Oxtail stew! If you are looking for a hearty thick stew for the winter when you are stuck in the house for a couple of days: this recipe is for you. I first had oxtail in Jamacia and have been addicted ever since. It is a little fatty but has so much flavor and the meat falls off the bone! Ingredients: 2 cups organic flour Salt and pepper 6 pounds oxtail cut into chunks (you can buy at H Mart already in chunks) 1/4 cup olive oil 4 cloves garlic sliced 1 red onion chopped 1 cup red wine (buy a 1.5 liter to enjoy later) 3 cups organic crush tomatoes fire roasted with juice Water to cover 3 bay leaves 2 pounds organic carrots peeled and chopped into large chunks 6 pounds organic potatoes peeled and chopped into large chunks Fresh loaf of rye bread from Italian peoples bakery In a shallow bowl add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot over high heat add the olive oil and heat. When the oil is hot add the meat and brown on all sides about 3 minutes per side. When all of the meat is browned remove the meat from the pan and set aside on a plate. To the pot add the garlic and red onion and sweat. Add the wine to the pit. Add the browned meat and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simme over low heat for 2.5 hours. Add the carrots and potatoes and simmer for another 1.5-2 hours. Remove from heat and serve with a fresh baked loaf of rye bread from Italian peoples bakery! Enjoy!
Posted on: Tue, 15 Oct 2013 22:57:00 +0000
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