Oxtail Stew

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

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