Some people turn their noses up at the mention of oxtail, but this underrated meat is succulently delicious. When slow cooked for many hours or quickly blasted in a pressure cooker, which we did, the gelatinous meat turns tender and fall-off-the-bone fantastic. Oxtail is also quite inexpensive, making it easy on the pocketbook, which I’m sure we can all appreciate right now. Use up that leftover red wine for stewing and this meal just gets more economical by the minute!

Red Wine Stewed Oxtail

Approximately 2 lbs. oxtail
1 16 oz. can of chopped tomatoes
3 cloves garlic, roughly chopped
1 medium yellow onion, sliced
Red wine
1 Bay leaf
Salt and pepper
Olive oil

In a large stockpot or pressure cooker, brown the onions, garlic and oxtail in a splash of olive oil. After browning, add the red wine (and chicken stock if you need more liquid) until it just covers the oxtail. Toss in the bay leaf, a good pinch of salt and freshly cracked black pepper.

Bring to a boil, then reduce to simmer; cover. If you are using a stockpot allow the oxtail to simmer for a few hours, or until the meat starts to fall easily from the bone. If you are using a pressure cooker, cook for about 40 minutes.

Delighful served over couscous and sprinkled with a tasty herby-citrus gremolata.

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Peaches, peaches, peaches! They’re everywhere right now, and that makes me feel downright peachy (sorry, I couldn’t resist).

We recently purchased a flat of beautiful yellow peaches, and every day we’ve had them on cereal, with ice cream, in salads, sliced, grilled… The other night Barnaby poached them in red wine and they were so fabulous I swooned in delight.

Red Wine Poached Peaches

2 peaches
1 cup of sugar
2 cups red wine

Combine the wine and sugar in a saucepan. Bring to a boil, then reduce to a simmer until the alcohol has burned off (3-5 minutes). Slightly score the skin of the peaches and place them in the wine. Depending on the shape of your pan the peaches may not be completely covered by the liquid. This is okay, simply cook on one side then turn over.

Cook peaches for approximately 7 minutes or until the skin peels away easily without a knife. Remove peaches from poaching liquid. Peel, cut in half, and remove the stone. Slice and serve in a bowl with the wine sauce poured over the top. For a thicker syrup continue to reduce the wine. It’s delicious both ways, and wonderful with vanilla ice cream.

May be served hot or cold.

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