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Stewed Oxtail

Stewed Oxtail

Stewed Oxtail

access_time March 14, 2017 chat_bubble_outline 0 comments
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1. 2 medium-size oxtails, or 1 head of goat cut into 2-inch pieces

2. 1 tablespoon flour

3. 1 teaspoon tenderizer (optional)

4. 1/4 cup cooking oil

5. 1 teaspoon rosemary

6. 2 tablespoons tomato paste

7. salt and pepper to taste

8. Dash of chili powder (optional)

9. 1 medium Onion, chopped

10. 4 carrot sticks, cut into 2-inch pieces

11. 2 cups water


Season oxtail with tenderizer, rosemary, salt, and pepper, and I

tablespoon of the onions. Add 1 cup of the water and cook slowly for I

hour in a pot with a tight-fitting lid. In a skillet, brown flour in oil,

then add remaining onions, tomato paste, and chili powder. Cook for

10 minutes. Add carrot sticks. Pour sauce over cooked meat, cover

again, and simmer for another hour. Stir constantly to avoid sticking.

Serves 4 Cooking time: 2 hours

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