Oxtail in Cherry sauce
In the heart of autumn, when comfort food is calling our name, we turn to rich and hearty dishes that warm our souls. One of our favorites? Oxtail stew. But instead of the traditional wine-based sauce, we are embracing the deep, "wine-ish" flavor of dark cherry juice. A beautiful blend that merges earthy richness with a touch of sweetness.
Ingredients:
2 lbs oxtail, cut into pieces
Cherry tomatoes
1 cup red wine (optional)
Freshly picked mushrooms - Or/and dried ones
4 strips of bacon
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
Fresh herbs (rosemary, thyme, and bay leaves)
Salt and pepper to taste
Instructions:
Begin with the Basics: Sauté the oxtail pieces until they are well-browned and set them aside. In the same pot, cook the chopped vegetables until soft and fragrant.
The Main Event: Return the oxtail to the pot and pour in the dark cherry juice. If you’re a wine lover, consider blending the cherry juice with red wine for a deeper flavor.
Simmer Away: Bring the mixture to a simmer, cover, and let it slow-cook. The cherry juice, with its naturally wine-like richness, melds with the oxtail to create a sauce that is both vibrant and deeply savory.
Mushroom Magic: While the oxtail is simmering, sauté your fresh mushrooms with the bacon until they’re crispy and golden. This will be your delightful, crunchy topping.
A Fresh Finish: Before the stew is done, we like to remove the stewed vegetables (they’ve done their job flavoring the broth) and replace them with fresh, neatly cut ones. This step ensures a pleasant texture and brighter flavor in every bite. This is when you would add any frozen veggies, like peas or beans! We like to add a few cherry tomatoes!
Thicken and Serve: When the oxtail is tender, remove the lid and let the sauce reduce until it thickens to your liking. Season to taste with salt and pepper.
Serve and Enjoy: Ladle the oxtail and sauce into bowls, top with the crispy mushroom and bacon mixture, and serve hot.
Searing the pieces for a nice deep flavor
Adding in freshly picked mushrooms - These are a local variety of Bay Bolettes
A big frozen chunk of cherry juice. Onions, spices.
Simmered, then added with toppings and fresh vegetables
We made some pommes duchess from left over baked potatoes
We adore autumn for its comforting, simmered dishes. The use of dried mushrooms here adds an unbeatable depth, enhancing the simmering process. The end result is a dish that fills the kitchen with the most enticing aroma, a true celebration of the season’s flavors.
This delicious and aromatic oxtail stew showcases how dark cherry juice can be a delightful substitute (or partner) for wine in your cooking. It brings that deep, rich flavor that pairs perfectly with the robustness of oxtail.
