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.

Filled with ruins in its bustling streets, the region of Lazio sticks with grandeur in all it does, including food! To introduce us to Lazio, Host Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ dishes up a regional feast – Braised Oxtail!

Michael’s secondo turns what was once peasant food into a delectable and tender dish. Cooked with a blend of vegetables like onions, carrots, and celery and a red wine sauce, Michael’s Braised Oxtail (Coda all Vaccinara) brings forth the history of Lazio’s cuisine.

Serves 4

gustotv.com

INGREDIENTS
2 tablespoons (30 ml) butter, divided
2 tablespoons (30 ml) olive oil
2.2 pounds (1 kg) oxtail, cut into pieces
2 garlic cloves, chopped
1 onion, diced
2 carrots, finely diced
2 celery stalks, finely diced
1 cup (240 ml) dry red wine
2 tablespoons (30 ml) tomato paste
¼ cup (60 ml) chopped parsley, plus more for garnish
2-4 cups (470-950 ml) beef broth
Salt and pepper

INSTRUCTIONS
Melt half of the butter with the olive oil in a pan over medium-high heat. Add oxtail until sear until evenly browned. Remove from the pan and reserve.

Add the other tablespoon (15 ml) of butter, along with the garlic, onion, carrots, and celery, and cook, tossing, for 3-4 minutes, until soft.

Deglaze with the red wine, stirring up any stuck bits, and boil until nearly evaporated.

Add tomato paste and parsley, stir, then add the reserved oxtail and enough beef broth to cover.

Bring to a simmer and cook for at least 4 hours (adding more broth as needed to keep the oxtail submerged), until the meat is tender and the sauce is thick and brown. Season with salt and pepper.

Garnish with parsley and serve hot.