This old-fashioned Brisket and Onions, cooked quietly in the slow cooker all day with just a handful of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in your mouth. Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting.

Oven instructions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with aluminum foil or in a covered Dutch oven. Cook at 325°F until very tender, 3 to 4 hours. Can be done in one iron skillet: cook the onions, remove to plate; sear the brisket; put garlic on top of brisket, then onions and broth; cover with foil.

thekitchn.com

Serves 6

INGREDIENTS
1 tablespoon olive oil
1 1/2 pounds yellow or red onions (about 2 large), sliced into half moons
3 1/2 pounds beef brisket
Kosher salt
Freshly ground black pepper
6 cloves garlic, minced
2 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce or tamari

INSTRUCTIONS
Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket.

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn’t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow-cooked in an amazingly flavored broth. Billy Parisi served these tasty shanks up with some of his creamy risotto and it is outstanding.

Serves 4

billyparisi.com

INGREDIENTS
4 lamb shanks
2 tablespoons olive oil
1 peeled and medium diced yellow onion
2 peeled and medium diced carrots
2 medium diced ribs of celery
1 peeled and medium diced turnip
1 peeled and medium diced parsnip [or any combo of vegetables]
4-5 garlic cloves
12-15 fresh thyme sprigs
2 fresh rosemary sprigs
1 small bunch of parsley [or any combination of herbs]
2 cups of red wine
3 tablespoons tomato paste
48 ounces beef stock
Sea salt and fresh cracked pepper

INSTRUCTIONS
Preheat the oven to 350°, if using oven

Lamb: Season the lamb on all sides with salt and pepper.

Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.

Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.

Deglaze with the red wine and cook until the amount of liquid is reduced by one half.

Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.

Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.

Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.

Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.

Serve the lamb shanks with optional risotto and pour some of the sauce over the top.

Stove top: Return shanks, bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

Lamb Ragu with Rigatoni is a hearty dish full of comforting flavor. Red wine, rosemary, tomato, carrots, and lamb are braised in a Dutch oven for hours allowing the flavors to create a perfect union before being tossed with al dente pasta and topped with copious amounts of Parmigiano Reggiano!

Serves 6

sipandfeast.com

INGREDIENTS
2 pounds lamb shoulder trimmed of excess fat and cut into chunks or ground lamb
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 medium carrots diced
2 ribs celery diced
1 medium onion diced
3 ounces tomato paste
1 cup dry red wine
1 ½ cups low sodium beef stock
1 28 ounce can plum tomatoes hand crushed or blender pulsed
2 tablespoons fresh rosemary
1 pound rigatoni
salt and pepper to taste
½ cup Parmigiano Reggiano grated, for finishing
1 cup reserved pasta water will most likely not need it all

INSTRUCTIONS
Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.

Heat a large Dutch oven to medium heat. After the pot is hot add the olive oil. Season the lamb pieces with salt and pepper on all sides then add to the pot. Sear the lamb in batches to avoid overcrowding. Place the seared lamb on a plate and set aside.

Turn the heat down to medium-low. Add the onions, carrots, and celery to the pot and saute until the veggies are very soft (about 12-15 minutes).

Next, add in the tomato paste and cook for 3 minutes stirring frequently. Add the wine and beef stock and turn heat to medium. Using a wooden spoon scrape all the brown bits off the bottom of the pan.

After cooking the wine for 3 minutes, add the plum tomatoes and rosemary and bring to a simmer. Once simmering add the lamb pieces to the pot, stir, then turn off and cover. Cook the ragu in the oven until tender (about 3 hours).

Bring a large pot of salted water (2 tablespoons kosher salt) and cook the rigatoni until very al dente. While the pasta is boiling taste test the ragu and make final adjustments to salt and pepper.

Heat a large pan to medium-low heat and add in 2 cups of the lamb ragu. Add the pasta to the pan and cook for 1-2 more minutes until al dente mixing well to thoroughly coat the pasta.

If the pasta is too dry add more of the ragu but try to not over-sauce. If the pasta seems a little dry add a bit of reserved pasta water to loosen it up. Serve plated with grated Parmigiano Reggiano and the remaining ragu on the side.

Notes:
– Ground lamb can be subbed for the whole lamb shoulder. If using, the veggies can be sauteed first on medium-low, then add the lamb and cook until brown. I prepared it this way on the attached video. You will get the same results either way. Ground lamb tends to have more fat than the trimmed shoulder so you can remove some of the fat by spooning it out before adding the tomatoes.
– Making the ragu 24 hours in advance and refrigerating overnight will yield even better flavor. If doing so, you can remove some of the fat that will rise to the top with a spoon after being chilled.

Classic Shepherd’s Pie is a comforting casserole that consists of ground lamb, carrots, and peas simmered with Guinness, Worcestershire sauce, and herbs and topped with a cheesy mashed potato layer that’s baked until golden and crisp. Shepherd’s Pie is wonderful any time of year but is especially great for St. Paddy’s day.

Serves 6

sipandfeast.com

INGREDIENTS
3 ½ pounds russet potatoes peeled
1 ¼ cups Parmigiano Reggiano grated, divided
¾ cup heavy cream plus more if too dry
1 stick butter melted
salt and pepper to taste
3 large egg yolks

For the filling:
2 pounds ground lamb
1 ½ cups frozen peas
1 large onion diced
3 celery ribs diced
3 medium carrots diced
5 cloves garlic minced
3 ounces tomato paste
¼ cup all-purpose flour
1 12-ounce bottle of Guinness
¼ cup Worcestershire sauce
1 tablespoon fresh thyme leaves only
1 tablespoon fresh rosemary chopped, leaves only
2 cups low-sodium beef stock
salt and pepper to taste

INSTRUCTIONS
For the Mashed Potatoes:
Fill and stockpot with potatoes and cover with cold water. Bring to a boil and cook until fork tender (about 25-30 minutes).

Rice the potatoes in a large bowl. Combine with the heavy cream, melted butter, and 1 cup of parmesan cheese. Taste test the potatoes and season very well with salt and pepper to taste. Once satisfied with the taste, mix the egg yolks into the potatoes.

For the Shepherd’s Pie:
Preheat oven to 400f and set one rack in the middle and one towards the top ⅓ of the oven.

While the potatoes are boiling make the filling. Heat a large heavy pan or pot to medium-high heat then add the lamb.

Cook until well browned (about 7-10 minutes), then break up the lamb with a wooden spoon or meat masher. Next, add the carrots, onions, and celery along with a pinch of salt. Saute until the veggies are soft (about 5-7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant.

Add the tomato paste, stir, and cook for 3 minutes. Next, add the Guinness and turn the heat to high. With a wooden spoon scrape the bottom of the pot to remove all of the brown bits. Cook until the liquid has almost completely evaporated (about 3-4 minutes).

Turn the heat down to medium and add the flour. Cook for 1-2 minutes or until there is no white flour remaining in the pan. Add the beef stock, thyme, rosemary, peas, and Worcestershire sauce. Bring to a boil. Once boiling, lower the heat to a simmer and cook until the liquid has reduced by half.

Taste test the filling and adjust salt, pepper, thyme, or rosemary if required.

Add the filling to a 9×13″ baking dish. Spread the mashed potatoes on the top and with a fork or spoon fluff the potatoes making mounds or points. Sprinkle the remaining ¼ cup of grated parmesan.

Bake for 20 minutes in the center of the oven. Move the dish towards the top of the oven and broil for 1-3 minutes or until well browned but not burnt. Watch carefully! Let the shepherd’s pie sit for 10 minutes before eating so that it can settle.

Note:
– Taste test the mashed potatoes before adding the egg yolks to ensure proper seasoning. Be sure to also taste test the lamb filling and make any adjustments to the salt, pepper, or herbs as needed.

Italian Beef Stew (Spezzatino di Manzo) is the perfect comfort food during those cooler months. Chuck beef is braised until tender in a hearty stew of carrots, celery, mushrooms, and red wine. Herbs like rosemary and bay leaf add additional flavor to this tasty stew that is perfect served with creamy polenta, mashed potatoes, or a chunk of crusty bread!

Serves 6

sipandfeast.com

INGREDIENTS
2 ½ pounds chuck roast cubed
¼ cup olive oil
1 medium onion diced
3 medium carrots diced
2 large celery ribs diced
8 ounces baby Bella mushrooms sliced
1 cup dry red wine chianti, valpolicella, carbernet, etc
2 cups low sodium beef stock
salt and pepper to taste
1 tablespoon fresh rosemary
1 large bay leaf

For cornstarch slurry (optional):
1 tablespoon cornstarch
1 ounce water

INSTRUCTIONS
Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the olive oil, carrots, celery, and onion. Cook for 5 minutes then add the mushrooms, turn heat to medium, and continue to cook stirring frequently.

While the veggies are sauteing, pat the chuck roast cubes dry. Once the mushrooms release their water and most of it has evaporated from the pot, season the beef cubes with salt and pepper and add to the pot.

Coat the beef with the veggies and oil. Let the beef cook for 5-10 minutes (it won’t develop much color). Next, turn heat to medium-high and add the wine and cook for 5-7 minutes or until it mostly evaporates and absorbs into the beef. Using a wooden spoon scrape up all of the brown bits while the beef is cooking.

Add the beef stock, rosemary, and bay leaf and stir it all together. Cover with a tight-fitting lid and cook in the oven for 2 ½ hours or until tender. For the last 30-45 minutes braise with no lid to thicken the sauce and add a bit of color to the meat.

Once the beef is tender remove the pot from the oven. If there is too much liquid in the pot use a slurry of cornstarch (see notes) to thicken or cook over medium heat on the stovetop to thicken and reduce the liquid. Once satisfied with the consistency, taste test and make final adjustments to salt and pepper. Serve with crusty bread or with polenta or mashed potatoes.

Notes:
– If you want a thicker sauce use a slurry of cornstarch after braising and right before serving. Simply mix 1 tablespoon of cornstarch with 1 ounce of water. Pour the slurry into the pot while it’s bubbling and stir for 1 minute until sauce thickens. For an even thicker sauce use more slurry.
– Dried mushrooms can be easily substituted for fresh mushrooms. They work great for stews like this.

Lasagne alla Bolognese: The original version of lasagna from medieval times consisted of large rectangular layers of fresh pasta separated by a simple mixture of cheese and spices. During the Renaissance, fish and shrimp were added-a delicious spin that is still common in the Veneto. Today, variations abound. In Bologna, spinach flavors and tints the noodles, which are layered with ragu alla bolognese and bechamel.

Serves 4

INGREDIENTS
1 carrot
1 small onion
1 celery rib
2 oz pancetta or bacon
3 1/2 tbl unsalted butter
1/3 ground beef
1/3 ground pork
1/4 pound prosciutto crudo
1 tbl double concentrate tomato paste
full-bodied red wine
beef broth
salt
black peppercorns
nutmeg
1 1/2 cups plus 1/2 cup flour
1 egg
1 small bunch spinach
extra-virgin olive oil
4 tbl plus 1 1/2 tbl butter
2 1/2 cups milk
Parmigiano-Reggiano cheese

INSTRUCTIONS
Ragu:
In a large saucepan, combine 1 minced small carrot, 1/2 minced small onion, 1/2 minced celery rib, 2 ounces chopped pancetta and 3 1/2 tablespoons unsalted butter. Heat over medium heat.

Stirring, lightly brown vegetables until golden in color.

Add 1/3 pound ground beef, 1/3 pound ground pork and 1/4 pound chopped prosciutto. Cook, stirring, for 2 minutes more.

Stir in 1 tablespoon tomato paste.

Add 2/3 cup broth and 1/3 cup red wine; bring to a bare simmer, partially cover, and cook, stirring occasionally, for 30 minutes. Season to taste with salt, pepper and nutmeg.

Spinach Pasta:
Boil and finely mince 1 small bunch spinach. Mound 1 1/2 cups flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add 1 egg, 1 tablespoon oil and a pinch salt. Add spinach.

Using a fork, lightly beat together spinach and egg. Gradually incorporate flour, starting with the inner rim of the well.

When dough becomes too stiff to work with a fork, knead with hands until dough is no longer sticky (if dough is sticky, add more flour in tablespoon increments).

Knead dough until elastic, a few minutes more, dusting board with flour as needed. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.

Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers to widest setting and pass dough through rollers, folding and turning pasta with each pass, 3 or 4 times. Cut into 2 pieces and, gradually decreasing pasta machine settings, roll pasta through machine (do not turn or fold) until it is about l millimeter thick and the width of the pasta machine.

Cut dough into large rectangles, the width of the pasta roller, and about 7 inches long.

Bechamel:
In a medium saucepan, heat 4 tablespoons butter and 1/2 cup flour over medium heat, stirring, until mixture is nicely colored.

In a slow and steady stream, add 2 1/2 cups milk, whisking continuously.

Simmer, stirring, until bechamel thickens, about 5 minutes. Season to taste with salt, pepper and nutmeg. Remove from the heat and add 1 to 1 1/2 tablespoons butter; stir to combine. If the bechamel is not to be used immediately, cover with plastic wrap and set aside.

Lasagna:
Heat oven to 400°. Bring a large saucepan of salted water to boil. Add lasagna sheets and cook until they float to the top of the surface, about 15 seconds.

Drain, and immediately plunge into a bowl of ice water. Drain again, and dry between two clean kitchen towels.

Cover an 11″ x 7″ x 2″ rectangular baking dish (or similar size oval gratin dish; slightly smaller is fine) with an initial layer of lasagna, letting the pasta hong over the sides of the dish if necessary.

Cover with a layer of ragu, bechamel and grated Parmigiano-Reggiono cheese. Cover with another layer of pasta, fitting snug inside the dish, and continue, making a total of 4 layers with enough bechamel, ragu and Parmigiano-Reggiano cheese leftover for the top.

To finish, fold any overflowing pasta over the dish. Top with remaining bechamel, ragu and Parmigiano-Reggiano cheese. Bake for 20 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

This Beef Barley Soup is loaded with carrots, celery, onion, pearl barley, and chunks of tender beef. Fresh thyme and parsley lend tremendous flavor to this soup that’s both nourishing and comforting.

Serves 6

sipandfeast.com

INGREDIENTS
2 pounds beef chuck cubed
3 tablespoons olive oil
1 medium onion diced
2 ribs celery diced
4 medium carrots diced
3 cloves garlic minced
¾ cup dry red wine
6 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
3 sprigs thyme
1 cup pearl barley
salt and pepper to taste
¼ cup parsley minced

INSTRUCTIONS
Heat a large heavy pot to medium heat and add the olive oil. Pat the beef dry with paper towels and season with salt and pepper on all sides. Sear the beef on all sides until well browned. Work in batches if required. Do not overcrowd the pan.

Set all the beef to the side and add the onions, celery, and carrots. Saute for 5 minutes then add in the garlic and cook for 1 minute longer.

Add the red wine and turn the heat to high. Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.

Add the beef broth, Worcestershire sauce, thyme, and the beef back to the pot. Once boiling turn the heat down to a simmer. Simmer for 45 minutes with the lid partially covered.

Next, add the barley and cook at a simmer until tender (about 45-60 minutes). Taste test along the way and once the barley is tender, remove the pot from the heat.

Taste test and adjust salt and pepper to taste. If the soup is too thick, add water or extra low-sodium beef broth to thin it to personal preference. Add the parsley before serving.

Regarding Texas Red Chili, one thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice. Today the Original Terlingua International Chili Cookoff doesn’t allow them either so you can taste the chili and the meat.

Chili is even the State Dish of Texas – 1977.

NOTES:
– Use 4-5 ancho and around 12 guajillo chilis – don’t go by weight
– Save the chili water to thin out the chili while cooking – that roux is pretty thick. Probably used 2-4 cups
– Cook the chili around 6 hours or so. Partially cover the pot, and stir occasionally and add the chili water
– Use a combo of 32 oz of beef and chicken broths
– That’s a lot of flour – may want to decrease that and use masa harina instead of flour or a combo
– Freeze-dried chilis seem to work – serranos can be spicy – maybe use a chipotle or 2

Serves over 4

meatchurch.com

INGREDIENTS
3-4 lbs of stew meat, cubed (sub chuck roast, brisket or game meat)
5 oz dried ancho chili (~4 chilis)
16 oz dried guajillo chili (~12 chilis)

1st spice dump:
2 Tbl garlic powder
2 Tbl onion powder
1 Tbl black pepper
3 cubes of beef bouillon
2 packets of Sazon Goya Coriander & Annatto (or whatever amount of coriander you want)

2nd spice dump:
1 Tbl Cumin
½ tsp Mexican Oregano (sub regular oregano)

Other:
16 oz of chicken broth/stock
16 oz of beef broth/stock
3 serrano peppers, whole
½ Cup flour
2 Tbl, lard (manteca), sub ¼ C, olive oil
3 cloves garlic
½ Tbl salt

INSTRUCTIONS
Prepare your spice dumps:
Mix spice dumps #1 and #2 and set aside.

Prepare the chilis:
Stem and seed the all the dried chilis. Place in a skillet on medium high heat and toast the chilis. Flip and stir until fragrant. Remove chilis and place in boiling water. Once chilis are soft, remove from the water and set aside.

Prepare the chili:
In a hot skillet, heat ¼ cup of olive oil until it fries a pinch of flour. Mix in ½ C of all-purpose flour and stir vigorously.

Once it gets to a golden color, add a 16oz of chicken stock to this blonde roux and bring to a simmer.

Now add the roux, chilis, 3 cloves of garlic and a ½ T of salt to a blender and blend until smooth. This is now your chili sauce. Set aside.

Brown the meat:
Add some lard or olive oil to a dutch oven or heavy cast iron skillet. Brown the cubes of meat over medium high heat for 6-8 minutes. Brown in 2 batches if necessary, so as not to overcrowd the pan. Drain off excess grease.

Reduce heat to medium and add your chili sauce and beef stock. If you used a cast iron skillet you will need large pot to continue.

Cook the chili:
Add spice dump #1. Then float the serrano peppers.

Bring to a boil. Reduce heat to a simmer for 45 minutes.

Add spice dump #2. At this stage taste test it.

Simmer for at least another hour stirring occasionally. The chili will be “done” at this point although you can simmer it all day.

Remove from the heat. Enjoy

Here’s another version from the same company – they were plugging their spice mix

Makes around 7 quarts

meatchurch.com

INGREDIENTS
2 lbs of ground meat (Venison also great, Matt’s fav)
1 lb of HOT breakfast sausage
1 lb of chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
3 medium red onions, chopped
1 head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
2, 28oz can crushed tomatoes with juice
1, 28oz Italian Style diced tomatoes with juice
1 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid.
2 Beers. 1 for the chili and 1 to drink while you’re making it.
6 T Meat Church Texas Chili Seasoning. This is a great heat level, but back it down to 4-5 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.

Garnish
Shredded Cheese
Fresh Jalapeños
Chopped White Onions

Tools
Large Slow Cooker or Dutch oven. We make ours in a Lodge 7 qt dutch oven.
Large Skillet (to sauté the veg)
1/3 C, Olive oil

INSTRUCTIONS
Prepare the chili:
Add the olive oil to a very large skillet. I prefer cast iron. Sauté the onions, garlic and adobo peppers (including all the liquid from the can [that can be a lot of heat]). This is a lot of onion, so you may have to cook in 2 batches if you don’t have a really large skillet.

Cook for about 10 minutes until the onions are translucent. Remove from skillet and place the mixture in your slow cooker or dutch oven.

Dice the chuck roast into small pieces. Brown the meat in the same skillet. We are going to simmer this chili all day so you just need to brown it and get some char on the outside. Remove from skillet and place the meat in your slow cooker or dutch oven.

Cook the ground meat and breakfast sausage completely in the same skillet. Drain the fat and place all of the meat in the slow cooker or dutch oven.

Mix the chili:
By this time you already have the meat, onions, garlic and adobo peppers in your slow cooker or dutch oven. Now add the 3 cans of tomatoes with the juice, 1 beer and 6 T of Meat Church Texas Chili Seasoning. Mix thoroughly.

Cook the chili:
The ingredients are already cooked at this point, [stick a whole jalapeño in the middle of chili] but we will simmer this chili all day to break down the meat and meld the flavors together.

If you are using a slow cooker you can run this 6 – 8 hours on low. Stir it periodically throughout the day if you can.

If you want to smoke this chili you can run it at 250 degrees in a smoker or pellet grill for 6-8 hours. I leave the lid off for 4-5 hours stirring on the hour. I cover the last couple hours.

Remove from the heat. Allow it to cool. Garnish and enjoy with some cornbread!

In this Oxtail and White Sweet Potato Stew, a red wine braise, complete with other mulling ingredients like fresh orange and whole spices, makes the oxtails fall-apart tender and flavorful. The longer the braise, the better.

Serves 4-6

foodandwine.com

INGREDIENTS
3 tablespoons olive oil
3 pounds meaty oxtails
Salt
Freshly ground black pepper
2 pounds white sweet potatoes, peeled and cut into 2-inch pieces
1 jalapeño, chopped
2 cups dry red wine
4 cups veal or beef stock
2 cups water
3 oranges, quartered
12 parsley sprigs
6 thyme sprigs
3 cinnamon sticks
3 dried bay leaves

INSTRUCTIONS
Preheat the oven to 325°F. In a large enameled cast-iron Dutch oven or heavy pot, heat the olive oil. Season the oxtails with salt and pepper, and add half of them to the pot. Cook over moderately high heat until the oxtails are browned all over, 4 to 6 minutes. Transfer to a plate and brown the remaining oxtails.

Add the sweet potatoes to the pot and cook over moderate heat, stirring occasionally, until the potatoes just begin to soften and brown, about 5 minutes. Add the jalapeño and cook, stirring occasionally, until softened, about 2 minutes. Add the wine and scrape up any browned bits from the bottom of the pot. Bring to a boil, and cook until the wine is reduced by half, about 5 minutes. Add the veal stock, 2 cups water, oranges, herb sprigs, cinnamon, and bay leaves, and bring to a simmer. Return the oxtails to the pot; cover and transfer to the oven. Braise until the meat is very tender, about 3 hours.

Discard the oranges, herb sprigs, cinnamon, and bay leaves. Skim off and discard any fat, and season with salt and pepper before serving.

Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand. This version is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

Serves 12

bonappetit.com

INGREDIENTS
1 lb. double-smoked slab bacon, cut into 1″ cubes
1½ lb. kielbasa sausage, sliced on a diagonal ½” thick
8 garlic cloves, crushed
3 Tbsp. double concentrated tomato paste
1 Tbsp. paprika
1 tsp. ground coriander
1 tsp. ground cumin
¾ tsp. cayenne pepper
2 medium onions, thinly sliced
1 cup dry white wine
2 Tbsp. kosher salt
1 small head of green cabbage (about 2 lb.), cored, thinly sliced
2 large carrots, peeled, sliced 1½” thick
1 Pink Lady apple, cored, grated on the large holes of a box grater
2 lb. Yukon Gold potatoes, scrubbed, cut into 1″ pieces
1 lb. sauerkraut (not drained; about 2 cups)
4 cups homemade beef stock or water
Small dill sprigs, dark rye or pumpernickel bread, and unsalted butter (for serving)

INSTRUCTIONS
Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10–12 minutes. Transfer bacon to a small bowl with a slotted spoon; set aside. Cook kielbasa in bacon fat in pot, stirring occasionally, until golden brown, about 10 minutes. Transfer to a medium bowl with tongs; set aside.

Reduce heat to medium-low, add garlic to same pot, and cook, stirring often, until just beginning to turn golden brown, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes. Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Immediately add onions and turn to coat. Increase heat to medium-high, pour in wine, and cook, scraping up browned bits from bottom of pot, until smell of the alcohol cooks off, about 3 minutes. Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, stock, and reserved bacon. Bring to a simmer. Cover, reduce heat, and simmer gently, mixing well halfway through, 1 hour. Mix in reserved kielbasa. Cover and cook until bacon is tender, cabbage is meltingly soft, and potatoes are cooked through, 30–60 minutes.

Divide stew among bowls. Top with dill. Serve with bread and butter alongside.

Do Ahead: Stew can be made 1 week ahead (flavor will improve as time goes on). Cover and chill.