Old-time Oxtail Stew
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 kilo oxtails, cut into 1½ lengths, (2 lb)
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cups hot water
- 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
- 1 can beef broth, (14½ oz / 411 g)
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 8 small onions, peeled
- 4 potatoes, peeled, halved
- 4 carrots, peeled, halved
Instructions
- Add the flour to a shallow bowl, coat the oxtail pieces. Heat the oil in a pot, when hot, add the oxtail and brown.
- Add the onion, water, tomatoes, broth, salt, and pepper. Stir together. Place on medium low heat, cover, and simmer 2½ hours or until the meat is just tender.
- Add the onions, potatoes, and carrots. Stir together. Cover and simmer another 30 to 45 minutes or until the vegetables are tender.
- Skim off fat, serve, and enjoy.
Notes
I will say Fair cost per serving as I am sure there is oxtails available, I just don't know the cost of them.
Leave a Reply