Savory Oxtail Stew

With herbs and prunes

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Servings: 4–6

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

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

Directions

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.