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Oxtail Stew Recipe

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This recipe for Oxtail Stew, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dottie Dessert
Added: Sunday, October 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs oxtails with separated joints
1 lg. yellow onion, chopped
2 c. stock
1 c. water
2 c. of red wine
1 garlic clove, minced
2 to 3 c. chopped vegetables - carrots, celery, parsnips, turnips
1/2 c. raisins
1/4 c. tomato paste
Seasoning - salt and pepper, a pinch of thyme, one bay leaf

Directions:
Directions:
Preheat oven to 350 degrees F.
Season oxtails with salt and pepper. Sear in a 5 or 6 quart dutch oven (or other tightly covered casserole dish) on all sides until golden brown. You may need to sear the oxtails in separate batches. Add 1/4 cup of the chopped onion, cook until translucent.
In a separate pan, heat stock, water, and wine together. Add stock mixture to meat in casserole pan. Add a teaspoon of salt, 1/2 teaspoon of pepper. Bring to simmer.
Place in oven and cook, covered, for 3 hours. Remove from oven, add vegetables, the rest of the onion, raisins, tomato paste, garlic, thyme, bay leaf. Return to the oven and cook for another hour.
Remove from oven, let sit for a few minutes, and skim as much fat as you can from the surface.

 

 

 

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