Taiwanese-Style Oxtail Stew

1 . Stage

Coat oxtails in flour.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.