Savory Braised Oxtail Stew with Herbs and Prunes
Chilly winter days make us want to throw something hearty and comforting in a big ol’ pot and let it slowly simmer for hours, filling the house with the enticing smell of what’s to come. This beef stew is a bit spicy, subtly sweetened by the prunes, with many layers of flavor.
Ingredients
- 3-4 lbs. oxtail
- 1 cup flour, seasoned with salt and pepper
- several tablespoons oil
- 6 slices bacon
- 2 large red onions, thinly sliced
- 3 large carrots, peeled and cut into 1/4" pieces
- 2 large jalapeno peppers with seeds, chopped
- about a dozen cloves fresh garlic, roughly chopped
- 3 tablespoons Worcestershire sauce
- 1 cup dry sherry (or more broth as sub)
- 1 lb. box pitted prunes
- 3 bay leaves
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 4 cups beef broth
- fresh parsley
Instructions
- Dredge oxtail in flour and let stand about 15 minutes. Add oil to heavy skillet to about ¼-inch. Lightly brown oxtail over medium heat about 3 minutes on each side, making sure not to crowd while frying. Set aside.
- Dredge bacon in flour and fry in drippings; crumble and set aside.
- Sauté onions, carrots, jalapeños and garlic for about 5 minutes, stirring occasionally. Deglaze with Worcestershire and sherry.
- Add remaining ingredients (except parsley) and bring to a boil. Reduce to low, cover and simmer about 2 hours or until tender, stirring occasionally.
- Garnish with crumbled bacon and parsley.