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.