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| Taiwanese Style Oxtail Stew |
"No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice."
Ingredients :
- 2 tablespoons vegetable oil
- 3 pounds beef oxtail
- 2 tablespoons all-purpose flour
- 2 large tomatoes, cubed
- 1/2 cup red wine
- 5 cups water, or as needed
- 1 large yellow onion, cut into 1/2 inch pieces
- 1 large tomato, chopped
- 3 carrots, cut into 1/2 inch pieces
- 1 (14 ounce) can beef broth
- 2 tablespoons soy sauce
- 3 tablespoons tomato paste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 4H5M |
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- Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
- After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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