Irish Inspired Oxtail Stew Baked
Ingredients:
3 lbs. oxtails
2 cups beef stock
2 cups mild salsa (I used Chi-Chi’s Salsa)
1 1/2 cup shopped carrots
1 cup chopped celery
1/2 cup chopped mushrooms
1 large yellow onion diced
3-4 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Preparation Instructions:
Preheat oven to 350 degrees F.
Rinse oxtails. Trim as much fat as you can from the oxtails. Place
oxtails in a foil pan or baking dish. Sprinkle salt, pepper and garlic
onto the oxtails. Top with the onions and bay leaves. Add beef stock
and mild salsa to the pan. Cover pan with foil and bake for 3 hours.
Uncover and add the carrots, mushrooms and celery to the pan. Bake
uncovered for another 35–45 minutes or until the meat has browned and
the vegetables are tender.
Because this can be a fatty meal, I placed the pan in the refrigerator
after it had cooked so that I could scoop off the fat. For those who
don’t know, fat rises and hardens when it cools which makes it easy to
scoop out of meals.
I served this oven baked oxtail stew over Jasmine Rice and it was
absolutely delicious. The meat was very tender and was practically
falling off the bone.
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