Oxtail Stew #SundaySupper

This Oxtail Stew is rich and robust, and braising it very slowly tenderizes it completely. The fruity sweetness from the orange complements the dish.

When the air is crisp and the leaves start to fall, the scents in the kitchen start to take on the aromas of citrus and spices such as cinnamon and clove.

For me, Oxtail Stew was a dish my grandmother always made this time of year. Believe it or not, mom never tried to make this dish for fear that it would never live up to nanna’s.

My grandmother, passed at the ripe age of 92 and in honor of my nanna, I decided to make Oxtail Stew.

This week the Sunday Supper tastemakers are sharing recipes that warm you up.

Oxtail Stew

Author: Marlene Baird

Prep time: 20 mins

Cook time: 3 hours

Total time: 3 hours 20 mins

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Ingredients

2 lbs Oxtail
1 teaspoon salt diided
¼ teaspoon pepper
2 Tablespoons Olive oil
1 medium white onion, chopped
1 large carrot, chopped
2 cups beef stock
2 cups of red wine
1 whole cloves garlic, peeled
⅛ teaspoon dried thyme
1 orange, peeled and sliced (I used Cara Cara)
Parsley

Directions

Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper.
Heat the olive oil on medium high heat in a 6-quart Dutch oven.
Sear the oxtails in hot pan on all sides until golden brown.
Use tongs to remove oxtails to a plate, setting aside.
Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent.
Add the oxtails back to the pan. Add the whole garlic clove, thyme, the stock and wine,Add another ½ teaspoon salt. Bring to boil.
Transfer to the oven set at 350 degrees F.
Cook 2 hours. Check to make sure it's not drying out. If so, add some water.
Add sliced oranges and continue to cook another 60 minutes.

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