Onion Oxtail Stew
|All-purpose flour||1⁄3 Cup (5.33 tbs)|
|Pepper||To Taste (Use Few Dashes)|
|Oxtails||5 Pound, cut into 1 1/2 -inch lengths|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1 Large, chopped to make 1 cup|
|Tomato||1 , peeled and chopped|
|Carrot||1 Large, finely chopped|
|Turnip||1 Medium, peeled and finely chopped to make 1 cup|
|Garlic||2 Clove (10 gm), minced|
|Pearl onions/Frozen small whole onions||2 Cup (32 tbs)|
|Carrots||3 Medium, sliced to make 1 1/2 cups|
1.In a mixing bowl, combine together the flour, 1-teaspoon salt, and dash of pepper; coat the oxtails evenly in the mixture.
2.In a saucepan, heat oil and slowly brown the oxtails, half at a time, turning often; drain off the excess fat.
3.Return the entire meat to the pan and add condensed beef broth, water, 1/2-cup wine, onion, tomato, carrot, turnip, garlic, parsley, and bay leaf; bring the mixture to boil.
4.Reduce heat; cover and simmer for about 1 1/2 hours.
5.Skim off fat and remove and discard the parsley and bay leaf.
6.Return to boiling; reduce heat and stir in remaining 1/2 cup wine, the 1/2 teaspoon salt, and dash pepper; cover and simmer for another 30 minutes.
7.Add pearl onions and sliced carrots; cover and simmer for 25 minutes more.
Arrange the meat and vegetables to a serving bowl and divide the broth among the soup bowls.
Serve hot with toasted garlic bread.