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Oxtail And Vegetable Stew

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Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Meat
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
750 Minutes
Ready In: 
0 Minutes
Servings: 
8

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