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.
3–4 pounds oxtail
1 cup flour, seasoned with salt and pepper
Several tablespoons oil
6 slices bacon
2 large red onions, thinly sliced
3 large carrots, peeled and cut into ¼-inch pieces
2 large jalapeño peppers with seeds, chopped
About 1 dozen cloves garlic, roughly chopped
3 tablespoons Worcestershire sauce
1 cup dry sherry (or more broth)
1 pound box pitted prunes
3 bay leaves
1 tablespoon each dried rosemary and thyme
1 teaspoon cinnamon
1 teaspoon cumin
4 cups beef broth
Fresh parsley
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.
Dredge bacon in flour and fry in drippings; crumble and set aside.
Sauté onions, carrots, jalapeños and garlic for about 5 minutes, stirring occasionally. Deglaze with Worcestershire and sherry.
Add remaining ingredients (except parsley) and bring to a boil. Reduce to low, cover and simmer about 2 hours or until tender, stirring occasionally.
Garnish with crumbled bacon and parsley.
This is the culinary name given to the tail of a cow. In the “old days,” it was from an ox, hence the name.
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