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Oxtail Stew

09 May

SEASON Oxtail with olive oil, salt, sugar, and black pepper…

BROWN in saucepan all sides and remove Oxtail…

DEGLAZE pan with beef stock…

ADD Oxtail and chopped carrot and reduce heat to simmer…

SIMMER with cover on for 1.5 to 2 hours (the longer the better)…

ADD more beef stock as necessary…

ADD chopped onions approx. 20 min. prior to serving and continue simmering until onions are cooked…

SEASON with chopped fresh thyme and more salt/pepper (if necessary)…

-Benson

*NOTE* Using a pressure cooker will greatly reduce the cooking time and achieve far better results (meat will be much more tender)… Is it worth it to buy one? Absolutely.

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Posted by on May 9, 2011 in Chef Blau, Home Cooking

 

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