Oxtail Stew

Name: Oxtail Stew
Yield: 4 to 6 portions
Ingredients: 1 cup carrot rounds, cut ⅛ inch thick; 1 cup diced celery; 2 cups coarsely chopped yellow onions; 2 garlic cloves, minced; 1 bay leaf; ½ teaspoon grated nutmeg; 1 teaspoon freshly ground black pepper; 8 medium-size potatoes, cut into thirds; Chopped fresh parsley, for garnish; 3 cups Beef Stock; 1 cup Burgundy wine; ¾ cup unbleached all-purpose flour; 3 tablespoons best-quality olive oil; 1 cup tomato juice; 3 tablespoons tomato paste; 2 oxtails (about 5 pounds total), in 2-inch pieces; 1 teaspoon dried thyme; 1 teaspoon salt

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Americans are not as fond of oxtail as Europeans are. But if you enjoy a chewy, gelatinous bit of flavorful beef once in a while, this stew is for you. It needs only a light first course (marinated shrimp or raw oysters, for example) and a green salad afterward.

Ingredients

2 oxtails (about 5 pounds total), in 2-inch pieces
¾ cup

Main course

Method

Dredge the oxtails with the flour until thoroughly coated. Shake off the excess.
Heat the oil in a heavy Dutch oven over medium-low heat and brown the oxtails well in several batches, setting each batch aside until all are browned; return all the oxtails to the pot.
Add the stock, wine, tomato juice, and tomato paste. Stir in the garlic, bay leaf, thy