Recipe information
Ingredients for - Taiwanese-Style Oxtail Stew
1. Beef oxtails - 3 pounds
4. Tomatoes, chopped, divided - 3 large
7. Yellow onion, cut into 1/2 inch pieces - 1 large
8. Carrots, cut into 1/2 inch pieces - 3 medium
How to cook deliciously - 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.
