Oxtail Stew W/celery Sauce, Pine Nuts, And Raisins Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
Drained and chopped,
3 1/2 lbs: Oxtails, trimmed
6: Pale-green inner,
Cut into 1 1/2" pieces,
Celery ribs,
1 large: Onion, (s), chopped
Coarsely chopped, 3 cups
, about 2 cups
3 tbsp: Pine nuts,
2: Garlic clove, (s), minced
3 tbsp: Raisins,
4: Whole cloves,
1 tbsp: Grate fine-quality,
Fresh ground black pepper,
Bittersweet chocolate,
1 cup: Dry white wine,
, not unsweetened
1 can: , (35oz) Italian tomatoes
Directions:
In a heavy 6-8-quart kettle heat oil over moderate heat until hot but
not smoking and brown oxtails on all sides, in batches if necessary,
transferring with a slotted spoon to a plate as browned. In kettle
cook onion, garlic, and cloves with salt and pepper to taste,
stirring, until onion is pale golden. Add wine and boil until almost
all liquid is evaporated. Add oxtails, tomatoes, and the 2 cups water
and simmer, covered, stirring occasionally, until meat is very tender
and falls away from the bones, 3 1/2-4 hours.
Bring a large saucepan of water to a boil and add celery. Boil celery
1 min and drain. Transfer about 2 cups oxtail sauce from kettle to a
small saucepan and add celery, pine nuts, raisins, and chocolate.
Simmer sauce 5 min.
Transfer oxtails with a slotted spoon to a platter, reserving sauce in
kettle for another use if desired, and spoon celery sauce over them.
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
not smoking and brown oxtails on all sides, in batches if necessary,
transferring with a slotted spoon to a plate as browned. In kettle
cook onion, garlic, and cloves with salt and pepper to taste,
stirring, until onion is pale golden. Add wine and boil until almost
all liquid is evaporated. Add oxtails, tomatoes, and the 2 cups water
and simmer, covered, stirring occasionally, until meat is very tender
and falls away from the bones, 3 1/2-4 hours.
Bring a large saucepan of water to a boil and add celery. Boil celery
1 min and drain. Transfer about 2 cups oxtail sauce from kettle to a
small saucepan and add celery, pine nuts, raisins, and chocolate.
Simmer sauce 5 min.
Transfer oxtails with a slotted spoon to a platter, reserving sauce in
kettle for another use if desired, and spoon celery sauce over them.
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp