Old Time Oxtail Stew Recipe
Ingredients
| 2 pounds oxtail, cut in 1 1/2-inch lengths | ||
| All-purpose flour | ||
| Shortening | 2 Tablespoon | |
| Onion | 1 Medium, sliced | |
| Tomatoes | 1 16 Ounce | |
| Beef broth | 1 10 1/2 Ounce, condensed | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onions | 8 Small, halved | |
| 4 potatoes, pared and quartered | ||
| 4 carrots, pared and quartered | ||
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.
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.
Chef
