Author :: ArielRose
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 4 pounds oxtails cut at joints
- 2 tablespoons shortening
- 2 onions cut in quarters
- 4 cups boiling water
- 2 beef bouillon cubes
- 1 bay leaf
- 6 carrots cut in chunks
- 3 potatoes cut in chunks
- 2 cup rutabaga chopped
- 1 cup celery diagonally sliced
- 1/2 cup cold water optional
Ox-Tail Stew
In large bag, mix together flour, 1tsp salt and pepper. Shake oxtails, a few at a time, until evenly coated. Set aside any leftover flour mixture. In large flameproof casserole or Dutch oven, melt shortening over medium-high heat. Brown oxtails completely, adding more shortening if pan looks dry. Set aside as they brown. Add onions to pan and cook until
softened. Drain off any excess fat. Stir in boiling water, bouillon cubes and bay leaf; return oxtails to pan. Cover and bake in 325 F (160 C) oven for 2-1/2 to 3 hours or until oxtails are tender. (If oxtails are fatty, prepare recipe to this point. Cool and refrigerate overnight; remove fat before continuing.) Add carrots, potatoes, rutabaga, celery and remaining salt to stew. Cover and bake for about 45 minutes longer or until vegetables are tender and stew is heated through. If desired, thicken stew with 2 tbsp of reserved seasoned flour blended with cold water. Stir into stew and heat to boiling, stirring constantly.
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