Oxtail stew w/celery sauce, pine nuts, and raisins
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 3½ | pounds | Oxtails, trimmed |
| Cut into 1 1/2\" pieces | ||
| 1 | large | Onion(s), chopped |
| (about 2 cups) | ||
| 2 | Garlic clove(s), minced | |
| 4 | Whole cloves | |
| Fresh ground black pepper | ||
| 1 | cup | Dry white wine |
| 1 | can | (35oz) Italian tomatoes |
| Drained and chopped | ||
| 6 | Pale-green inner | |
| Celery ribs | ||
| Coarsely chopped (3 cups) | ||
| 3 | tablespoons | Pine nuts |
| 3 | tablespoons | Raisins |
| 1 | tablespoon | Grate fine-quality |
| Bittersweet chocolate | ||
| (not unsweetened) | ||
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, 3½-4 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