Oxtail and Red Wine Stew
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • Herby Panko 3 Tbsp. extra-virgin olive oil½ cup panko (Japanese breadcrumbs)Kosher salt, freshly ground pepper2 Tbsp. finely chopped chives2 tsp. thyme leavesHorseradish and Beet Relish1 medium beet, preferably golden, trimmed, peeled1 small knob horseradish, peeled1 Tbsp. red wine vinegar½ tsp. honeyKosher salt, freshly ground pepperStew and Assembly5 lb. oxtails or beef short ribs, cut into 2" segments, patted dryKosher salt, freshly ground pepper3 Tbsp. extra-virgin olive oil2 large leeks, white and pale green parts only, halved lengthwise, then sliced crosswise into ½" pieces4 celery stalks, sliced ½" thick2 heads of garlic, top third removed¼ cup tomato paste1 750-ml bottle red wine1 bunch thyme, stems tied together with kitchen twineParsley leaves, grated Parmesan, and/or sliced jarred pepperoncini (for serving; optional)



Log in or Register to write a comment.