Ox-Tail Stew |
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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 cups rutabaga -- chopped
1 cup celery -- diagonally sliced
1/2 cup cold water -- optional
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 cups rutabaga -- chopped
1 cup celery -- diagonally sliced
1/2 cup cold water -- optional
Procedures
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.
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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