Chef Dave Beran adds warm spices — cinnamon, peppercorns and juniper — to punch up his hearty stew. He also adds pears and apples, which give the stew a lovely fruitiness and make it especially good with Oregon Pinot Noir.
Slideshow:More Fall Recipes
6 sprigs each rosemary, thyme and parsley
1 1/2 tablespoons black peppercorns
One 3-inch cinnamon stick
1/2 tablespoon juniper berries
1 bay leaf
4 pounds meaty oxtails, cut into pieces
2 cups dry red wine
5 cups chicken stock or low-sodium broth
6 garlic cloves, crushed
4 small carrots, cut into 1-inch pieces
4 tomatoes, cut into 1 1/2-inch pieces
1 celery rib, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1 fennel bulb, cored and cut into 1-inch pieces
1 leek, light green and white parts only, sliced 1 inch thick
2 small Honeycrisp apples, peeled and cut into 1-inch pieces
2 small Anjou pears, peeled and cut into 1-inch pieces
Chopped parsley, for garnish
How to Make It
In a piece of cheesecloth, wrap the herbs, peppercorns, cinnamon, juniper and bay leaf and tie with kitchen twine. In an enameled cast-iron casserole, combine the bundle, oxtails, wine and stock; add 2 cups of water. The oxtails should be completely submerged; if necessary, add more water. Cover and refrigerate overnight.
Preheat the oven to 350°. Transfer the oxtails to a plate. Bring the marinade to a simmer, skimming off any foam. Add the oxtails and all of the remaining ingredients except the salt, pepper and chopped parsley and bring to a boil. Press a sheet of parchment paper directly on the stew and cover tightly with foil. Braise the oxtails in the oven for about 3 hours, until the meat is very tender. Using a slotted spoon, transfer the oxtails to a plate. Transfer the vegetables to a separate plate. Discard the herb-and-spice bundle. If necessary, simmer the cooking liquid until slightly thickened.
Pick the oxtail meat off of the bones in large pieces; discard the bones and any excess fat. Return the meat and vegetables to the pot and bring to a simmer; cook for 5 minutes, until heated through. Season with salt and pepper. Garnish with chopped parsley and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.