Braised Oxtails With Carrots Recipe

Name: Braised Oxtails With Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs oxtails, cut in 1-1/2-inch chunks and trimmed of excess fat; 2 tablespoons cooking oil; 2 medium yellow onions, peeled and chopped fine; 3 12 ounces beer (and 1-1/2 cups water) or 1 cup dry red wine (and 2 cups water); 8 ounces tomato sauce; 1/2 teaspoon celery seed; 1 bay leaf, crumbled; 1 tablespoon parsley, minced; 1 teaspoon Worcestershire sauce; 1 1/2 teaspoons salt; 1/8 teaspoon pepper; 6 -8 medium carrots, peeled and sliced 1/2-inch thick; 2 tablespoons flour; 2 tablespoons cold water

Servings: persons

4 lbs oxtails, cut in 1-1/2-inch chunks and trimmed of excess fat
2 tablespoons cooking oil
2 medium yellow onions, peeled and chopped fine
3 12 ounces beer (and 1-1/2 cups water) or 1 cup dry red wine (and 2 cups water)
8 ounces tomato sauce
1/2 teaspoon celery seed
1 bay leaf, crumbled
1 tablespoon parsley, minced
1 teaspoon Worcestershire sauce
1 1/2 teaspoons salt
1/8 teaspoon pepper
6 -8 medium carrots, peeled and sliced 1/2-inch thick
2 tablespoons flour
2 tablespoons cold water

1
Brown oxtail in oil in a large, heavy kettle (6-qt Le Creuset pot preferably) over high heat and drain on paper toweling.
2
Reduce heat to moderate, add onions to kettle and saute, stirring, 8 to 10 minutes until golden.
3
Return meat to kettle, add water (or beer or wine mix), tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt, and pepper. Cover, and simmer over low heat 3 hours until meat is tender. Cool and skim off fat.
4
(Note: Recipe can be prepared to this point a day or so ahead of time. Cool, cover, and refrigerate or freeze for future use. Bring oxtail to room temperature before proceeding, or if frozen thaw gently over low heat, stirring frequently.)
5
Add carrots, cover, and simmer 20 minutes until tender. Blend flour and water, then mix in flour-water paste and heat, stirring, until thickened. Serve over buttered noodles or rice.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lbs oxtails, cut in 1-1/2-inch chunks and trimmed of excess fat, 2 tablespoons cooking oil, 2 medium yellow onions, peeled and chopped fine, 3 12 ounces beer (and 1-1/2 cups water) or 1 cup dry red wine (and 2 cups water), and more.

Yes, Braised Oxtails With Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Oxtails With Carrots

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