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Monday, November 16, 2015

taiwanese style oxtail stew

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 3 pounds beef oxtail
  • 2 tablespoons all-purpose flour
  • 2 large tomatoes, cubed
  • 1/2 cup red
  • 5 cups water, or as needed
  • 1 large yellow onion, cut into 1/2 inch pieces
  • 1 large tomato, chopped
  • 3 carrots, cut into 1/2 inch pieces
  • 1 (14 ounce) can beef broth
  • 2 tablespoons soy sauce
  • 3 tablespoons tomato paste

Recipe

    Preparation Time: 15 mins Cook Time: 3 hrs 50 mins

    Ready Time: 4 hrs 5 mins

  • heat oil in a dutch oven or large pot with a lid over medium-high heat. coat the oxtails in the flour and place in the dutch oven. cook until browned on each side. stir in the 2 diced tomatoes, red , and enough water to cover the meat. bring to a boil, then reduce heat to low. cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
  • after 3 hours, skim off some of the fat from the top and heat it in a skillet. cook and stir the onion until browned, about 8 minutes. stir in the chopped tomato and carrots. cook for about 3 minutes. stir in the beef broth, soy sauce, and tomato paste. bring to a boil, then stir the onion mixture into the oxtail. allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.

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