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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 4 |
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Based on a Sunset Magazine recipe of several years ago. This can be made in the crockpot. Also, potatoes and/or other veggies can be added. Ingredients:
3 -4 lbs oxtails, cut about 1-1/2 inches thick |
1 tablespoon reduced sodium soy sauce |
2 tablespoons oyster sauce |
2 tablespoons vodka or 2 tablespoons dry sherry |
3 medium onions, divided |
3 garlic cloves, minced |
2 whole bay leaves |
1 teaspoon oregano leaves |
2 cups beef broth, divided |
1 1/2 cups celery, sliced |
1 lb carrot, sliced 1/2 inch thick |
Directions:
1. Place oxtails in a heavy soup kettle or dutch oven. Add soy sauce, oyster sauce, and liquor. Cover and marinate for one hour.
2. Cook covered over medium heat for 30 minutes to draw out juices.
3. Uncover. Bring to a boil and turn often till meat is browned and liquid is evaporated. Add garlic, bay leaves, oregano, and one onion, coarsely chopped, along with 1/4 cup beef broth. Cook and stir to deglaze pan.
4. Add remaining beef broth. Cover and simmer gently until meat is tender when piereced (about 3 hours).
5. Remove pan from heat. Strain broth into a large saucepan or bowl. Discard onion and herbs; set meat aside. When meat is cool, remove it from bones, cut in bite-sized pieces, and return to broth. Refrigerate several hours or overnight.
6. Skim off and discard fat. Bring broth to a boil. Add celery, carrot, and 2 medium onions, coarsely chopped. Reduce heat, cover, and simmer until veggies are tender (about 20 minutes).
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