Beef/ Oxtail Stew
Holly Mosby
ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon paprika
- black pepper to taste
- 1 oxtails (about 2 1/2 pounds total), cut into 2-inch lengths
- 5 tablespoons olive oil
- 1 cup diced onion (1/4-inch dice)
- 1 cup diced carrots (1/4-inch dice)
- 1 cup diced celery (1/4-inch dice)
- 2 large cloves garlic, finely minced 1 piece (4 ounces) Black Forest ham,
- cut into 1/4-inch dice
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 2 cups diced seeded tomatoes
- 2 potatoes cut in large chunks
- 2 tablespoons tomato paste
- 2 1/4 cups Basic Chicken Broth
- 1 cup dry red wine
- 1 tablespoon honey
- Zest of 1 orange, removed in 1 long strip with a paring knife
- 1/4 cup chopped fresh flat-leaf parsley
- Serve over: 6 cups prepared rice (long grain and wild) or egg noodles
directions
- 1
1. 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.
- 2
2. Heat 3 tablespoons of the olive oil in 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.
- 3
3. 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.
- 4
4. Add the tomatoes, tomato paste, broth, wine, honey, and orange zest. Return the meat to the casserole and bring to a boil over medium-high heat. Put into the oven at 325 degrees convection or 350 for 2 1/2 hours. Check each 30 minutes and add liquid (water) if necessary. Add 2 potatoes cubed during the last 40 minutes of cooking. Remove the bay leaf, stir in the parsley, season to taste, and serve, with the noodles or rice if desired.
notes
May use 3.5# of short ribs for 4 servings!
Source: Holly Mosby
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