Oxtail Stew
Ingredients
| 4 lbs oxtails | ||
| 3 tbs peanut oil | ||
| 4 carrots, chopped | ||
| 2 turnips, peeled and diced into big pieces | ||
| 4 stalks celery, chopped into large pieces | ||
| 2 onions peeled and chopped into large pieces | ||
| 3 -4 cups beef stock | ||
| 1 cup red wine | ||
| 3 bay leaves | ||
| 5 cloves garlic, thinly sliced | ||
| 2 tsp dried thyme | ||
| kosher salt and black pepper to taste | ||
| roux: 1/2 cup flour browned in 1/2 cup butter |
- Brown the oxtails in a hot pan with a little oil.
- When they are browned all over, remove them from the pan and place in an oven proof casserole.
- In the used pan saute the carrots, celery, onions and turnips. About 5 minutes.
- Add the mixture to the oxtails along with the beef stock, red wine, bay leafs, thyme, parsley, salt and pepper.
- Simmer for 2 and 1/2 hours or until the meat is very tender.
- To thicken the stew add the prepared roux.
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