Oxtail Stew

Name: Oxtail Stew
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 50
Cuisine: Global
Ingredients: 2 bay leaves; 3 carrots, sliced 1/2-inch thick; 3 ribs celery, sliced 1/2-inch thick; 2 teaspoons dry mustard; 79 milliliters all-purpose flour; 2 Tbsps chopped fresh parsley; 2 cloves garlic, minced; 2 leeks, trimmed, cut in half lengthwise, sliced 1/2-inch thick; 1 liters low-sodium beef broth; 1 onion, chopped; 2 kilograms oxtails, cut into 1-inch-thick pieces; 237 milliliters red wine; 1 teaspoons red wine vinegar; 50 servings Salt and pepper; 4 sprigs thyme; 1 Tbsp tomato paste; 1 turnip, peeled, chopped; 59 milliliters vegetable oil

You can never have too many soup recipes, so give Oxtail Stew a try. This dairy free recipe serves 50. One serving contains 114 calories, 12g of protein, and 6g of fat. If you have thyme, wine, garlic, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 4 hours and 20 minutes.

Instructions

Place meat in a large bowl and cover with cold water.

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Water

Meat

Equipment you will use

Bowl

Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight.

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Vinegar

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Bowl

Drain; pat dry.

Place a rack in the lower third of oven and preheat to 325F. In a large ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan.

Ingredients you will need

Mustard

Oxtail

Pepper

All Purpose Flour

Shake

Salt

Cooking Oil

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Tongs

Oven

Frying Pan

Pot

Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed.

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Cooking Oil

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Frying Pan

Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom.

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Wine

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Frying Pan

Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, turnip, bay leaves and thyme. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato Paste

Bay Leaves

Carrot

Celery

Garlic

Onion

Turnip

Leek

Thyme

Meat

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Frying Pan

Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.

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Broth

Meat

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Knife

Oven

Pot

Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Bay Leaves

Parsley