Oxtail Stew

Recipe by: Erina September 17, 2019 Beef

Description

The intense rich beefy flavour of oxtail stew is like no other...

Ingredients

4 pounds oxtail, cut in 1-1/2-inch chunks and trimmed of excess fat
2 tbsps cooking oil
2 medium-size yellow onions, peeled, large dice
2 cups beef broth AND 1 cup dry red wine
1 (15 oz) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 tsp celery seeds
1 bay leaf, crumbled
1 tbsp minced parsley
1 tsp Worcestershire sauce
1 tbsp sweet or hot Spanish smoked paprika
1-1/2 tsp salt
1/8 tsp pepper
6 to 8 medium-size carrots, peeled and sliced 1/2-inch thick
2 tbsp flour blended with 2 tbsp cold water

Directions

1. Brown oxtail in oil in a large, heavy kettle over high heat and drain on paper toweling. Reduce heat to moderate, add onions and paprika to kettle and sautÃ©, stirring, 8 to 10 min until golden.

2. Return meat to kettle, add broth and wine mix, tomatoes, tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt, and pepper. Cover, and simmer over low heat 3 h until meat is tender. Cool and skim off fat.

3. Add carrots, cover, and simmer for approx 20 min until tender. Mix in flour-water paste and heat, stirring, until thickened. Serve over buttered noodles.

Enjoy!

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