Many Montana bloggers have been posting recipies lately. I thought I would give you the fixings for an oxtail stew that turned out nicely last weekend.
As always, I am not providing amounts. You can make four cups, four quarts or four gallons with this recipe. The only thing I can say is to use a sparing amount, adding more as necessary, until it "looks right."
- Oxtail. If you want a lot of stew, use more than one.
- Miripoix, diced. The total weight of these veggies should be roughly equivalent to the weight of the oxtail(s) used.
- AP Flour
- Vegetable Oil
- Garlic, chopped fine.
- Beef or Chicken Broth
- Red Wine OR Dark Ale and that morning's leftover coffee.
- Star Anise (whole)
- Bay Leaf
- Curry Powder (preferably Madras)
- Chilpote Pepper
Heat a large dutch oven over medium-high heat. Add a small amount of oil to the bottom of the pot. Add the oxtail(s) and salt and pepper generously. Render the oxtail(s), bringing out as much fat as possible and browning them on all sides. Remove the oxtails from the pot.
Add a small amount of additional oil and then add flour, wisking vigourously until you have a smooth roux. The roux should cover the bottom of the pan. Wisk until it is the color of creamed coffee.
Add the garlic to the roux. After it releases its aroma, add the miripoix. Let that cook for about 5-10 minutes.
Add the oxtail(s) back to the pot. Add the broth and the wine or beer/coffee mixture and some water. Add the spices and more salt and pepper to taste. Simmer for about 3 hours. Add barley and simmer for an additional hour.
Serve on top of egg noodles.