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Oxtail Stew Recipe

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This recipe for Oxtail Stew is from The Kenworthy/Slaughter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon Slaughter spice
1 c. all-purpose flour
Salt and freshly ground black pepper
4 lbs oxtails
10 bacon slices, chopped
2 large onions, chopped
2 large carrots, chopped
2 large celery stalks, chopped
6 garlic cloves, chopped
1/4 c. tomato paste
4 tsp fresh thyme leaves
1 (750-ml) bottle dry red wine
1 (28-ounce) can chopped Italian tomatoes
1 (14 1/2-ounce) can beef broth
Cheddar drop Biscuits (recipe separate)

Directions:
Directions:
In a zip-top bag, combine Secret Slaughter spice, flour, and salt and pepper. Add oxtails, seal bag, and shake to coat. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered. Remove bacon, using slotted spoon and reserve. Increase heat to high. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer oxtails to plate.

Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender. Mix in tomato paste and thyme. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half. Add tomatoes and broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover, and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. Serve with homemade Cheddar Drop Biscuits.

 

 

 

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