Recipes Comfort Food Stews Oxtail and White Sweet Potato Stew 1 Review A red wine braise, complete with other mulling ingredients like fresh orange and whole spices, makes the oxtails in this stew fall-apart tender and flavorful. The longer the braise, the better, says New York chef JJ Johnson. “I forgot about it in the oven and returned to find it perfectly cooked,” he says. Slideshow: More Hearty Stew Recipes By JJ Johnson JJ Johnson Instagram JJ Johnson is a James Beard Foundation Book Award winning chef, TV Personality and Author best known for his barrier-breaking cuisine informed by the Caribbean flavors of his upbringing. Chef JJ's signature cooking style combines culturally relevant ingredients and classical technique with a global point of view. At FIELDTRIP, his made-to-order rice bowl concept that debuted in 2019, Chef JJ highlights rice as a hero ingredient and showcases it in recipes sourced from around the world. FIELDTRIP's first outpost opened in Harlem and has expanded to Rockefeller Center and the US Open Tennis Tournament. As one of the only fast casual restaurants on Esquire's "America's Best New Restaurants" list in 2020, FIELDTRIP utilizes sustainable ingredients and ethically sourced vegetables and proteins, creating a flavorful and diverse dining experience. The brand's motto, "Rice is Culture," was born out of Chef JJ's belief that rice is the universal ingredient that connects us all and can be found at the center of the table in almost every community. During the pandemic, JJ saw the community around him struggling to stay afloat and wanted to make a difference. He began donating meals to the local hospital in Harlem to feed nurses, doctors and first responders in the area that were working to keep everyone safe. The outreach then moved to helping neighbors, by providing free meals to those in need. Shortly after, FIELDTRIP began receiving donations from across the country to continue their work and has since donated over 220,000 meals to support the Harlem community and feed frontline workers throughout the pandemic. Chef JJ is the television host on 'Just Eats with Chef JJ' airing on TV One's network Cleo TV and finalist for the 2022 James Beard Foundation Awards Best Chef in New York State. Food & Wine's Editorial Guidelines Updated on February 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Active Time: 30 mins Total Time: 3 hrs 30 mins Yield: 4 to 6 Ingredients 3 tablespoons olive oil 3 pounds meaty oxtails Salt Freshly ground black pepper 2 pounds white sweet potatoes, peeled and cut into 2-inch pieces 1 jalapeño, chopped 2 cups dry red wine 4 cups veal or beef stock 2 cups water 3 oranges, quartered 12 parsley sprigs 6 thyme sprigs 3 cinnamon sticks 3 dried bay leaves Directions Preheat the oven to 325°F. In a large enameled cast-iron Dutch oven or heavy pot, heat the olive oil. Season the oxtails with salt and pepper, and add half of them to the pot. Cook over moderately high heat until the oxtails are browned all over, 4 to 6 minutes. Transfer to a plate and brown the remaining oxtails. Add the sweet potatoes to the pot and cook over moderate heat, stirring occasionally, until the potatoes just begin to soften and brown, about 5 minutes. Add the jalapeño and cook, stirring occasionally, until softened, about 2 minutes. Add the wine and scrape up any browned bits from the bottom of the pot. Bring to a boil, and cook until the wine is reduced by half, about 5 minutes. Add the veal stock, 2 cups water, oranges, herb sprigs, cinnamon, and bay leaves, and bring to a simmer. Return the oxtails to the pot; cover and transfer to the oven. Braise until the meat is very tender, about 3 hours. Discard the oranges, herb sprigs, cinnamon, and bay leaves. Skim off and discard any fat, and season with salt and pepper before serving. Rate it Print