Off-cuts Du Jour Stew

Posted on February 8, 2013


Here’s my lazy version of the recipe on Simply Recipes; start a day ahead so that you have time to chill and skim the fat off:

  • Off-cuts du jour, thawed. I used oxtail.
  • 1 onion
  • A couple carrots
  • A couple celery stalks
  • Homemade stock or broth
  • Red wine
  • Assorted roots and winter veggies.
  • Assorted winter greens (optional; I’m using pea shoots)
  1. Chop an onion, a couple carrots and a stalk or two of celery, and set aside.
  2. Heat some olive oil in a skillet over medium-high heat.
  3. Add your off-cuts, and sear in olive oil in a medium-high skillet until browned on all sides.
  4. Remove meat using a fork or tongs to a bowl and set it in the oven to keep at a steady warm temperature.
  5. Add the chopped vegetables to the remaining fat in the skillet, lower the heat and sauté until the onion is translucent.
  6. Add the stock and wine to the skillet and stir to deglaze the pan and get all the good flavor bits that might be sticking.
  7. Add this mixture and the meat to a slow cooker.
  8. Heat on High till it boils and then set to Low for a few hours, until meat starts to fall from the bone.
  9. Strain the meat and solids from the liquid, and refrigerate both separately.
  10. At some point (doesn’t matter which day, just do it before you’re ready to heat the stew for serving), cube the assorted roots and winter veggies, and roast in a 325-350 over, stirring occasionally, until just done and golden brown. This step serves to caramelize the veggies and concentrate the flavors.
  11. The next morning, skim the solidified fat from the liquid.
  12. If you wish, remove the meat from the bones. I don’t mind bones in my stew, but I really like pickin’ animal carcasses, so I really get into this step. Do what makes you feel good.
  13. Return the meat and roasted veggies to the skimmed liquid in the slow cooker, and bring to serving temperature.
  14. Stir in your chopped greens a few minutes before serving.