Onion Oxtail Stew Recipe
Ingredients
| All-purpose flour - 1/3 cup | ||
| Salt | 1 Teaspoon | |
| Pepper -€“ few dashes | ||
| Oxtails - 5 pounds, cut into 1 1/2 -inch lengths | ||
| Cooking oil | 1/4 Cup (16 tbs) | |
| Beef broth | 1 Ounce, condensed | |
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Onion | 1 | |
| Tomato - 1 number, peeled and chopped | ||
| Carrot | 1 | |
| Turnip | 1 | |
| Garlic | 2 Clove (5gm) | |
| Parsley - few sprigs | ||
| Bay leaf -€“ 1 number | ||
| Salt | 1/2 Teaspoon | |
| Pearl onions or frozen small whole onions - 2 cups | ||
| Carrots | 3 | |
Directions
MAKING
1.In a mixing bowl, combine together the flour, 1-teaspoon salt, and dash of pepper; coat the oxtails evenly in the mixture.
2.In a saucepan, heat oil and slowly brown the oxtails, half at a time, turning often; drain off the excess fat.
3.Return the entire meat to the pan and add condensed beef broth, water, 1/2-cup wine, onion, tomato, carrot, turnip, garlic, parsley, and bay leaf; bring the mixture to boil.
4.Reduce heat; cover and simmer for about 1 1/2 hours.
5.Skim off fat and remove and discard the parsley and bay leaf.
6.Return to boiling; reduce heat and stir in remaining 1/2 cup wine, the 1/2 teaspoon salt, and dash pepper; cover and simmer for another 30 minutes.
7.Add pearl onions and sliced carrots; cover and simmer for 25 minutes more.
SERVING
Arrange the meat and vegetables to a serving bowl and divide the broth among the soup bowls.
Serve hot with toasted garlic bread.
1.In a mixing bowl, combine together the flour, 1-teaspoon salt, and dash of pepper; coat the oxtails evenly in the mixture.
2.In a saucepan, heat oil and slowly brown the oxtails, half at a time, turning often; drain off the excess fat.
3.Return the entire meat to the pan and add condensed beef broth, water, 1/2-cup wine, onion, tomato, carrot, turnip, garlic, parsley, and bay leaf; bring the mixture to boil.
4.Reduce heat; cover and simmer for about 1 1/2 hours.
5.Skim off fat and remove and discard the parsley and bay leaf.
6.Return to boiling; reduce heat and stir in remaining 1/2 cup wine, the 1/2 teaspoon salt, and dash pepper; cover and simmer for another 30 minutes.
7.Add pearl onions and sliced carrots; cover and simmer for 25 minutes more.
SERVING
Arrange the meat and vegetables to a serving bowl and divide the broth among the soup bowls.
Serve hot with toasted garlic bread.
Chef
