|Photo: Middle Eastern oxtail stew with pumpkin,
spices & thyme gremolata recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern oxtail stew with pumpkin, spices & thyme gremolata recipe. Enjoy the good taste of food and learn how to make Middle Eastern oxtail stew with pumpkin, spices & thyme gremolata recipe.
2 tablespoons extra-virgin olive oil
2kg oxtail, cut into large pieces (ask your butcher)
1 large red onion, chopped
3 large carrots, cut in large chunks
2 large cloves garlic, chopped
400ml red wine
2x 400g tins Italian tomatoes, drained and coarsely chopped
Handful sprigs thyme and few sprigs rosemary, tied in a bundle
3 long strips orange zest
2 bay leaves
2 cinnamon sticks
2 star anise
1 teaspoon coarsely ground pepper
500g peeled butternut pumpkin, seeded, cut into 2-3cm chunks
Leaves from 6 sprigs fresh thyme
2 large cloves garlic
Zest of 1 lemon, in strips
2 tablespoons coarsely chopped flat-leaf parsley
1 Preheat panggangan to 180°C (160°C fan).
2 Place oil in a large, heavy-based oven-proof frypan or casserole dish with a well-fitting lid over high heat. When oil is smoking, brown oxtail on all sides (in batches) and drain in a colander.
3 Remove all but 2 tablespoons of fat from pan, add onion, carrot and garlic, and cook over moderately high heat for 10mins, or until golden, stirring from time to time. Add wine, bring to a boil, scraping any browned bits from bottom, and cook until wine has nearly evaporated. Add tomatoes, herb bundle, orange zest, bay leaves, cinnamon, star anise, pepper and a pinch of salt.
4 Place oxtail pieces on top. Wet a large piece of baking paper, squeeze dry and place over oxtail, then cover securely with a heavy lid. Bake for 2-3hrs, or until meat comes away easily from the bone.
5 Add pumpkin and water. Bring to a simmer and cook for 30mins or until pumpkin is tender. Check seasoning.
6 Meanwhile, make gremolata. Finely chop all ingredients and mix together.
7 To serve, place oxtail stew in deep heated bowls or serving plates and scatter gremolata over top.