Taiwanese-Style Oxtail Stew
Ingredients
- 3 pounds beef oxtails
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 3 large tomatoes, chopped, divided
- ½ cup red wine
- 5 cups water, or as needed
- 1 large yellow onion, cut into 1/2 inch pieces
- 3 medium carrots, cut into 1/2 inch pieces
- 1 (14 ounce) can beef broth
- 3 tablespoons tomato paste
- 2 tablespoons soy sauce
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Instructions
- Coat oxtails in flour.
- Heat oil in a Dutch oven over medium-high heat. Add oxtails and brown for 2 to 3 minutes per side. Stir in two chopped tomatoes and wine, then add enough water to cover meat. Bring to a boil, then reduce the heat to low. Cover and cook for 3 hours, adding additional water if the liquid becomes too low.
- Skim some fat from the top and transfer to a skillet. Add onion and sauté until golden brown, about 8 minutes. Stir in remaining chopped tomato and carrots; cook for 3 minutes. Stir in beef broth, tomato paste, and soy sauce; bring to a boil.
- Remove onion mixture from the heat, and pour into the Dutch oven. Cook for 20 minutes, adding more water if the liquid becomes too low.
Source
Original recipe: View Original