Name: California Oxtail Stew
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil, or to taste - 2 tablespoons; Beef oxtails, cut into 1 1/2-inch pieces, or more to taste - 3 pounds; Red wine - ½ cup; Vegetable broth - 1 quart; Water (Optional) - 1 cup; Beef broth - 1 quart; Pearl barley - ⅓ cup; Garlic, minced, or to taste - 3 cloves; Bay leaves - 2; Hot sauce - 2 dashes; Salt and ground black pepper to taste - 2 dashes; Baby carrots - 1 pound; Chopped shallots (Optional) - ½ cup; Chopped celery - ½ cup

Ingredients for - California Oxtail Stew

1. Olive oil, or to taste 2 tablespoons

2. Beef oxtails, cut into 1 1/2-inch pieces, or more to taste 3 pounds

3. Red wine ½ cup

4. Vegetable broth 1 quart

5. Water (Optional) 1 cup

6. Beef broth 1 quart

7. Pearl barley ⅓ cup

8. Garlic, minced, or to taste 3 cloves

9. Bay leaves 2

10. Hot sauce 2 dashes

11. Salt and ground black pepper to taste 2 dashes

12. Baby carrots 1 pound

13. Chopped shallots (Optional) ½ cup

14. Chopped celery ½ cup

How to cook deliciously - California Oxtail Stew

1 . Stage

Heat olive oil in a Dutch oven. Add oxtails and cook until browned, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer oxtails to a plate. Pour red wine into the Dutch oven; scrape any browned bits off the bottom with a wooden spoon.

2 . Stage

Return oxtails to the Dutch oven and add vegetable broth. Bring to a boil. Simmer until flavors combine, about 90 minutes. Add 1 cup water, if needed, to keep the oxtails covered.

3 . Stage

Add beef broth, barley, garlic, bay leaves, hot sauce, salt, and pepper. Simmer until barley softens, about 30 minutes. Add carrots, shallots, and celery. Continue simmering until oxtails and carrots are tender, about 30 minutes more.