Meat + Poultry Autumn Oxtail Stew Be the first to rate & review! 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. By Dave Beran Dave Beran Instagram Dave Beran is the chef-owner of Pasjoli, an elevated French bistro in Santa Monica, California. A 2014 Food & Wine Best New Chef, Beran made a name for himself at Alinea and Next in Chicago, where he also won the 2014 James Beard Award for Best Chef: Great Lakes. Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 3 hrs 45 mins Yield: 4 Ingredients 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 Kosher salt Pepper Chopped parsley, for garnish Directions 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. Make Ahead The oxtail stew can be refrigerated for 3 days; reheat before serving. Rate it Print