STEP 1.Preheat the oven to 300°. Season the oxtails with salt.
step 2
STEP 2.In a large enameled cast-iron casserole, heat the olive oil over moderately high heat.
step 3
STEP 3.Working in 3 batches, brown the oxtails for 7 to 10 minutes, turning occasionally.
step 4
STEP 4.Transfer to a large plate.
step 5
STEP 5.Remove all but 2 tablespoons of fat from the casserole.
step 6
STEP 6.Add the onions, tomatoes, celery, carrot and garlic and cook over moderately high heat until just starting to brown, about 15 minutes.
step 7
STEP 7.Stir in the wine and sherry, bring to a boil and cook for 10 minutes.
step 8
STEP 8.Return the oxtails to the casserole.
step 9
STEP 9.Add 8 cups of water along with the bay leaf and peppercorns.
step 10
STEP 10.Bring to a boil, then cover and transfer to the oven.
step 11
STEP 11.Braise, stirring the oxtails a few times, until very tender, about 3 1/2 hours.
step 12
STEP 12.Let cool, then cover and refrigerate overnight. Skim the fat from the top of the stew.
step 13
STEP 13.Gently reheat the stew over moderate heat.
step 14
STEP 14.Transfer the oxtails to a large plate.
step 15
STEP 15.Strain the sauce into a large bowl, pressing on the solids.
step 16
STEP 16.Discard the solids. Return the sauce to the casserole and bring to a boil, then simmer for about 10 minutes, until slightly thickened.
step 17
STEP 17.Season with salt.
step 18
STEP 18.Return the oxtails to the sauce and simmer until warm.
step 19
STEP 19.Transfer the oxtails and sauce to bowls, garnish with celery leaves and serve with bread.
step 20
step 21
Nutrition value
928
calories per serving
16 g Fat76 g Protein57 g Carbs30 g FiberOther
Current Totals
Fat
16g
Protein
76g
Carbs
57g
Fiber
30g
MacroNutrients
Carbs
57g
Protein
76g
Fiber
30g
Fats
Fat
16g
Vitamins & Minerals
Calcium
352mg
Iron
13mg
Vitamin A
8050mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
17mg
Vitamin B6
< 1mg
Vitamin B9
215mcg
Vitamin B12
0mcg
Vitamin C
79mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
329mg
Manganese
11mg
Phosphorus
573mg
Selenium
72mcg
Zinc
7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment