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Categories:
canola oil oxtail flour celery stalk bay leaf thyme garlic boiling water carrots parsley salt pepper
Viewed: 54 - Published at: 7 years agoIngredients
- 1 tablespoon canola oil
- 2 pounds oxtail, cut into 2-inch pieces
- 2 to 3 tablespoons all-purpose flour
- 1 celery stalk, coarsely chopped
- 1/2 bay leaf
- 1/2 teaspoon dried thyme
- 3 garlic cloves
- 2 cups boiling water
- 6 small carrots, peeled
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
- Heat the oil in a large heavy skillet.
- Dredge the oxtail in the flour in a bowl, and place in the skillet.
- Stir constantly over brisk heat until the meat is seared, about 15 minutes.
- Add the celery, bay leaf, thyme, and garlic, stirring constantly until brown.
- Stir in the boiling water, reduce the heat, cover, and simmer for 1 1/2 hours.
- Add the carrots and parsley and continue simmering for 1 1/2 additional hours or until the meat is tender.
- Remove bay leaf.
- Add the salt and pepper.
