Oxtail Stew with Bread for Sopping
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 pounds oxtails cut into 1-inch pieces 3 tablespoons peanut oil 4 carrots, chopped
2 turnips, peeled and diced into big pieces 4 stalks celery, chopped into large pieces 2 yellow onions, peeled and cut into large pieces
3 cups basic brown soup stock 1 cup red wine 2 bay leaves, crushed
1 teaspoon ground thyme 1/2 cup parsley salt and pepper to taste
Roux of 1/2 cup flour browned in 1/2 cup butter (optional)



1 Brown the oxtails in a hot pan with a little peanut oil. When they are a good dark brown, remove them from pan, and place in ovenproof casserole. In the used pan, saute the carrots, turnips, celery, and yellow onions. When the mixture is a little bown, add to the oxtails with the soup stock, red wine, bay leaves, thyme, parsley, salt, and pepper. Simmer for 2-1/2 hours, or until meat is very tender. You may thicken with a roux.
2 Serve with beer and bread to sop!

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