Ingredients (nutrition)
- 2 tablespoons canola oil
- 4 lb oxtail, cut into bite size chunks
- 2 finely chopped yellow onions
- 7 1/2 oz can tomato sauce
- 2 cups water
- 1 cup dry red wine
- 1 crumbled bay leaf
- 1 tablespoon minced parsley
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon celery seeds
- salt and ground black pepper to taste
- 8 sliced carrots
- 2 tablespoons flour mix with 2 tablespoons cold water
Preparation (instructions)
- Heat oil in a large saucepan and brown oxtail under high heat. Set aside oxtail.
- Reduce heat to medium and add onions in the same saucepan.
- Saute until onions are golden brown.
- Return oxtail and add tomato sauce, water, wine, bay leaf, parsley, Worcestershire sauce, celery seeds, salt and pepper.
- Cover and simmer under low heat for 3 1/4 hours.
- Add carrots and simmer for another 15 minutes.
- Pour in flour mixture and heat through until thickens.
- Serve hot with rice, noodles or mashed potatoes.
Servings: 8
Main Courses meats recipes: Beef, Veal, Pork, and other games
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