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Oxtail Stew

Beef.Chef's picture
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Oxtails 3 Pound (Cut In 2 1/2-Inch Pieces)
  Cooking oil 2 Tablespoon
  Carrots 6 , cut into 1 inch pieces
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Beef broth 2 1⁄2 Cup (40 tbs)
  Tomato paste 2 Tablespoon
  Bay leaf 1 , broken
  Dried thyme 1⁄4 Teaspoon, crushed

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.

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