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[Recipe] Red wine braised oxtail stew with tomatoes and okra

Servings 4 people
Author Mary Tang

Ingredients

  • 3 pounds oxtail
  • Salt and pepper, to taste
  • 2 cups okra, sliced
  • 1 carrot, diced
  • 3 small shallots, minced
  • 5 cloves of garlic, minced
  • 2 large tomatoes, rough dice
  • 3 tbsp. tomato paste
  • 1 (540 ml) can of whole tomatoes
  • 1/2 bottle of red wine
  • 1 tsp. of dried thyme
  • 4 bay leaves
  • Cooking oil

Instructions

  1. Season the oxtail with salt and pepper on both sides. Brown the oxtail in a pot with some oil. Remove the oxtail from the pot and set aside.
  2. Using the same pot, cook the shallots and garlic, followed by the carrots and the fresh tomatoes.
  3. Add in the tomato paste with the vegetables. Followed by the can of tomatoes including the juice and break the tomatoes apart with a slotted spoon.

  4. Add in the oxtail followed by the red wine. Make sure there's enough liquid to cover the bones.

  5. Add in the thyme and bay leaves. Season with salt and pepper.

  6. Cook on slow for 4-5 hours until the oxtail is tender. Add in the okra 5 minutes before serving, so it doesn't disintegrate in the stew.

Recipe Notes

If using an Instant Pot, use the saute mode to brown the meat, and to saute all the ingredients in the steps. 

Once the lid is closed, make sure the knob is on "sealing" and put the "stew mode" for 45 minutes on high pressure. Once the timing is up, turn the Instant Pot off, and let the pressure cooker release naturally for about 15 minutes, before turning the knob to "venting".

Add the fresh okra after the stew is cooked. Press the saute mode and let the stew cook for about 5 minutes. The okra will be "just done".