Oxtail Stew
Have you ever had oxtail? There are lots of people who haven’t, and it is really quite a shame. It has a rich, savory flavor, and it can be used both in soups and in delicious stews. Being a tough cut, oxtail is usually slow cooked to tenderize, and help release its delicious flavor. Try it and see if you enjoy it!
Ingredients Needed for Oxtail Stew
2 tablespoons of vegetable oil 1 red onion, thinly sliced salt 3 carrots ½ teaspoon sweet paprika 10 ounces of oxtail, cut into chunky pieces ½ cup flour 1 cup beef stock 2 bay leaves 3 ounces of celery root, sliced 4 garlic cloves ½ zucchini 3 mushrooms, sliced 1 teaspoon peppercorn saltHow to Cook Oxtail Stew
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Shred one of the carrots.
- Add the red onion and the shredded carrot. Season with salt and sweet paprika. Cook them for 2-3 minutes. Transfer them in a deep skillet.
- Coat the oxtail chunks with flour and cook them until well browned, for around 10 minutes. Move them with the carrot and onion.
- Place the skillet over medium heat. Pour the beef stock and add the bay leaves, celery, garlic, potato, zucchini, and mushrooms.
- Bring everything to a boil and add a few black peppercorns.
- Cook everything until the liquid evaporates and the oxtail becomes fork tender.