05
Dec
14

ox tail stew

 

Ox tail , a different cut of meat to consider for stew or soup in place of stew beef. I looked up recipes both for oxtail soup and stew . Most are similar in content and preparation  and usually just the gravy or broth thickness will determine whether it’s stew or soup.  I divided the ox tail pieces so I could use them for two recipes.
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Flour the pieces of meat and brown well . The flour can be seasoned. Add a small amount of salt and pepper and other seasonings as desired.

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In a heavy pot, brown the floured ox tails in oil on all sides.

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Gather veggies to complete the stew.

 

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P rep the veggies and saute

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A small amount of broth added to the pot after the veggies are removed.

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Instead of wine, I had some frozen grapes that were used to make wine. actually a pyment.

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The broth was strained.

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Now, all the ingredients were placed in a crock pot.

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This recipe was made to be served later, after cooking in the crock pot for several hours, the stew was cooled and refrigerated over night.

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Remove the congealed fat, pull out the oxtails and de-bone.

I save the congealed fat in the fridge for sauteing in other recipes.

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Add the ox tail meat back into the stew, adjust seasonings and both thickness as necessary.

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I containerized the stew and saved in  the freezer for later meals.

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Later in the week, prepared as a meal. Some peppers and mushrooms added.

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A hearty, tasty stew.

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