Savory Oxtail Stew With herbs and prunes
Chilly winter days make us want to throw something hearty and comforting in a big ol’ pot and let it slowly simmer for hours, filling the house with the enticing smell of what’s to come. This stew is a bit spicy, subtly sweetened by the prunes, with many layers of flavor.
Ingredients
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3–4 pounds oxtail
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1 cup flour, seasoned with salt and pepper
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Several tablespoons oil
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6 slices bacon
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2 large red onions, thinly sliced
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3 large carrots, peeled and cut into ¼-inch pieces
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2 large jalapeño peppers with seeds, chopped
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About 1 dozen cloves garlic, roughly chopped
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3 tablespoons Worcestershire sauce
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1 cup dry sherry (or more broth)
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1 pound box pitted prunes
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3 bay leaves
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1 tablespoon each dried rosemary and thyme
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1 teaspoon cinnamon
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1 teaspoon cumin
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4 cups beef broth
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Fresh parsley
Directions
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Dredge oxtail in flour and let stand about 15 minutes. Add oil to heavy skillet to about ¼-inch. Lightly brown oxtail over medium heat about 3 minutes on each side, making sure not to crowd while frying. Set aside.
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Dredge bacon in flour and fry in drippings; crumble and set aside.
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Sauté onions, carrots, jalapeños and garlic for about 5 minutes, stirring occasionally. Deglaze with Worcestershire and sherry.
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Add remaining ingredients (except parsley) and bring to a boil. Reduce to low, cover and simmer about 2 hours or until tender, stirring occasionally.
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Garnish with crumbled bacon and parsley.
What is oxtail?
This is the culinary name given to the tail of a cow. In the “old days,” it was from an ox, hence the name.
