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Please try this crockpot recipe for oxtail stew. It's the recipe my Grandma used to make, only she did it in Dutch oven because they had not yet invented the electric crockpot.
Serves 4-8, depending on appetites. Feeds 4 teenage boys, or 8 little tykes.
Ingredients:
4 pounds oxtails -- cut into 2" lengths
1/4 cup flour
1/2 teaspoon salt
1/2 to 1 teaspoon ground pepper
2 tablespoons salad oil. Extra virgin olive tastes best.
2 leeks -- washed and sliced
1 medium tomato -- washed and chopped
1 med. yellow onion -- peeled & chopped.
3 carrots -- washed & chopped
2 turnips or potatoes -- washed & chopped
2 cloves garlic -- peeled & crushed
1 bay leaf
3 cups beef bouillon, vegetable broth, or stock. (Please don't use water; too flavorless that way.)
1 cup port or burgundy wine. If you cannot use wine, pomegranate juice is the best substitute to keep a similar flavor. Tomato or pineapple juice also work, but will produce a very different flavor.
Directions:
Season oxtails with salt and pepper. Coat seasoned oxtails in the flour. Shake off excess flour.
Brown flour-coated oxtails in oil in skillet. Do NOT drain; doing so will cause flavor to be lost. Transfer *all* ingredients in the skillet to crockpot, except wine.
Next, use wine or wine substitute to deglaze the skillet. This will make sure you get all the nice browned bits and their flavors into the crockpot.
Cover, cook on low for roughly 9-10 hours. Remove bay leaf before serving.
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Crockpot Oxtail Stew by Grandma Rose
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Category: Recipes
Prep Time: Cook Time: Total Time:
Please try this crockpot recipe for oxtail stew. It's the recipe my Grandma used to make, only she did it in Dutch oven because they had not yet invented the electric crockpot.
Serves 4-8, depending on appetites. Feeds 4 teenage boys, or 8 little tykes.
Ingredients:
4 pounds oxtails -- cut into 2" lengths
1/4 cup flour
1/2 teaspoon salt
1/2 to 1 teaspoon ground pepper
2 tablespoons salad oil. Extra virgin olive tastes best.
2 leeks -- washed and sliced
1 medium tomato -- washed and chopped
1 med. yellow onion -- peeled & chopped.
3 carrots -- washed & chopped
2 turnips or potatoes -- washed & chopped
2 cloves garlic -- peeled & crushed
1 bay leaf
3 cups beef bouillon, vegetable broth, or stock. (Please don't use water; too flavorless that way.)
1 cup port or burgundy wine. If you cannot use wine, pomegranate juice is the best substitute to keep a similar flavor. Tomato or pineapple juice also work, but will produce a very different flavor.
Directions:
Season oxtails with salt and pepper. Coat seasoned oxtails in the flour. Shake off excess flour.
Brown flour-coated oxtails in oil in skillet. Do NOT drain; doing so will cause flavor to be lost. Transfer *all* ingredients in the skillet to crockpot, except wine.
Next, use wine or wine substitute to deglaze the skillet. This will make sure you get all the nice browned bits and their flavors into the crockpot.
Cover, cook on low for roughly 9-10 hours. Remove bay leaf before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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