Oxtail and Vegetable Stew
|Disjointed oxtails||4 Pound, trimmed of fat|
|Red thin skinned potatoes||8 Small, scrubbed (Each About 1 1/2 Inches In Diameter)|
|Onions||2 Medium, cut lengthwise into sixths|
|Turnips||4 Small, peeled and cut into quarters (Each About 2 Inches In Diameter)|
|Carrots||5 Ounce (8 Small Pieces)|
|Garlic||4 Clove (20 gm), minced or pressed|
|Dry thyme||1⁄2 Teaspoon|
|Dry bay leaf||1|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Beef broth||1 1⁄2 Cup (24 tbs)|
|Tomato paste||2 Tablespoon|
|Frozen tiny peas||1 Cup (16 tbs), thawed|
Arrange oxtails in a single layer in a shallow baking pan.
Bake in a 450° oven until well browned (25 to 30 minutes).
Meanwhile, in a 5-quart or larger electric slow cooker, combine potatoes, onions, turnips, carrots, garlic, thyme, and bay leaf.
In a small bowl, mix flour and about 1/2 cup of the broth until smooth; then stir in remaining broth and tomato paste.
Lift browned oxtails from baking pan and arrange on top of vegetables in cooker; discard fat in pan.
Pour broth mixture over oxtails.
Cover and cook at low setting until meat is so tender it pulls away from bones when prodded with a fork (10 1/2 to 12 hours).
Lift oxtails to a warm wide serving bowl and keep warm.
Skim and discard fat from cooking liquid.
Gently mix in peas.
Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 12 more minutes).
Season to taste with salt and pepper.
Spoon vegetable mixture over oxtails.
Calories 530 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 7.3 g36.5%
Trans Fat 0 g
Cholesterol 136 mg45.3%
Sodium 559.5 mg23.3%
Total Carbohydrates 43 g14.3%
Dietary Fiber 6 g24.1%
Sugars 7.2 g
Protein 46 g91.9%
Vitamin A 67.8% Vitamin C 51.2%
Calcium 6.4% Iron 14.4%
*Based on a 2000 Calorie diet