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A twist to the ordinary beef stew. Oxtail brings excellent flavor and tomato sauce addition adds a perfect touch which creates the homiest comfort food.
Oxtail Stew with Rice
2lbs. Oxtail
1 medium yellow onion (cut in quarters)
3 carrots (1/2" cuts)
3 medium potatoes (1/2" cubes)
3 tomatoes (diced)
3-4 garlic cloves (minced)
1/2 tbs oregano
1/2 tbs rosemary
1/2 tbs paprika
1 can tomato sauce
1 can beef broth
1 can crushed tomatoes
1/2 tbs red pepper flakes
2 tbs unsalted butter
2 tbs olive oil
1/2 c. flour
salt and pepper to taste
2 c. cooked rice (can be prepared ahead)
Heat heavy pot or dutch oven on medium-high heat (If using dutch oven, preheat oven to 350). Season oxtail with salt pepper and paprika then flour. Add butter and oil till butter is melted then lower heat to medium. Add oxtail to pot, sear all sides, then take out of pot and set aside. Add onions and garlic to pot and season with pinch of salt. Cook till onions translucent, then add carrots and potatoes, salt and pepper that layer, and sautee for 5 min. Add oxtail back to pot and sautee another 5min. Add beef stock slowly, scraping any goods from bottom of pot. Add water if needed to cover potatoes. Bring heat to boil then lower heat to simmer covered for 15 min. Add more flour till desired stew consistency (you don't want a soupy sauce.) Add rest of ingredients and continue simmer covered on low (or place in oven at 350 or crockpot on low) for 1-2 hours or until meat starts to fall off bones. Serve on top of rice.

Servings: 4-6

Nutritional information per serving

No nutrition information available

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