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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Braised Oxtail Stew with Olives

By Diane Rossen Worthington





http://www.JewishWorldReview.com | I remember the first time I ordered oxtail stew at a restaurant. My friends all said it was the most delicious beef stew I would ever enjoy, so how could I resist? It sounded weird, but once I had my first bite I understood why this dish has never gone out of style.

Let's clear up the myth that oxtails are from an ox. They are actually the tail meat of the steer. Oxtails are a tough cut and need to be slowly braised to bring out their tenderness. If you are watching your budget, they are a great alternative to more expensive stewing meat cuts. Ask your butcher to cut the oxtails into 2-inch very meaty slices.

If you love shortribs, you are sure to enjoy these tender morsels. The oxtails are slowly braised in a tomato sauce and briny olives. Make this stew up a day or two ahead of time so you can refrigerate it and skim off all of the accumulated fat before reheating.


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This is a perfect main course on a chilly night. I like to serve the stew with either simple egg noodles, mashed potatoes or roasted baby potatoes. Steamed green beans or spinach also make a nice accompaniment. To drink? Serve a Syrah, Zinfandel or Malbec.





BRAISED OXTAIL STEW WITH OLIVES

Serves: 4


  • 2 tablespoons olive oil
  • 4 pounds oxtails, trimmed and cut into 2-inch pieces

  • 1 large onion, sliced

  • 2 carrots, peeled and thinly sliced

  • 3 garlic cloves, minced

  • 3 cups beef broth

  • 2 cups white wine

  • 1 (14 1/2-ounce) can diced tomatoes

  • Bay leaf

  • 1/2 teaspoon dried thyme

  • 1 cup chopped pitted Kalamata olives

  • 2 tablespoons red wine vinegar

  • 2 tablespoons finely chopped parsley


1. Heat the oil in a large soup pot over medium heat. Season the meat with salt and pepper. Brown the meat in batches, making sure not to crowd the pan. This should take about 4-5 minutes for each batch. Remove to a side bowl and set aside. Add the onions, carrots and then saute until the onions are softened, about 10 minutes.

2. Add the garlic and cook another minute. Return the oxtails to the pot with the broth, wine, tomatoes, bay leaf, thyme, salt and pepper and bring to a boil over high heat. Reduce the heat to low and simmer for about 3 hours or until the oxtails are very tender and the meat pulls away from the bone easily. Skim the broth occasionally.

3. When the oxtails are tender, add the olives and vinegar and cook another minute. Taste for seasoning. Refrigerate at least overnight.

4. When ready to serve, skim the fat off the top. Gently reheat until simmering. Place in a serving bowl and garnish with parsley. Serve immediately.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.