Oxtail Stew

Name: Oxtail Stew
Ingredients: 3 -4 lbs oxtails, cut about 1-1/2 inches thick; 1 tablespoon reduced sodium soy sauce; 2 tablespoons oyster sauce; 2 tablespoons vodka or 2 tablespoons dry sherry; 3 medium onions, divided; 3 garlic cloves, minced; 2 whole bay leaves; 1 teaspoon oregano leaves; 2 cups beef broth, divided; 1 1/2 cups celery, sliced; 1 lb carrot, sliced 1/2 inch thick

11 ingredients

6 steps

Ingredients

3 -4 lbs oxtails, cut about 1-1/2 inches thick
1 tablespoon reduced sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons vodka or 2 tablespoons dry sherry
3 medium onions, divided
3 garlic cloves, minced
2 whole bay leaves
1 teaspoon oregano leaves
2 cups beef broth, divided
1 1/2 cups celery, sliced
1 lb carrot, sliced 1/2 inch thick

Directions

1

Place oxtails in a heavy soup kettle or dutch oven. Add soy sauce, oyster sauce, and liquor. Cover and marinate for one hour.
2

Cook covered over medium heat for 30 minutes to draw out juices.
3

Uncover. Bring to a boil and turn often till meat is browned and liquid is evaporated. Add garlic, bay leaves, oregano, and one onion, coarsely chopped, along with 1/4 cup beef broth. Cook and stir to deglaze pan.
4

Add remaining beef broth. Cover and simmer gently until meat is tender when piereced (about 3 hours).
5

Remove pan from heat. Strain broth into a large saucepan or bowl. Discard onion and herbs; set meat aside. When meat is cool, remove it from bones, cut in bite-sized pieces, and return to broth. Refrigerate several hours or overnight.
6

Skim off and discard fat. Bring broth to a boil. Add celery, carrot, and 2 medium onions, coarsely chopped. Reduce heat, cover, and simmer until veggies are tender (about 20 minutes).