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Even though it appears that spring is making a guest appearance here in San Francisco (a 70 degree day in January!), I am doing an ode to winter with my mom's oxtail stew. She made this for New Year's Eve this year and it was divine - hearty and velvety. Mmmm...
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Begin by browning 2-3 lbs of seasoned (w/ salt and pepper) oxtails in a large, well-loved pot with some olive oil. Remove the oxtails and place them aside. Throw in 4-5 chopped celery stalks and 4 chopped carrots. Cook for 5-10 minutes.
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Replace the oxtails in the pot. Add in a head of garlic cloves, 2 cups good quality beef stock and 2 cups of red wine. Also add a couple bay leafs, 5 sprigs of fresh thyme and 1/2 tsp salt. Bring to a simmer then reduce heat to low and cover. Cook for 3 hours.
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While the stew is cooking, oven roast some root veggies. Roughly chop 3 carrots and a couple of parsnips and turnips, maybe even some potatoes. Toss them with olive oil, salt and pepper. Spread them out in a roasting pan and throw in a 350 degree oven for about an hour or until tender and nicely caramelized.
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Skim the fat off the top of the stew. Add in the roasted vegetables and cook on low for another 1/2 hour. Then dish up and sprinkle with some fresh parsley. Enjoy thoroughly.
This recipe was adapted from the original which you can find
here.
So glad I made the cut - finally famous!
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