luckytrim
Chef Extraordinaire
Oxtail Stew over Buttered Noodles
Ingredients:
4 pounds oxtail, cut in 1-1/2-inch chunks and trimmed of excess fat
2 tablespoons cooking oil
2 medium-size yellow onions, peeled, large dice
2 cups beef broth AND 1 cup dry red wine
1 (15 oz.) can Rotel diced tomatoes
1 (8-ounce) can tomato sauce
1/2 teaspoon celery seeds
1 bay leaf, crumbled
1 tablespoon minced parsley
1 teaspoon Worcestershire sauce
1 tablespoon sweet or hot Spanish smoked paprika
1-1/2 teaspoons salt
1/8 teaspoon pepper
6 to 8 medium-size carrots, peeled and sliced 1/2-inch thick
2 tablespoons flour blended with 2 tablespoons cold water
Preparation:
Brown oxtail in oil in a large, heavy kettle over high heat and drain on paper toweling. Reduce heat to moderate, add onions and paprika to kettle and sauté, stirring, 8 to 10 minutes until golden. Return meat to kettle, add broth and wine mix, tomatoes, tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt, and pepper. Cover, and simmer over low heat 3 hours until meat is tender. Cool and skim off fat.
Add carrots, cover, and simmer 20 minutes until tender. Mix in flour-water paste and heat, stirring, until thickened. Serve over buttered noodles.
Yield: 6 to 8 servings
Ingredients:
4 pounds oxtail, cut in 1-1/2-inch chunks and trimmed of excess fat
2 tablespoons cooking oil
2 medium-size yellow onions, peeled, large dice
2 cups beef broth AND 1 cup dry red wine
1 (15 oz.) can Rotel diced tomatoes
1 (8-ounce) can tomato sauce
1/2 teaspoon celery seeds
1 bay leaf, crumbled
1 tablespoon minced parsley
1 teaspoon Worcestershire sauce
1 tablespoon sweet or hot Spanish smoked paprika
1-1/2 teaspoons salt
1/8 teaspoon pepper
6 to 8 medium-size carrots, peeled and sliced 1/2-inch thick
2 tablespoons flour blended with 2 tablespoons cold water
Preparation:
Brown oxtail in oil in a large, heavy kettle over high heat and drain on paper toweling. Reduce heat to moderate, add onions and paprika to kettle and sauté, stirring, 8 to 10 minutes until golden. Return meat to kettle, add broth and wine mix, tomatoes, tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt, and pepper. Cover, and simmer over low heat 3 hours until meat is tender. Cool and skim off fat.
Add carrots, cover, and simmer 20 minutes until tender. Mix in flour-water paste and heat, stirring, until thickened. Serve over buttered noodles.
Yield: 6 to 8 servings
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