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Savory oxtail stew recipe

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½ cup all-purpose Flour
1 teaspoon Salt
¼ teaspoon Paprika
Freshly ground Black Pepper , to taste
2 Oxtail (about 5 pounds total), cut into 2-inch lengths
5 tablespoons Olive Oil , or more as needed
1 cup diced Onion (¼-inch dice)
1 cup diced Carrots (¼-inch dice)
1 cup diced Celery (¼-inch dice)
6 large cloves Garlic , finely minced
1 piece (4 ounces) Black Forest Ham , cut into ¼-inch dice
1 Bay Leaf
1 teaspoon dried Thyme
½ teaspoon ground Nutmeg
2 cups diced seeded Tomatoes
2 tablespoons Tomato Paste
2½ cups Basic Chicken broth
1 cup dry red wine
1 tablespoon Red Currant Jelly
1 Orange Zest , removed in 1 long strip with a paring knife
¼ cup chopped fresh flat-leaf Parsley
Lightly buttered Egg Noodles , for serving

Savory oxtail stew recipe

  • Medium




Oxtail is a rich, silky meat, and with the surge in popularity of classic bistro food, it has gone from a novelty cut to a standby for many home cooks. Its richness fairly cries out “winter meal,” and it’s perfect to prepare when there’s time in the kitchen on a stormy afternoon. The result is a luxurious one-pot meal. The red currant jelly might seem out of place, but it cuts the acidity of the tomatoes and wine. The Black Forest ham adds a slight smokiness, and the nutmeg provides an aromatic accent. Serve this with lightly buttered egg noodles.



Combine the flour, salt, paprika, and pepper in a plastic bag. Add the oxtail pieces and shake them in the seasoned flour to dredge them. Remove, shaking off any excess flour.


Heat 3 tablespoons of the olive oil in a heavy flameproof casserole over medium-high heat. Add the meat, in batches, and cook until well browned, about 10 minutes per batch. Add more oil if necessary as the meat cooks. Set the meat aside.


Wipe the casserole clean and add the remaining 2 tablespoons olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, over medium-low heat until softened, 10 minutes. Then stir in the garlic, ham, bay leaf, thyme, and nutmeg and cook to blend the flavors, 2 minutes more.


Add the tomatoes, tomato paste, broth, wine, currant jelly, and orange zest. Return the meat to the casserole and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, partially covered and stirring occasionally, until the meat is very tender, 1¾ to 2 hours. Remove the bay leaf, stir in the parsley, season to taste, and serve, with the noodles if desired.


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