Oxtail Stew

The weather has finally cooled down enough for me to cook the things I like to cook. Long, stewy, braisy things. Like Oxtail Stew from Simply Recipes.

<Aside: My "L" key isn't working properly, and it's seriously ticking me off.>

Recipe summary: S&P oxtails, brown. Saute onion, carrot, celery. Add garlic, seasonings, broth, wine. Simmer for hours. During the last hour, roast carrots, parsnips and turnips (I added celery because I love roasted celery with beefy dishes). Remove the fat, smoosh the broth veggies through a strainer into the liquid. Reduce the liquid. Put the oxtails back in, along with the roasted veggies. Heat through. Better the 2nd day.

















If you don't dig on collageny hard-to-eat chunks of meat, I'm sure you could use another cut of beef, as long as it's got a bone in it. But the oxtails add a wonderful richness to the broth that you just can't get with another cut. Unfortunately, they leave you kind of sticky after you're done eating. But it's so worth it.

<Aside #2: I hate my camera. My flash is too flashy:
















and no flash is too dark:
















WTF?>