Another one of my favorite dishes to cook. I usually make this dish when I am hosting dinner parties at home since it is well liked by most of my friends. It goes well with almost everything: pasta, rice, garlic bread....etc. It is also a good winter dish for thanksgiving dinner/X'mas dinner too. Who doesn't like oxtails right? This dish calls for a lot of ingredients. But don't let this overwhelm you! It's actually not hard to make. It just takes sometime because it's oxtail takes hours to cook to tender and fall off the bone. Ingredient:
-2lbs Oxtail
-1 medium onion, diced
-2 medium carrorts, diced
-3 celery stalk, diced
-3 baking potato
-15oz of canned diced tomatoes (use fresh only at peak season)
-2 tbsps miced garlic
-2-3 medium bay leaves
-1 small bunch parsley, chopped (optional)
-2 cups red wine (dry red wine)
-1 can beef stock
-1 canned tomato paste
-1 tin water
-salt and pepper
-sugar to taste
-four for dusting
-oil for frying
Procedures - let the fun begins....
- Season the oxtail with salt and pepper and then dust with flour
- heat a large pan or casserole that will later hold all the meat, heat and fry the oxtail in batches until well browned. Remove and set aside
- add a little more oil to the pan/casserole, add the onion, carrorts, celery and potato. Fry over medium heat for 2 minute, add in the garlic and bay leaves, fry for another 5 minute, stirring continuously so not to burn
- Remove the potato from the pan and return the oxtail from step 2, add the wine, tomatoes, and broth, water, and season with salt, pepper and sugar to taste
- Bring to boil, cover and place in the preheated over (350 degree). Cook for 2 1/2-3 hours or until the meat is very tender and starts to fall off the bone. If you do not want to use over, you can use stove instead.
- add in the remaining potato during the last hour and let it cook for 1 hour.
