Spiced Oxtail Stew with Chestnuts + Cherries

[et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]This stew is full of warm spices, hearty oxtail, sweet cherries and tender chestnuts, making it the ideal winter dish![/et_pb_text][el_masonry_gallery image_ids=”1191,1203″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]I first tried a similar stew at one of my favorite restaurants Shalom Y’all a few years back and immediately knew I needed to create a version of my own. It took a few tries, but I’ve finally nailed down the perfect recipe to share with you!

Oxtail

If you haven’t used Oxtail don’t be scared! It’s the cross section cut of a cow’s tail that you can usually find at your local grocery store or butcher. Oxtails may look a bit different, but they are full of amazing flavor. This cut is perfect for a stew as the long cooking time makes the meat soft and tender.

This recipe also uses stew meat so if you don’t want to use oxtail or can’t find it, you can make this completely with stew meat.

Marinating the Meat

First start by marinating the oxtail and stew meat in red wine, salt and pepper for 2 – 4 hours. Marinating the meat in wine helps tenderize and break down the tough connective tissues while adding a ton of flavor.[/et_pb_text][el_masonry_gallery image_ids=”1157,1158″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” custom_margin=”||||false|false” global_colors_info=”{}”]You can use any type of red wine, but I recommend using whatever type you plan to serve it with. Please see the pairing section at the end of this post for my suggestions. It doesn’t have to be expensive, but it should be wine you would normally enjoy drinking.

Chestnuts

This oxtail stew also features chestnuts! You can use either canned or fresh. If using fresh chestnuts boil according to the directions found here. Chestnuts are great in stew because they take on a potato-like consistency when cooked and have a light, sweet flavor.

Browning the Meat

Begin by browning the diced pork belly or bacon in a large pot over medium heat until the fat has rendered. If using pork belly, add 1/2 teaspoon salt while browning. Remove from the pot leaving the fat and reserve the meat for topping at the end.[/et_pb_text][el_masonry_gallery image_ids=”1161,1165″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Remove the oxtail and stew meat from the wine marinade and save the marinade to be used later. Add the oxtail and stew meat to the hot fat in batches. Fry the meat until brown on all sides. Remove from the pot and set aside.[/et_pb_text][el_masonry_gallery image_ids=”1167,1168″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]

Vegetables

Add the onion, leek and garlic to the pot and cook over medium heat for 5 – 8 minutes, until softened. Then add in one diced parsnip and the powdered spices and continue to cook for another 5 minutes. Pour in the reserved wine marinade and cook until reduced by half.[/et_pb_text][el_masonry_gallery image_ids=”1169,1170,1174″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]

Oxtail Stew

Now, add the browned oxtail and stew meat to the pot along with the beef broth, cinnamon sticks and bay leaf. Reduce the heat to low and cook for 2 – 2 1/2 hours.[/et_pb_text][el_masonry_gallery image_ids=”1171,1178″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]

At this point, strain the stew reserving the liquid and meat. Discard the vegetables. Add the meat and liquid back to the pot along with the chestnuts, the remaining diced parsnip and the dried cherries or dates. Cook over medium-low heat for 30 – 40 minutes, until the parsnips have softened.

If you would like a thicker stew you can make a Beurre Manié and add it after the parsnips have softened. Serve with reserved pork belly or bacon on top.

How to Serve?

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This Oxtail Stew can stand alone, but it also pairs well with rice, lentils, polenta or a vegetable mash. My favorite option is this Roasted Vegetable Mash!

Roasted Vegetable Mash

You can use whatever vegetables you have on hand, but my preferred combination is cauliflower, parsnips, leeks and celery root. Preheat the oven to 400 degrees. Dice your vegetables, place them on a baking sheet and sprinkle with olive oil, salt and pepper. Roast for 30 – 40 minutes, until the veggies are tender and beginning to brown.

Place the roasted vegetables in a food processor. Add in a few tablespoons of butter and heavy cream. Puree until smooth, adding in more butter and cream as necessary. Season with salt and pepper to taste.

How to Pair?

Since this stew is marinated in red wine I would recommend sticking to red wine to pair it with.

Red Wine Suggestions

Garnacha or Syrah

If you really want to splurge go with a Barolo – considered one of Italy’s greatest wines.

What’s your favorite winter comfort food?

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Oxtail Stew with Chestnuts + Cherries

This stew is full of warm spices, hearty oxtail, sweet cherries and tender chestnuts, making it the ideal winter dish!

5 from 1 vote

Print Pin Rate

Prep Time: 2 hours hours

Cook Time: 3 hours hours 30 minutes minutes

Servings: 6

Author: Kate O'Brien

Ingredients

• 1.5 lb Oxtail
• 1 lb Stew Meat cubed
• 2 cups Red Wine see suggestions
• 2 teaspoons Salt divided + more to taste
• 1 teaspoon Pepper + more to taste
• 3 ounces Pork Belly or Bacon diced
• 1 medium Sweet Onion diced
• 1 large Leek diced
• 2 large Parsnips diced, divided
• 3 cloves Garlic diced
• 1/2 teaspoon Turmeric ground
• 1 teaspoon Cardamom ground
• 1 teaspoon Paprika ground
• 1 teaspoon Cumin ground
• 2 teaspoons Coriander ground
• 2 large Cinnamon Sticks
• 2 large Bay Leaves
• 1 1/2 cups Beef Broth
• 8 ounces Chestnuts boiled
• 1/3 cup Dried Cherries or Dates

Instructions

• First marinate the oxtail and stew meat in 2 cups of red wine and 1 teaspoon of salt and pepper (each) for 2 – 4 hours.
• Brown pork belly or bacon in a large pot over medium heat. If using pork belly, add 1/2 teaspoon salt while browning. Remove from pot, leaving rendered fat. Save for topping at the end.
• Remove meat from wine marinade and save marinade for later. Brown the meat in batches in the remaining oil in the pot until browned on each side. Take out of pot and set aside.
• Add diced onion, leeks and garlic to the pot and cook for 5 – 8 minutes, until the vegetables have softened. Add one of the diced parsnips along with the turmeric, cardamom, coriander, paprika and cumin. Cook for an additional 5 minutes. Add in the reserved wine marinade and reduce by half.
• Now add the browned oxtail and stew meat to the pot along with the beef broth, cinnamon sticks and bay leaves. Cook on low for 2 – 2 1/2 hours.
• At this point, strain the stew reserving the meat and liquid. Discard the vegetables. Add the meat and liquid back to the pot along with the remaining parsnip, chestnuts and dried cherries or dates. Cook over medium-low for 30 – 40 minutes, until the parsnips are soft. If you want a thicker stew make a Beurre Manie and add it before serving.
• Serve with roasted vegetable mash, pasta, rice or lentils and top with browned pork belly or bacon!