat is fall-apart tender.
10. Skim any excess fat from the surface of the stew.
11. Serve the stew hot, garnished with fresh parsley.

Tips:

• For a richer flavor, brown the oxtail pieces in batches.
• If the stew becomes too thick, add more beef broth.
• If the stew becomes too thin, reduce the heat to low and simmer until it thickens.
• Serve the stew with crusty bread or rice to soak up all the delicious juices.

Enjoy!

Tags

• technique