Katherine Oxtail Stew

1. 1

   Trim the excess fat off the oxtail.

2. 2

   In a large pot or Dutch oven, fry the oxtails until browned and cooked through.

3. 3

   Remove from pot.

4. 4

   Place diced ginger, onion and garlic in pot with meat juices and cook until onions are brown and soft.

5. 5

   Throw in dollops of tomato paste and mix well.

6. 6

   Return oxtails to the pot and add 1/2 cup of beef stock and keep mixing over heat.

7. 7

   Add all the chopped up vegetables to the meat mixture.

8. 8

   Add remaining stock and cook until vegetables are cooked.

9. 9

   For a more tender meat, stew for a longer period.

10. 10

    You may have to add a cup or two of beef stock or water to prevent drying out.

* Per serving · 4 servings · Values may vary.

No additional tips available.