📖 Instructions

1. **Prepare the Oxtail:** Rinse the oxtail pieces under cold water and pat them dry with paper towels. This helps remove any bone fragments.
2. **Marinate the Oxtail:** In a large bowl, combine the oxtail with the orange zest, orange juice, minced garlic, chopped fresh ginger, soy sauce, brown sugar, and black pepper. Mix well to ensure the oxtail is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer the marinating time, the more flavorful and tender the oxtail will become.
3. **Sear the Oxtail:** Remove the oxtail from the refrigerator about 30 minutes before cooking. This helps the meat cook evenly. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtail pieces in batches, being careful not to overcrowd the pot. Sear each piece on all sides until they are nicely browned. Searing helps to develop a rich, deep flavor.
4. **Sauté Aromatics:** Remove the oxtail from the pot and set aside. Add the chopped onion, carrots, and celery to the pot and sauté over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning. These aromatics form the base of the stew's flavor.
5. **Deglaze the Pot:** Pour the red wine into the pot and scrape up any browned bits from the bottom. This process, called deglazing, adds a ton of flavor to the stew. Simmer the wine for 2-3 minutes to reduce slightly.
6. **Combine Ingredients:** Return the seared oxtail to the pot. Add the beef broth, tomato paste, bay leaves, and dried thyme. Stir to combine all the ingredients.
7. **Bring to a Simmer:** Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the pot tightly with a lid.
8. **Braise the Stew:** Simmer the stew for at least 3-4 hours, or until the oxtail is very tender and easily falls off the bone. Check the stew periodically and add more beef broth if needed to keep the oxtail submerged. The long braising time is essential for developing the rich flavor and tenderizing the oxtail.
9. **Remove Excess Fat:** Once the oxtail is cooked, remove the pot from the heat and let it sit for a few minutes. Use a spoon to skim off any excess fat that has risen to the surface. This helps to lighten the stew.
10. **Adjust Seasoning:** Taste the stew and adjust the seasoning as needed. Add salt and pepper to taste. If the stew is too acidic, you can add a pinch of sugar to balance the flavors.
11. **Serve:** Serve the Orange Oxtail & Orange Peel Stew hot, garnished with fresh parsley and orange zest. It pairs perfectly with creamy polenta, mashed potatoes, or crusty bread for soaking up the delicious sauce.