Home-Style Oxtail Stew
I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Oxtail Recipes | Oxtail Recipes Easy | Oxtail | Oxtail Stew | Oxtail Recipes Jamaican | Oxtail Recipes Stew
Yield: 8 Servings
Ingredients:3 pounds beef oxtails3 tablespoons vegetable oil, dividedThree to four 2-inch-long ginger knobs, crushed2 green onions, cut in half1 celery stalk, including leaves, cut into 1-inch piecesCheck below.Instructions: Step one. Bring a large pot of water to a boil. Add the oxtails and boil for 15 minutes. Remove and drain. Discard the water. And then, Heat 2 tablespoons of oil in a Dutch oven. Add the ginger, green onions, and celery and sauté for 1 minute. Add the onions and star anise; stir-fry until the onions become translucent, about 5 minutes. Add 6 cups of the water, along with the ketchup, soy sauce, and chile paste. Bring to a boil and add the oxtails. (There should be enough liquid to cover the oxtails. If not, add a little water.) Cover and briskly simmer for 30 minutes. Add 1 cup of water, stirring occasionally to keep the meat submerged. Continue adding a cup of water every half hour for 2 1/2 hours. Check oxtails to see if they are almost tender: the meat should be easily penetrated with a fork or chopstick, but remain on the bone. After it, Heat the remaining tablespoon of oil in a small frying pan. Add the pearl onions and sauté until the outsides are lightly browned on the tops and bottoms, about 5 minutes. Add the carrots and sauté for another minute. Transfer the onions and carrots to the oxtails and bring to a boil. Simmer, uncovered, for about 30 minutes, until onions and carrots are tender and the sauce has reduced slightly. Add the cherry tomatoes and simmer for another 2 to 3 minutes. The tomatoes should remain intact and not burst. Complete Instructions: https://www.jamesbeard.org/recipes/home-style-oxtail-stew Rated 4/5 based on 52 Reviews