Old Time Oxtail Stew Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Oxtail2 Pound, cut in 1 1/2-inch lengths
 All-purpose flour1 Cup (16 tbs)
 Shortening2 Tablespoon
 Onion1 Medium, sliced
 Canned tomatoes16 Ounce (1 Can, 2 Cups)
 Condensed beef broth10 1⁄2 Ounce (1 Can)
 Salt1 1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Onions8 Small, halved
 Potatoes4 , pared and quartered
 Carrots4 , pared and quartered

Nutrition Facts

Serving size: Complete recipe

Calories 4343 Calories from Fat 1315

% Daily Value*

Total Fat 147 g226.2%

Saturated Fat 8.7 g43.3%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 6364.3 mg265.2%

Total Carbohydrates 413 g137.8%

Dietary Fiber 56.7 g226.8%

Sugars 71.6 g

Protein 357 g713.8%

Vitamin A 879.4% Vitamin C 503%

Calcium 62.5% Iron 117.8%

*Based on a 2000 Calorie diet

Directions

Coat meat with flour.
In Dutch oven, brown meat in hot shortening.
Add sliced onion, tomatoes, broth, salt, and pepper.
Cover; simmer 2 hours or till meat is just tender.
Add halved onions, potatoes, and carrots; cover and simmer 1 hour.
Skim off fat.
Remove meat and vegetables.
Thicken broth.
For pressure pan: Coat meat with flour; brown in hot shortening.
Add sliced onion, tomatoes, broth, salt, and pepper.
Cook at 15 pounds pressure for 35 minutes.
Reduce pressure under cold running water.
Add vegetables; return to 15 pounds pressure; cook 10 minutes.
Reduce pressure under cold running water.
Skim off fat.
Remove meat and vegetables.
Thicken broth.
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