Oxtail Two-Potato Stew

By The Canadian Living Test Kitchen

39 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	387387 cal
pro	31 g31g pro
total fat	14 g14g total fat
sat. fat	00 sat. fat
carb	36 g36g carb
fibre	4 g4g fibre
chol	92 mg92mg chol
sodium	821 mg821mg sodium
% RDI:	-
calcium	55 calcium
iron	3636 iron
vit A	102102 vit A
vit C	4545 vit C
folate	1717 folate

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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.

Ingredients

4 lb oxtail pieces 4 4lb lboxtail pieces
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
1 jalapeño pepper , seeded and minced1 1jalapeño pepperjalapeño peppers, seeded and minced
4 cloves garlic , minced4 4cloves garlic, minced
3/4 tsp pepper 3/4 3/4tsp tsppepper
3/4 tsp ground allspice 3/4 3/4tsp tspground allspice
3/4 tsp dried thyme 3/4 3/4tsp tspdried thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup tomato paste 1/2 1/2cup cuptomato paste
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
5 cups beef stock 5 5cups cupsbeef stock
1-1/2 lb potatoes , peeled and cubed1-1/2 1-1/2lb lbpotatopotatoes, peeled and cubed
1 lb sweet potatoes , peeled and cubed1 1lb lbsweet potatosweet potatoes, peeled and cubed
4 tsp lemon juice 4 4tsp tsplemon juice
2 green onions , chopped2 2green oniongreen onions, chopped

Preparation

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 :

Other Method
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.