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Oxtail Stew

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This oxtail stew is a vegetable and meat stew. Prepared with added raisins and olives, the oxtail stew is spiced with chili powder and flavored with orange juice and worcestershire sauce. Savory and peppy, it can be served in bowls or over rice.
Ingredients
  Orange juice 1 1⁄2 Cup (24 tbs)
  Ripe olives 1 Cup (16 tbs), coarsely chopped
  Pimientos 4 Ounce, cut into strips (1 Jar)
  Seedless raisins 1⁄2 Cup (8 tbs)
  Oxtails 2 , cut into pieces
  Lemon juice 2 Tablespoon
  Shortening/Salad oil 2 Tablespoon
  Chili powder 2 Teaspoon
  Cornstarch 2 Teaspoon
  Dry mustard 2 Teaspoon
  Salt 2 Teaspoon
  Celery stalks 3 , thinly sliced
  Worcestershire sauce 1 Dash
Directions

Heat shortening or oil in a Dutch oven or heavy kettle, add meat, and brown on all sides.
Make a smooth paste of the chili powder, mustard, corn starch, salt, fruit juices, and Worcestershire sauce.
Add this mixture and the raisins to the meat and cook to the boiling point.
Reduce heat, cover tightly, and simmer for 2 1/2 hours.
Then add pimientos, olives, and celery.
Continue cooking for 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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