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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
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My absolute favorite dish to make. I've tried several versions of this dish... I think I've finally found the right combination of ingredients. The tomato paste and cooking wine are my own additions. Ingredients:
3 lbs. oxtails |
3 tbsp. flour |
1/2 tsp salt |
1/4 tsp pepper |
4 tbsp. oil |
3 (10 oz.) cans beef broth |
1/2 c. red cooking wine |
3 oz. tomato paste |
1/2 c. each chopped onion, chopped tomato |
1 carrot, peeled & quartered |
2 clove garlic, pressed or minced |
3 parsley sprigs |
1 bay leaf |
Directions:
1. Wash oxtails. Pat dry with paper towel. Combine flour, salt and pepper. Coat oxtails in mixture. In Dutch oven, brown oxtails in heated oil, stirring until brown on all sides; drain all but a few tablespoons of fat.
2. Add onion and garlic and cook for 3 minutes, or until onion is tender. Add broth, cooking wine, tomato paste, chopped tomato, carrot, parsley and bay leaf. Bring to boil. Reduce heat, cover and simmer about 2 1/2 hours or until meat is almost tender. Remove carrot and bay leaf. Add salt and pepper to taste. Serve over rice.
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