Old Time Oxtail Stew Recipe
Ingredients
| 2 pounds oxtail, cut in 1 1/2-inch lengths | ||
| Onion | 1 Medium, sliced | |
| Hot water | 2 Cup (16 tbs) | |
| Tomatoes | 1 1 pound | |
| Beef broth | 1 Can (10oz), condensed | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onions | 8 Small | |
| Potatoes | 4 , halved | |
| Carrots | 4 , halved | |
Directions
Flour meat; brown in small amount hot fat in Dutch oven.
Add next 6 ingredients.
Cover; simmer 2 1/2 hours or till meat is just tender.
Add vegetables; cover and simmer 30 to 45 minutes or till done.
Skim off excess fat.
Pressure saucepan: Flour meat; brown.
Add sliced onion, tomatoes, broth, seasonings (omit water).
Cook at 15 pounds pressure 30 minutes.
Cool pan normally 5 minutes; then reduce pressure under cold running water.
Add vegetables; return to 15 pounds pressure 10 minutes.
Reduce pressure immediately under cold running water.
Skim off excess fat.
Add next 6 ingredients.
Cover; simmer 2 1/2 hours or till meat is just tender.
Add vegetables; cover and simmer 30 to 45 minutes or till done.
Skim off excess fat.
Pressure saucepan: Flour meat; brown.
Add sliced onion, tomatoes, broth, seasonings (omit water).
Cook at 15 pounds pressure 30 minutes.
Cool pan normally 5 minutes; then reduce pressure under cold running water.
Add vegetables; return to 15 pounds pressure 10 minutes.
Reduce pressure immediately under cold running water.
Skim off excess fat.
Chef
