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Autumnal Oxtail Stew

Autumnal Oxtail Stew

Recipe by Laura Shanahan, 50Hertz Customer Contribution

Ingredients (serving 4)

  • 3-4 pounds oxtail
  • 1 cup AP flour, seasoned with salt and pepper
  • 2 large yellow onions, sliced
  • 3 large carrots, peeled and cut into bite size pieces
  • 3 large jalapeno peppers, diced with seeds
  • 6 cloves of garlic, minced
  • 3 tbsp of Worcestershire sauce
  • 1 cup dry sherry, or beef broth
  • 1/2 box of pitted dry prunes
  • 3 Bay leaves
  • 1 tbsp each dried rosemary and thyme
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 4 cups beef broth
  • Fresh cilantro
  • 50 Hertz Red Sichuan Pepper oil

    Directions

    Step 1

    Dredge oxtail in seasoned flour, let sit for 10 mins.

    Step 2

    Add 4 TABS of veg oil in skillet, lightly brown oxtail over medium heat, about 3 mins each side. Set aside on plate.

    Step 3

    Sauté onions, carrots, jalapenos and garlic for about 5 mins in the same oil. Stir occasionally, deglaze with Worcestershire and sherry. Add remaining ingredients except cilantro and Sichuan oil.

    Step 4

    Bring to boil, add oxtail to hot stew. Reduce heat, cover and simmer for 2 hours or until tender, Stir often.

    Step 5

    Serve in bowl, topped with fresh cilantro and a splash of 50 Hertz Red Sichuan Oil to taste. Add crusty French bread for gravy sopping!

    1 comment

    • Scott Liebling

      I’m going to give this a try, but instead of swinging steak, I’ll use short ribs.

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