Oxtail Stew with Apricots

Season both sides of the oxtail meat with salt and pepper Heat the oil in a large pot or Dutch oven and brown both sides of the oxtail over medium-high heat for several minutes. Remove the meat from the pan and set aside.

Using the residual oil and fat from the meat, add the following ingredients to the pan: diced onion, chopped garlic, jalapeno peppers (optional), celery, carrot, and sliced leek. Cook over medium heat for several minutes until the veggies are translucent. Cut the tomatoes in half and grate each half until all the seeds and pulp have been removed. Add the pulp and seeds to the pan along with the thyme. Cook for several minutes until the flavors infuse, then add back the oxtail meat.

Cut up seven dried apricots into ¼ inch pieces. Add these to the pan, along with the seven whole apricots. Add the red wine; bring to a soft boil and cook until the liquid reduces by almost half (at least 5-6 minutes). Add the chicken stock, cover the pot with a lid and bake at 350 F for at least two hours or more until the meat falls off the bone. Alternatively, you can place all ingredients in a slow cooker and cook for 4-5 hours until the meat falls off the bone.

Remove from oven; if the sauce needs thickening, combine 1-2 Tbsps. of cornstarch with a little water to make a paste. Add to the stew and stir for several minutes until the stew thickens. Garnish with a little finely chopped parsley, if desired.