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OXTAIL AND OKRA STEW




Source of Recipe


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List of Ingredients






2 tablespoons flour
Salt and ground black pepper
2 pounds small oxtails
1 tablespoon olive oil
1 tablespoon bacon fat
1 tablespoon butter
1 1/2 cups chopped onion (1 medium to large onion)
6 garlic cloves, chopped rough
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small yellow bell pepper, diced
1 teaspoon red pepper flakes or a dried chile, torn up
2 cups fresh tomatoes, diced
4 cups crushed canned tomatoes
3 cups okra, in 1/3-inch slices
1 bay leaf
2 tablespoons fresh thyme, stems removed
8 ounces thin spaghetti or fedelini
1 cup chicken broth, or more
2 tablespoons dry sherry
1 ear corn, kernels cut from the cob
1/2 bunch fresh parsley, chopped, plus additional for garnish

Season the flour with salt and pepper. Dredge the oxtails in the seasoned flour. Heat the olive oil in a pot that will hold the oxtails comfortably, using additional oil if you need it to coat the surface of the pot. Brown the oxtails over medium-high heat. Add water or chicken stock to a depth of about 1 inch. Cover the pot. Leave to simmer until the oxtails are falling-off-the-bone tender, about 3 hours. Add water or stock as needed, and stir occasionally to prevent the oxtails from sticking to the pot. When done, set aside.

Heat the bacon fat and butter in a very large cast-iron skillet or a Dutch oven. Sauté the onion, garlic, bell peppers and red pepper flakes (or chile) until fragrant and softened, about 5 minutes. Add the fresh and canned tomatoes, okra, bay leaf and thyme. Simmer for about 30 minutes.

Meanwhile, break pasta into 2- or 3-inch lengths and cook in a large pot of boiling, salted water (Wright boils her pasta in chicken stock for extra flavor) until slightly underdone; it will finish cooking in the sauce. Drain. Rinse with cold water.

Add the oxtails and their braising liquid, the chicken broth and sherry to the simmering vegetables. Add the cooked pasta. Stir to combine well and continue to cook for several minutes to meld. Stir in the corn kernels and parsley just a few minutes before you're ready to serve the dish. If the stew is too dry, moisten it with additional broth. Season with salt and pepper to taste. Garnish with additional parsley if you like.

Makes 6 to 8 servings.


Recipe