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Old Time Oxtail Stew

Meat.Bible's picture
Ingredients
  Oxtail 2 Pound, cut in 1 1/2-inch lengths
  All-purpose flour 1 Cup (16 tbs)
  Shortening 2 Tablespoon
  Onion 1 Medium, sliced
  Canned tomatoes 16 Ounce (1 Can, 2 Cups)
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onions 8 Small, halved
  Potatoes 4 , pared and quartered
  Carrots 4 , pared and quartered
Directions

Coat meat with flour.
In Dutch oven, brown meat in hot shortening.
Add sliced onion, tomatoes, broth, salt, and pepper.
Cover; simmer 2 hours or till meat is just tender.
Add halved onions, potatoes, and carrots; cover and simmer 1 hour.
Skim off fat.
Remove meat and vegetables.
Thicken broth.
For pressure pan: Coat meat with flour; brown in hot shortening.
Add sliced onion, tomatoes, broth, salt, and pepper.
Cook at 15 pounds pressure for 35 minutes.
Reduce pressure under cold running water.
Add vegetables; return to 15 pounds pressure; cook 10 minutes.
Reduce pressure under cold running water.
Skim off fat.
Remove meat and vegetables.
Thicken broth.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Beef

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