Oxtails are exactly what the name says. I have been seeing recipes lately with this and found them on a recent trip to BJ's. I know that they are not local to me, I can now look for a local source. The recipe is easy and everything should either be on hand or easily found in the grocery store.
Ingredients:
2.5-3 lbs oxtails
Salt
Pepper
2 TBS Olive oil
1 large onion, diced
2 garlic cloves, minced
2 stalks celery, diced
1 TBS red wine vinegar
2 cups beef broth
1 28 oz can diced tomatoes
2 bay leaves
1 tsp dried thyme
2-3 cups carrots, large chop
2-3 cups butternut squash, large dice
8 oz sliced mushrooms, white button or baby bellas
Here's how:
Salt and pepper the oxtails.
 |
| Oxtails in the package |
Heat the oil in a large stock pot or cast iron pot.
Brown the oxtails. Do this in batches if necessary to avoid crowding the pot. You want them browned, not steamed.
 |
| Browning the oxtails |
Remove the meat and set it aside.
 |
| Meat browned |
Add the onion, garlic and celery to the pot ad saute for 5 minutes, until the onions are translucent.
 |
| Onions, garlic and celery |
 |
| Into the pan |
 |
| After 5 minutes |
Add the vinegar and scrape the brown bits off the bottom of the pot.
Add the broth, tomatoes, bay leaf, thyme and meat into the pot.
 |
| All liquid and spices in the pot |
Bring the pot to a boil. Reduce to a simmer and cover. Simmer for 1 hour 45 minutes.
 |
| Brought to a boil. Let it simmer now. |
 |
| After 1 hour and 45 minutes |
Add in the carrots, squash and mushrooms. Cover.
 |
| Mushrooms and squash added |
 |
| Squash and mushrooms tucked into the liquid |
Simmer for another 60 minutes until the vegetables are tender. Remove the bay leaves to serve.
 |
| Ready to eat. Skim off the fat before serving |
You can make this recipe, place it in the fridge overnight and re-heat for tomorrow's dinner. Scrape the fat off before re-heating. It will taste better the second day!
No comments:
Post a Comment