Oxtail Stew from Hoppin John’s Lowcountry Cooking by John Martin Taylor

Name: Oxtail Stew from Hoppin John’s Lowcountry Cooking by John Martin Taylor
Ingredients: 2 cups beef, veal, chicken, vegetable stock, or water; 4 medium onions, peeled and quartered; 2 garlic cloves, peeled; 3 cups full-bodied red wine; ½ pound small fresh mushrooms, stems removed; salt; freshly ground black pepper; ½ cup unbleached (all-purpose) flour; 4 or 5 (about 2 pounds) oxtail joints, cut into pieces about 2 inches long; 1 bouquet garni—1 celery rib, 1 bay leaf, 1 thyme sprig, and 1 sprig of fresh parsley—or 1 teaspoon Herbal Mix; 1 large or 2 small carrots, cut into 1½-inch pieces; 4 tablespoons unsalted butter

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We are fortunate to have only a few weeks of cold weather in the Lowcountry. Late January and early February, though, can be awfully cold when the rains set in and the temperature hovers at freezin...

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Ingredients

2 cups beef, veal, chicken, vegetable stock, or water
4 medium onions, peeled and quartered
2 garlic cloves, peeled
3 cups full-bodied red wine
½ pound small fresh mushrooms, stems removed
salt
freshly ground black pepper
½ cup unbleached (all-purpose) flour
4 or 5 (about 2 pounds) oxtail joints, cut into pieces about 2 inches long
1 bouquet garni—1 celery rib, 1 bay leaf, 1 thyme sprig, and 1 sprig of fresh parsley—or 1 teaspoon Herbal Mix
1 large or 2 small carrots, cut into 1½-inch pieces
4 tablespoons unsalted butter