
Oxtail Stew
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Ingredients:
2 ½ pounds oxtail
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon garlic powder
1 teaspoon browning sauce
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2 carrots, thinly sliced into rounds
2 stalks celery, thinly sliced
1 onion, chopped
4 garlic cloves, minced
3 cups beef broth
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 bay leaf
2 tablespoons unsalted butter
Directions:
Wash and pat the oxtail dry. Place the oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic powder, browning sauce,, cayenne pepper, and black pepper together in a small bowl. Rub both sides of the oxtail with soy sauce mixture; discard any excess.
Heat the vegetable oil in a large, deep skillet over medium-high heat. Sear the oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.
Sauté the carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add in the oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
You can serve it over rice or noodles. YUM!