Oxtail Stew

Fall-off-the-bone oxtail braised in a rich brown gravy with vegetables.

Ingredients

• 3.00 lb oxtails
• 0.25 cup all-purpose flour
• 3.00 tbsp vegetable oil
• 1.00 onion , diced
• 4.00 cup loves garlic , minced
• 3.00 cup arrots , diced
• 3.00 stalks celery , diced
• 4.00 cup beef broth
• 1.00 cup red wine
• 2.00 tbsp worcestershire sauce
• salt , pepper, thyme, and bay leaf

Instructions

1. 1

   Season oxtails with salt and pepper and dust with flour.

2. 2

   Brown all over in hot oil in a Dutch oven.

3. 3

   Remove and set aside.

4. 4

   Sauté onion until softened.

5. 5

   Add garlic and cook 1 minute.

6. 6

   Return oxtails with broth, wine, Worcestershire, thyme, and bay leaf.

7. 7

   Bring to a boil.

8. 8

   Cover and braise at 325°F for 3-3 1/2 hours until very tender and falling off bone.

9. 9

   Remove bay leaf.

10. 10

    Serve oxtails and rich gravy over white rice.

Nutrition Facts

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