Oxtail Stew Recipe
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 3 pounds oxtails, cut in 2 1/2-inch pieces | ||
| Cooking oil | 2 Tablespoon | |
| 6 carrots, cut in 1-inch pieces | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Beef broth | 2 1/2 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Bay leaf | 1 , broken | |
| Dried thyme | 1/4 Teaspoon, crushed | |
Directions
Combine flour, salt, and pepper; coat oxtails with flour mixture.
In Dutch oven brown oxtails, half at a time, in hot oil.
Remove oxtails; drain, reserving 2 tablespoons oil.
In reserved oil cook carrots, onion, celery, and garlic till onion and celery are tender.
Stir in beef broth, tomato paste, bay leaf, and thyme; bring mixture to boiling.
Add oxtails.
Cover; simmer till tender, 2 to 2 1/2 hours.
Skim off excess fat before serving.
In Dutch oven brown oxtails, half at a time, in hot oil.
Remove oxtails; drain, reserving 2 tablespoons oil.
In reserved oil cook carrots, onion, celery, and garlic till onion and celery are tender.
Stir in beef broth, tomato paste, bay leaf, and thyme; bring mixture to boiling.
Add oxtails.
Cover; simmer till tender, 2 to 2 1/2 hours.
Skim off excess fat before serving.
Chef
