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Onion Oxtail Stew

chef.gonzalo's picture
Ingredients
  All-purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  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
  Parsley sprigs 4
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Pearl onions/Frozen small whole onions 2 Cup (32 tbs)
  Carrots 3 Medium, sliced to make 1 1/2 cups
Directions

MAKING
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.

SERVING
Arrange the meat and vegetables to a serving bowl and divide the broth among the soup bowls.
Serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Onion
Interest: 
Healthy
Cook Time: 
120 Minutes
Servings: 
4

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