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.