OXTAIL STEW

Oxtail Stew

Slow cooked in the stove top or in the oven (a healthier option) ... the result is the same, tender to the bone and succulently mouth watering. Serve this with brown rice or with a doughy bread to wipe off that sauce. It is good to the bone! Literally!

Total Cooking Time: about 3 hours

Makes 5-6 servings.

3 lbs. Oxtail - seasoned with salt and pepper

10 cloves Garlic - smashed

1 medium Onion - sliced
1 3/4 C. Broth

1 1/4 C. Red wine

1/3 C. Worcestershire sauce

1 t. Oregano

1 t. Basil

2 pcs. Bay leaves - whole

4 small Potatoes - quartered

10 pcs. baby Carrots

8 pcs. Cherry Tomatoes - whole (optional)

1/4 t. Paprika

1/2 t. Chili Pepper flakes

IF BY STOVE TOP:

1. Pre-heat oven at 325F
2. On the stove top, brown oxtail in olive oil and set aside.
3. Saute garlic and onions. Add broth, red wine and worcestershire sauce.
4. Bring to boil. Add oxtail, oregano, basil and bay leaves, simmer for 15 minutes. Turn off stove top.
5. Transfer the pot into the oven, bake for 90 minutes.
6. After 90 minutes, add the potatoes, baby carrots, cherry tomatoes, paprika and chili flakes. Turn oxtail on the side, cover lightly with aluminum foil for the heat to release naturally, bake for an hour.
7. Season with salt and pepper to taste.

IF BY THE OVEN (BAKING):

1. Pre-heat oven at 325F
2. In the baking dish put the oxtail, garlic, onions, broth, red wine, worcestershire sauce, oregano, basil and bay leaves. Leave it in the oven for an hour.
3. After an hour, turn the oxtail on the other side and bake for 30 minutes.
4. Add the potatoes, baby carrots, cherry tomatoes, paprika and chili flakes. Turn oxtail on the side, cover lightly with aluminum foil for the heat to release naturally, bake for an hour.
5. Season with salt and pepper to taste.