| Status Approved |
| Name | Stewed Oxtails |
| Category | African, American, European, Soups & Stews |
| Serves/Yields | 2 to 3 servings |
| Source | Jackie Haase |
| Difficulty | Easy |
| Prep. Time | 10 minutes |
| Cook Time | 4-8 hours in a crock pot |
| Introduction |
| Oxtails (beef tails) are a popular southern dish, but they also have roots in European cooking. In the south, the slaves lucky enough to get what was left after butchering came up with delicious ways to make a meal from the "leavings". This recipe is a French preparation that my client Jackie has me prepare quite often. |
| Ingredients |
|
2 pounds oxtail
1 cup robust red wine such as burgundy or chianti
1 cup beef broth
1 cup sliced mushrooms
1 large yellow onion , diced
3 Tbsp flour
1 bay_leaf
2 Tbsp olive_oil
1 clove garlic , minced
Sea_salt and freshly ground black pepper to taste |
| Directions |
| Step: 1 | Turn a 2 quart crock pot to high heat.
Heat oil in a large, heavy skillet over medium high heat.
Pat oxtail pieces dry with paper towels and add to the
pan, taking care to not crowd the meat so it browns
evenly.
Turn the pieces until well browned all over. If you get those little end of the tail pieces in your package, use them too for extra flavor. I cook them until they are really well browned.
|
| Step: 2 | Move browned pieces to the warm crock pot and add the
chopped garlic and bay leaf.
Add the onion to the drippings from the meat and cook
until limp, stirring often. Add the flour to the onions and cook over
medium low heat, stirring often until the roux is lightly
browned. |
| Step: 3 | Add the beef broth and wine to the onion and roux, stirring well. Add salt and pepper to taste. Pour the sauce over the oxtails. Cover and cook on high about 4 hours or until tender. On low cook about 8 hours.
To make this a complete meal add potatoes and carrots to the pot to cook in the delicious sauce. |
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