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!