Taiwanese Style Oxtail Stew recipe
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Ingredients
- 2 tablespoons vegetable oil 3 pounds beef oxtail 2 tablespoons all-purpose flour 2 large tomatoes, cubed ½ cup red wine 5 cups water, or as needed 1 large yellow onion, cut into 1/2 inch pieces 1 large tomato, chopped 3 carrots, cut into 1/2 inch pieces 1 (14 ounce) can beef broth 2 tablespoons soy sauce 3 tablespoons tomato paste
Nutrition Info
- 670.8 caloriescarbohydrate: 13.3 gcholesterol: 249.7 mgfat: 35.5 gfiber: 2.8 gprotein: 72.3 gsaturatedFat: 13.6 gservingSize: -sodium: 1045.1 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Taiwanese Style Oxtail Stew
Directions
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Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.