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–+ servings

Old-time Oxtail Stew

Adapted from a recipe in the Casserole Cook Book, page 125.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

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.