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Soup & Stew
8 - 10 servings
10 minutes
2 hours 45 minutes
Chef Tom Fraker
4 tablespoon extra virgin olive oil
5 pounds oxtails
Kosher salt and freshly ground pepper, to taste
2 Melissa’s Perfect Sweet Onions, peeled, diced, divided use
4 large carrots, ends trimmed, cut into bite-size pieces, divided use
4 ribs celery, ends trimmed, cut into bite-size pieces, divided use
6 cloves Melissa’s Peeled Garlic, minced, divided use
2 Melissa’s “Don Enrique” Dried Chipotle Peppers, stems and seeds removed
1 cup red wine
3 bay leaves
8 (14½ ounces) cans chicken broth, divided use
1 (14½ ounces) can stewed tomatoes
½ pound button mushrooms, quartered
2 zucchinis, ends trimmed, cut into bite-sized pieces
2 (8.8 ounces) packages Melissa’s Steamed Six Bean Medley
2 Chipotle Chiles in Adobo Sauce, minced
1 cup packed fresh basil, cut into ribbons
In a large pot, heat the olive oil over high heat. Add the oxtails, season with the salt and pepper and sear on all sides. Remove from the pot and set aside.
Add half each of the onions, carrots, celery, garlic and both dried chipotle peppers and sweat for 3 minutes. Stir in the wine and simmer for 5 minutes, stirring occasionally. Add the oxtails back to the pot and add the bay leaves, chicken broth and stewed tomatoes. Cover and simmer for 2 hours.
In a sauté pan, heat the remaining olive oil over high heat. Add the remaining onions, carrots, celery, garlic, mushrooms, zucchini, beans, chipotle in adobo and basil. Sauté until softened, about 4-5 minutes. Add the mix to the pot, stir, cover and simmer for 30 minutes. Serve hot and enjoy.
