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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 6 |
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An old recipe from generations ago, oxtail stew is just about as down-home as you can get. Just the thing on a cold, wet fall or winter day to lift your spirits. Ingredients:
3 tbsp oil |
1 onion chopped |
1 1/2 tsp salt |
3 tbsp butter |
3 tbsp flour |
2 cloves garlic, minced |
2 tbsp tomato paste |
1 quart beef stock |
2 bay leaves |
1/2 tspn dried tyme |
1/2 tspn black pepper |
1/2 tspn cayenne pepper |
2 lbs potatoes, quartered |
2 cups carrots chopped |
1 cup cellery, chopped |
Directions:
1. In a 6 quart or larger dutch oven brown oxtail pieces well over med heat in 3 tbsp oil. Do not crown pot. Do in batches if need be. Deep browning at this stage is key to the flavor of the whole recipe. Remove oxtails and set aside.
2. Add onions and 1/2 tspn salt. Stir borwned bits up into onions durring this stage, about 10 minutes.
3. Reduce heat and add 2 tbsp butter and 3 tbsp flour and stir to make a roux. Cook the roux, stirring constantly for about 3 minutes, so there is a slight color on the roux.
4. Add 2 tbsp of tomato paste, stir into roux for about 2 minutes
5. Add oxtails
6. Add beef stock enough to barely cover oxtails, 2 bay leaves, 1/2 tspn each dried tyme, cayenne pepper, black pepper, and 1 tspn salt.
7. Reduce heat to low and simmer for at least 4 - 5 hours. If oxtail pieces are large you may have to simmer for 6 hours or more until they become tender
8. Durring the last hour add potatos and carrots, and cellery
9. Adjust for salt , etc.
10. Turn off heat and add 1/2 cup chopped parsely
11. Serve over pasta, rice, polenta, or by its self
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