Oxtail Stew

Votes: 3

Photo of the dish: Katherine Beinick

Time: 3 hours 20 minutes
Complexity: easily
Servings: 8

Oxtail stew - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.7 kg oxtails, sliced
900 g peeled and cut into large pieces carrots
2.7 kg of peeled and coarsely chopped potatoes
2 cups of wheat flour
Salt and ground black pepper
1/4 cup olive oil
4 cloves of garlic crushed in salt
1 head of red onion, chopped
1 cup red wine
3 cups of tomato pulp with juice
Water
3 bay leaves

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place flour in a shallow bowl. Season generously with salt and pepper. Dredge the meat in the flour, shaking off any excess. Heat olive oil in a large saucepan or Dutch oven over high heat. When the oil is hot, add the meat and brown it on all sides, about 3 minutes per side. When all the meat is browned, remove it from the pan to a plate.
Place the garlic and red onion in a saucepan and simmer. Pour in the wine. Return the browned meat to the pan and add the tomato pulp. Pour in enough water to cover the meat. Add the bay leaves. Bring the contents to a boil and simmer over low heat for 2.5 hours.

Add carrots and potatoes to the pan and simmer for another 45 minutes. Remove from heat and serve.

Categories:

recipe / Soups / Thick soups and stews / Caribbean cuisine

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