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Correo Electrónico
Receta Oxtail Stew with Cinnamon, Star Anise, Orange and Gremolata
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Ingredientes
- 2-3 T extra-virgin olive oil
- about 4 lbs braising cut of beef; I used oxtail and shortribs
- 4 large shallots, chopped
- 3 large carrots, finely chopped
- 3 large cloves garlic, minced
- 2 cups red wine
- 28 oz canned chopped tomatoes
- 15 sprigs thyme and 5 sprigs rosemary, tied in a bundle
- Zest of an orange, peeled in long strips
- 2 bay leaves
- 2 Ceylon cinnamon sticks (mine were about 5″)
- 2 whole star anise
- salt and pepper to taste
- 1 large butternut squash, peeled, seeded and chopped into bite sized pieces
- 4 medium onions, sliced
- 1 cup chicken stock
- For the Gremolata:
- ¼ cup packed chopped flat leaf parsley
- grated zest of 3 lemons
- 3 fat cloves garlic, minced
View Full Recipe at The Spiced Life
.%3C/p%3E%3Cp%3EOxtail%20Stew%20with%20Cinnamon,%20Star%20Anise,%20Orange%20and%20Gremolata%3C/p%3E%3Cp%3ERecipe%20type:%20Entree%3C/p%3E%3Cp%3ECuisine:%20beef%20stew%3C/p%3E%3Cp%3EFor%20the%20stew:%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20300%20F.%20Salt%20and%20pepper%20your%20meat%20on%20all%20sides.%3C/p%3E%3Cp%3EHeat%20a%20large,%20heavy%20pot%20(I%20used%20a%207%20qt%20Dutch%20oven)%20over%20medium%20high%20heat.%20Add%20the%20extra%20virgin%20olive%20oil.%20Brown%20the%20oxtail%20pieces%20(or%20short%20ribs%20or%20chuck%20pieces,%20etc)%20on%20all%20sides%20and%20transfer%20them%20to%20a%20large%20bowl.%20Do%20this%20in%20batches%20to%20ensure%20browning%20instead%20of%20steaming.%3C/p%3E%3Cp%3ERemove%20all%20but%202%20tablespoons%20of%20fat%20from%20the%20pot%20and%20add%20the%20cinnamon%20stick%20and%20star%20anise.%20Let%20them%20roast%20briefly,%20maybe%202%20minutes%20or%20so,%20until%20fragrant.%20Add%20the%20shallots,%20carrots%20and%20garlic%20with%20some%20of%20the%20wine,%20a%20few%20tablespoons,%20to%20deglaze.%20Also%20add%20a%20pinch%20of%20salt.%20Cook%20over%20medium%20high%20heat%20for%2010mins%20or%20until%20golden,%20stirring%20from%20time%20to%20time.%3C/p%3E%3Cp%3EAdd%20the%20rest%20of%20the%20wine%20and%20bring%20to%20a%20boil,%20scraping%20any%20browned%20bits%20from%20the%20bottom.%20Cook%20until%20most%20of%20the%20wine%20has%20evaporated.%3C/p%3E%3Cp%3EAdd%20the%20tomatoes,%20herb%20bundle,%20orange%20zest%20and%20bay%20leaves.%20Bring%20to%20a%20boil.%20Place%20the%20oxtail%20(or%20short%20rib%20or%20chuck,%20etc)%20pieces%20on%20top%20and%20cover%20with%20a%20large%20piece%20of%20parchment%20paper%20placed%20directly%20on%20the%20oxtail.%20Place%20a%20heavy,%20tight%20fitting%20lid%20onto%20the%20pot%20and%20place%20in%20the%20oven.%3C/p%3E%3Cp%3ELet%20cook%20for%202%20hours%20for%20chuck%20or%20short%20ribs%20and%20more%20like%203%20hours%20for%20oxtail%20(I%20was%20surprised%20at%20the%20difference,%20but%20there%20was%20one,%20for%20me%20anyway).%20Remove%20from%20the%20oven%20and%20add%20the%20butternut%20squash%20chunks%20into%20the%20liquid.%20Add%20the%20chicken%20stock.%20Scatter%20the%20onions%20over%20the%20top%20of%20all%20of%20this,%20and%20replace%20the%20parchment%20paper%20and%20heavy%20lid.%20Place%20the%20pot%20back%20in%20the%20oven%20and%20let%20cook%20for%20another%20hour.%3C/p%3E%3Cp%3EIn%20the%20meantime,%20make%20the%20gremolata%20by%20mixing%20together%20all%20of%20the%20ingredients.%3C/p%3E%3Cp%3EThe%20stew%20is%20done%20when%20the%20meat%20falls%20away%20from%20the%20bones%20and%20the%20butternut%20squash%20is%20cooked%20through.%20If%20your%20meat%20is%20particularly%20fatty%20(lately%20my%20short%20ribs%20have%20been)%20you%20can%20try%20to%20skim%20some%20of%20the%20fat%20off%20the%20top%20or,%20even%20better%20for%20the%20leftovers,%20let%20it%20chill%20and%20then%20remove%20the%20fat%20which%20rises%20to%20the%20top%20and%20solidifies.%3C/p%3E%3Cp%3EPlace%20chunks%20of%20meat%20(oxtail,%20chuck%20or%20short%20ribs)%20into%20shallow%20bowls.%20Ladle%20the%20stew%20around%20the%20meat%20when%20it%20is%20quite%20hot,%20so%20that%20the%20garlic%20in%20the%20gremolata%20will%20cook%20a%20bit%20in%20it%20(raw%20garlic%20kills%20my%20stomach,%20but%20the%20gremolata%20was%20amazing%20in%20this%20dish,%20so%20I%20highly%20suggest%20you%20not%20skip%20it,%20and%20instead%20let%20the%20garlic%20cook%20in%20the%20still%20almost%20simmering%20stew).%20Sprinkle%20some%20gremolata%20over%20each%20serving.%3C/p%3E%3Cp%3EWe%20really%20wished%20we%20had%20served%20this%20with%20crusty%20bread,%20so%20I%20highly%20recommend%20that%20as%20well.%3C/p%3E%3Cp%3E3.2.2124%3C/p%3E%3Cp%3Ebeef,%3C/p%3E%3Cp%3Ebeef%20stew,%3C/p%3E%3Cp%3Ebraise,%3C/p%3E%3Cp%3Ebraising,%3C/p%3E%3Cp%3Ebutternut%20squash,%3C/p%3E%3Cp%3Ecinnamon,%3C/p%3E%3Cp%3Egarlic,%3C/p%3E%3Cp%3Egremolata,%3C/p%3E%3Cp%3Elemon,%3C/p%3E%3Cp%3Eorange,%3C/p%3E%3Cp%3EOttolenghi,%3C/p%3E%3Cp%3Eoxtail,%3C/p%3E%3Cp%3Eparsley,%3C/p%3E%3Cp%3Eshort%20ribs,%3C/p%3E%3Cp%3Estar%20anise,%3C/p%3E%3Cp%3Estew,%3C/p%3E%3Cp%3Etomatoes,%3C/p%3E%3Cp%3Ewinter%20squash%3C/p%3E){kind=link}