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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
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