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Receta Oxtail Stew
by Global Cookbook

Oxtail Stew
Calificación: 4/5
Avg. 4/5 1 voto
 
  Raciónes: 4

Ingredientes

  • 2 lrg Oxtails, disjointed for stewing
  • 1/4 c. Salad oil
  • 1 lrg Onion, chopped
  • 2 x ribs Celery, chopped
  • 2 clv garlic, chopped
  • 1/3 c. Flour
  • 1 lb can Tomatoes
  • 1 quart Beef or possibly chicken stock
  • 1 pt Dry White wine
  • 2 Tbsp. Parsley, chopped
  • 1/2 tsp Rosemary
  • 1 x Bay leaf
  • 1/4 tsp Tarragon
  • 1 x salt & pepper
  • 6 x Carrots, cut in 1/2-inch slices
  • 4 sm Potatoes, diced large
  • 1 lb Fresh green peas

Direcciones

  1. Place oxtails in a shallow baking pan in the oven which has been preheated to 500 . Bake, turning occasionally, till meat is a deep brown. In a large stew pot heat oil. Add in onion, celery and garlic. Saute/fry till onion is yellow. Stir in flour. Simmer till flour mix is deep yellow.
  2. Chop tomatoes coarsely, reserving their juice. Add in tomatoes together with their juice, broth, wine, parsley, rosemary, bay leaf, and tarragon. Stir well. Bring to a boil. Reduce flame as low as possible. Add in oxtails. Simmer till meat is very tender, about 3-1/2 to 4 hrs. If liquid evaporates noticeably during cooking, replace it with water. Season with salt and pepper. Skim fat carefully from gravy. About a half hour before cooking is completed, add in carrots and potatoes to pot. Cook till vegetables are tender. Cook peas in a separate pot.
  3. Serve oxtail stew in a large casserole or possibly individual casseroles. Spoon peas over meat.
  4. Makes 4 servings.