Oxtail Two-Potato Stew
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 387 |
| pro | 31 g |
| total fat | 14 g |
| sat. fat | trace |
| carb | 36 g |
| fibre | 4 g |
| chol | 92 mg |
| sodium | 821 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 36% |
| vit A | 102% |
| vit C | 45% |
| folate | 17% |
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4 lb (2 kg) oxtail pieces
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 jalapeño pepper, seeded and minced
4 cloves garlic, minced
3/4 tsp (4 mL) each pepper, ground allspice and dried thyme
1/2 tsp (2 mL) salt
1/2 cup (125 mL) tomato paste
1/3 cup (75 mL) all-purpose flour
5 cups (1.25 L) beef stock
4 potatoes (11/2 lb/750 g), peeled and cubed
1 sweet potato (1 lb/500 g), peeled and cubed
4 tsp (20 mL) lemon juice
2 green 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, jalapeño pepper, 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
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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.
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