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Taiwanese Style Oxtail Stew

By: eli2884

"No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice."

Rate/Review | Read Reviews (5)

What to Drink?
	Types of Wine: Zinfandel

Prep Time:
15 Min

Cook Time:
3 Hrs 50 Min

Ready In:
4 Hrs 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 tablespoons vegetable oil
3 pounds beef oxtail
2 tablespoons all-purpose flour
2 large tomatoes, cubed
1/2 cup red wine
5 cups water, or as needed
1 large yellow onion, cut into 1/2 inch pieces
1 large tomato, chopped
3 carrots, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
2 tablespoons soy sauce
3 tablespoons tomato paste

Directions

Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.