Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 3-1/2 pounds oxtails

  3. 1 medium onion, chopped

  4. 4 garlic cloves, finely chopped

  5. 4 carrots, peeled and cut on diagonal into 1/2-inch pieces

  6. 1 can (14 to 16 ounces) tomatoes, chopped

  7. 3/4 cup chicken broth

  8. 1-1/2 teaspoons ground ginger

  9. 3/4 teaspoon salt

  10. 1/4 teaspoon ground red pepper (cayenne)

  11. 1/8 teaspoon ground allspice

Instructions Jump to Ingredients ↑

  1. Preparation: In nonreactive 5-quart Dutch oven , heat olive oil over medium heat until very hot. Cook oxtails , in batches, until browned, about 5 minutes per batch, using slotted spoon to transfer oxtails to bowl as they are browned. Add onion and garlic to drippings in pan; cook until onion is tender, about 7 minutes. Stir in carrots. Add tomatoes with their juice. Stir in broth, ginger , salt , ground red pepper, and allspice ; heat to boiling. Stir in oxtails . Cover and place in oven. Bake at 275 F. until meat is tender, about 2 hours. With slotted spoon, transfer oxtails to warm platter. Skim and discard fat from pot liquid; pour juice over meat and serve. Yield: 4 servings Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books) Reprinted with permission.


Send feedback