Oxtail Stew

If you have never tried Oxtail stew then now is a good time. It's such a delicious meat to serve. It's very tender, rich, and silky. The flavors in this stew are just incredible. After making this stew let me know what you think, especially those readers that are trying it for the first time. Enjoy!!!

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Oxtail Stew
Serves: 4

Ingredients:

3 Tbs. Olive Oil
2-3 lb. Oxtails, fat trimmed
salt & freshly ground pepper, to taste
1 large vidalia onion, diced
2 large carrots, peeled & thinly sliced
1/4 lb. pancetta or bacon julienned
3 cloves garlic, minced
2 cups beef broth
1 cup white wine
1 (28 oz) can diced tomatoes
1 bay leaf
1 tsp. dried thyme
garnish: chopped parsley

Directions:

In a large soup pot over medium heat, heat the olive oil. Pat oxtails dry and season with salt and pepper. Brown in batches on all sides (~5 minutes per batch). Don't over crowd the pan as it will not allow oxtails to brown effectively. Transfer oxtails to a dish and set aside.
Add onion, carrots and bacon to pot and sauté in oxtail drippings until the onions are softened and the bacon begins to turn brown,
Return oxtails to the pot. Add broth, wine, tomatoes (w/ their juices), bay leaf, thyme, salt & pepper. Raise heat, bring to a boil and reduce heat to low, simmering the oxtails until they are very tender; roughly about 3 hours. Skim any foam that may rise to the surface. Transfer to a serving plate and top with freshly chopped parsley. Serve with mashed Yukon Gold potatoes.