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Oxtails
Nb persons: 4
Yield:
Preparation time: 20 minutes
Total time:
Source:
Cook Time: 2 hours, 7 minutes Total Time: 2 hours, 27 minutes Ingredients: | |
1 tablespoon | olive oil |
3-1/2 pounds | oxtails |
1 medium | onion, chopped |
4 | garlic cloves, finely chopped |
4 | carrots, peeled and cut on diagonal into 1/2-inch pieces |
1 can (14 to 16 ounces) | tomatoes, chopped |
3/4 cup | chicken broth |
1-1/2 teaspoons | ground ginger |
3/4 teaspoon | salt |
1/4 teaspoon | ground red pepper, (cayenne) |
1/8 teaspoon | ground allspice |
Preparation:
In nonreactive 5-quart Dutch oven, heat olive oil over medium heat until very hot. Cook oxtails, in batches, until browned, about 5 minutes per batch, using slotted spoon to transfer oxtails to bowl as they are browned.
Add onion and garlic to drippings in pan; cook until onion is tender, about 7 minutes. Stir in carrots. Add tomatoes with their juice. Stir in broth, ginger, salt, ground red pepper, and allspice; heat to boiling. Stir in oxtails. Cover and place in oven. Bake at 275 F. until meat is tender, about 2 hours.
With slotted spoon, transfer oxtails to warm platter. Skim and discard fat from pot liquid; pour juice over meat and serve.
Yield: 4 servings
Recipe uploaded with Shop'NCook for iPhone.
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