Oxtail Stew Recipe - Glen And Friends Cooking - How To Make Oxtail Stew

Oxtail Stew Recipe - Glen And Friends Cooking - How To Make Oxtail Stew
This slow cooked braised oxtail recipe could be made with any cut of beef for an amazing beef stew. Where we live the cost of oxtail has been rising, and there are now less expensive cuts of beef to use in this recipe that will be almost as good... and certainly will have less bones and be easier to eat. But there is something about the flavour of oxtail in a recipe, that makes a super rich stew.

Ingredients:
Vegetable oil
1 oxtail, cut into 2" pieces
Salt and pepper to taste
45 mL (3 Tbsp) all-purpose flour
1 large onion, chopped
1 stalk celery, chopped
1 carrot, chopped
6 escallion (green onions), sliced, divided
Thumb size of fresh ginger, peeled and minced
4 cloves garlic, minced
45 mL (3 Tbsp) tomato paste
A few sprigs fresh thyme
5 mL (1 tsp) allspice berries (approximate)
1L (4 cups) water
1 or 2 scotch bonnet peppers
15 mL (1 Tbsp) Marmite
30 mL (2 Tbsp) soy sauce
15 mL (1 Tbsp) Worcestershire sauce
500 mL (2 cups) frozen edamame or butterbeans


Method:
Preheat oven to 325ºF.
Season oxtails with salt and pepper and dredge in flour.
In a large Dutch oven over medium heat, heat oil, and brown oxtail in batches.
Remove from pot and set aside in a large bowl.
Add the onion, celery, and carrot and sauté until soft.
Add ginger, garlic, tomato paste, thyme, scallions, and allspice; cook until mixture is fragrant.
Stir in marmite, soy sauce, Worcestershire sauce, chillies, and water.
Return oxtail to pot, cover and place in the oven.
Braise in the oven for 3-4 hours, occasionally checking to see if more liquid is needed.
Remove chiles, stir in edamame, and garnish with green onion.



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