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Prep Time : 10min
Cook Time : 3hr 20min
Course : Entree
Special : Caffeine-Free, Easy, Egg-Free, Kosher (Meat), Lactose-Free, Non-Alcoholic, Sugar-Free
Type of Prep : Braise, Heat, Simmer
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
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Braised Oxtail with Carrots Recipe

From The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday)

The rich beef flavor of oxtails marries perfectly with the sweetness of carrots. Serve with buttered noodles, mashed potatoes or rice to take advantage of the natural pan gravy.

INGREDIENTS:

  • 4 pounds oxtail, cut in 1-1/2-inch chunks and trimmed of excess fat
  • 2 tablespoons cooking oil
  • 2 medium-size yellow onions, peeled and chopped fine
  • 3 cups hot water or 1 (12-ounce) can beer and 1-1/2 cups water or 2 cups water and 1 cup dry red wine
  • 1 (8-ounce) can tomato sauce
  • 1/2 teaspoon celery seeds
  • 1 bay leaf, crumbled
  • 1 tablespoon minced parsley
  • 1 teaspoon Worcestershire sauce
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 6 to 8 medium-size carrots, peeled and sliced 1/2-inch thick
  • 2 tablespoons flour blended with 2 tablespoons cold water

PREPARATION:

Brown oxtail in oil in a large, heavy kettle over high heat and drain on paper toweling. Reduce heat to moderate, add onions to kettle and saute, stirring, 8 to 10 minutes until golden. Return meat to kettle, add water (or beer or wine mix), tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt, and pepper. Cover, and simmer over low heat 3 hours until meat is tender. Cool and skim off fat.

(Note: Recipe can be prepared to this point a day or so ahead of time. Cool, cover, and refrigerate or freeze for future use. Bring oxtail to room temperature before proceeding, or if frozen thaw gently over low heat, stirring frequently.)

Add carrots, cover, and simmer 20 minutes until tender. Mix in flour-water paste and heat, stirring, until thickened. Serve over buttered noodles.

Yield: 6 to 8 servings

Source: The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday)
Reprinted with permission.

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