Oxtail Stew With Pumpkin And Cinnamon Recipe

How To Prepare Oxtail Stew With Pumpkin And Cinnamon? 😍😍🌈🌈

Ingredients:

• 1.5kg oxtails

• Olive oil, for frying

• 200g shallots, roughly chopped

• 3 large carrots, roughly chopped

• 2 garlic cloves, crushed

• 400ml red wine

• 800g cans chopped tomatoes

• 10 sprigs thyme

• 5 sprigs rosemary

• Zest of ½ orange (long peelings)

• 2 bay leaves

• 2 cinnamon sticks

• 2 star-anise

• 500 g pumpkin or squash, peeled and cut into 2.5 cm cubes

• 2 tbsp flat-leaf parsley, roughly chopped

• Zest of 1 unwaxed lemon

• 2 garlic cloves, crushed

Instructions:

1. Heat the oven to 180°C.
2. In a large casserole dish, heat 2 tbsp olive oil over high heat. Brown the oxtail pieces on all sides for 4-5 minutes. Remove and drain excess fat.
3. In the same dish, add shallots, carrots, and garlic. Cook over medium heat for about 10 minutes until golden.
4. Pour in the red wine, scraping the base to mix in flavours. Boil for 5 minutes. Add chopped tomatoes, thyme, rosemary, orange zest, bay leaves, cinnamon, star anise, salt, and pepper. Return the oxtails to the dish and simmer.
5. Cover with baking parchment and a lid. Cook in the oven for 2½-3 hours until the meat is tender.
6. Remove the oxtail, discard herbs and spices, and pick the meat from the bones. Return the meat to the sauce with pumpkin and 300 ml water. Simmer for 30-40 minutes until the pumpkin is soft. Season to taste.
7. Mix parsley, lemon zest, and garlic in a bowl to make Gremolata sauce.
8. Transfer the stew to a serving bowl and sprinkle with gremolata before serving. Enjoy!