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Categories:
oxtails salt black pepper beer brown sugar Worcestershire sauce Tabasco clove garlic mixed beef herbs marjoram onions carrots potatoes frozen potatoes flour cold water
Viewed: 83 - Published at: 5 years agoIngredients
- 2-1/2 to 3 lb. oxtails, cut in 2-inch pieces
- 1 tsp. salt
- 1/4 tsp. black pepper
- 2 cans (12 oz. each) beer
- 1 tsp. brown sugar
- 1 tbsp. Worcestershire sauce
- 1 dash Tabasco
- 1 clove garlic
- 1/2 tsp. mixed beef herbs
- 1/4 tsp. each marjoram and thyme
- 1 can (8 oz.) can sm. whole onions
- 1 can (8 oz.) can sliced
- small whole carrots
- 1 can (8 oz.) can sm. whole potatoes
- 8 OR
- 10 sm. frozen potatoes
- 1 tbsp. flour
- 2 to 3 tbsp. cold water
Method
- Trim excess fat from oxtails.
- Fry a few pieces of fat in a heavy kettle or Dutch oven for drippings.
- Add oxtails and brown slowly.
- Pour off excess fat and season with salt and pepper.
- Add beer, brown sugar, Worcestershire sauce, and Tabasco.
- Crush garlic and herbs and stir them into stew.
- Cover stew and slowly simmer about 2 hours, or until meat is tender.
- About 30 minutes before serving add undrained onions and carrots.
- Drain canned potatoes, and add them or frozen potatoes to stew.
- Simmer until vegetables are thoroughly heated and potatoes cooked.
- Blend flour with 2 or 3 Tablespoons cold water and stir into stew.
- Cook until stew is simmering and thickened.
- Serve with hot biscuits or fresh bread, and plenty of paper napkins, for this stew tastes better if you pick up the pieces of oxtail with your fingers and eat the meat from the bones.
- Makes about 4 servings.
