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Ingredients Jump to Instructions ↓

  1. Ox-tail Stew

  2. 1/4 cup all-purpose flour

  3. 2 tsp salt

  4. 1/4 tsp pepper

  5. 4 lb oxtails, cut at joints

  6. 2 tbsp shortening

  7. 2 onions, cut in quarters

  8. 4 cups boiling water

  9. 2 beef bouillon cubes

  10. 1 bay leaf

  11. 6 carrots, cut in chunks

  12. 3 potatoes, cut in chunks

  13. 2 cups chopped rutabaga

  14. 1 cup diagonally sliced celery

  15. 1/2 cup cold water

  16. In large bag, mix together flour, 1tsp salt and pepper. Shake

  17. oxtails, a few at a time, until evenly coated. Set aside any

  18. leftover flour mixture. In large flameproof casserole or Dutch

  19. oven, melt shortening over medium-high heat. Brown oxtails

  20. completely, adding more shortening if pan looks dry. Set aside as

  21. they brown. Add onions to pan and cook until softened. Drain off

  22. any excess fat.

  23. Stir in boiling water, bouillon cubes and bay leaf; return oxtails

  24. 325 F (160 C) oven for 2-1/2 to 3 hours

  25. or until oxtails are tender. (If oxtails are fatty, prepare recipe

  26. to this point. Cool and refrigerate overnight; remove fat before

  27. continuing.)

  28. Add carrots, potatoes, rutabaga, celery and remaining salt to stew.

  29. Cover and bake for about 45 minutes longer or until vegetables are

  30. tender and stew is heated through. If desired, thicken stew with

  31. 2 tbsp of reserved seasoned flour blended with cold water. Stir

  32. into stew and heat to boiling, stirring constantly. Makes 6

  33. servings.

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