Oxtail Two-Potato Stew
This recipe makes 8 servings
|Per serving: about||-|
|total fat||14 g|
- Portion size: 8
Meat on the bone is always tasty, and oxtails have the most flavour of all beef cuts. They require long, slow cooking to become tender, but the pressure-cooker method trims the time by about two-thirds.
- 4 lb 4lboxtail pieces
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, chopped
- 2 2celery stalkcelery stalks, chopped
- 1 1jalapeño pepperjalapeño peppers, seeded and minced
- 4 4cloves garlic, minced
- 3/4 tsp 3/4tsppepper
- 3/4 tsp 3/4tspground allspice
- 3/4 tsp 3/4tspdried thyme
- 1/2 tsp 1/2tspsalt
- 1/2 cup 1/2cuptomato paste
- 1/3 cup 1/3cupall-purpose flour
- 5 cups 5cupsbeef stock
- 1-1/2 lb 1-1/2lbpotatopotatoes, peeled and cubed
- 1 lb 1lbsweet potatosweet potatoes, peeled and cubed
- 4 tsp 4tsplemon juice
- 2 2green oniongreen onions, chopped
Trim oxtails of outside fat. In large shallow Dutch oven, heat oil over medium-high heat; brown oxtails. Remove to plate. Drain fat from pan. Add onion, celery, jalape?epper, garlic, pepper, allspice, thyme and salt to pan; fry over medium heat, stirring occasionally, until softened, about 5 minutes.
Add tomato paste and flour; cook, stirring, for 2 minutes. Whisk in beef stock. Return oxtails and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until oxtails are tender, about 3 hours. Skim off fat.
Add potatoes and sweet potato; simmer, covered, until potatoes are tender, about 35 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow container until cold. Cover and refrigerate for up to 2 days. Reheat.) Stir in lemon juice; sprinkle with green onions.
Additional information :
Pressure-Cooker Oxtail Two-Potato Stew: Using pressure cooker instead of Dutch oven, follow first paragraph as directed.
Set flour aside. Add tomato paste; cook, stirring, for 2 minutes. Whisk in beef stock; return oxtails and any accumulated juices to pan. Secure lid and bring to High pressure over high heat. Reduce heat to maintain High pressure; cook for 27 minutes. Remove from heat; let pressure release completely, about 10 minutes.
Add potatoes and sweet potato; simmer, covered, over medium heat until tender, about 35 minutes.
Whisk reserved flour with 1/3 cup (75 mL) cold water; whisk into stew. Simmer, uncovered, until thickened and bubbly, about 5 minutes.
Tip: To freeze stew, omit regular and sweet potatoes and freeze for up to 2 weeks. Thaw and reheat while cooking potatoes in boiling salted water until tender, about 25 minutes; drain and add to stew.