Oxtail Stew

I'm still not a fan of beef stew, but when it's made with oxtails, even I have difficulty resisting.

Oxtail Stew

     2-3 lbs oxtails

     garlic salt

     2 tbsp vegetable oil

     water

     1 large onion, chopped coarsely

     1 stalk celery, chopped in 1/2" pieces

     1/2 tsp sugar

     1/4 tsp pepper

     2 tsp rock salt

     12 oz tomato paste

     2 carrots, chopped into 1" pieces or 1/2 lb baby carrots

     2 large potatoes, chopped in 1" pieces

Sprinkle garlic salt over oxtails.  Heat vegetable oil in a medium Dutch oven.  Brown oxtails.  Oxtails may also be browned in an oven set to 375 degrees.  Flip oxtails as needed to brown multiple surfaces.  Add water to Dutch oven until oxtails are just covered.  Add onion, celery, sugar, pepper, and rock salt.  Cook oxtails for 2 hours.  Chill overnight and remove hardened fat the next day.  Add tomato paste and cook for 1 1/2 hours.  Add carrots and potatoes.  Cook for another hour, or until vegetables are cooked through.

I'm still not a fan of beef stew, but when it's made with oxtails, even I have difficulty resisting.

Oxtail Stew

     2-3 lbs oxtails

     garlic salt

     2 tbsp vegetable oil

     water

     1 large onion, chopped coarsely

     1 stalk celery, chopped in 1/2" pieces

     1/2 tsp sugar

     1/4 tsp pepper

     2 tsp rock salt

     12 oz tomato paste

     2 carrots, chopped into 1" pieces or 1/2 lb baby carrots

     2 large potatoes, chopped in 1" pieces

Sprinkle garlic salt over oxtails.  Heat vegetable oil in a medium Dutch oven.  Brown oxtails.  Oxtails may also be browned in an oven set to 375 degrees.  Flip oxtails as needed to brown multiple surfaces.  Add water to Dutch oven until oxtails are just covered.  Add onion, celery, sugar, pepper, and rock salt.  Cook oxtails for 2 hours.  Chill overnight and remove hardened fat the next day.  Add tomato paste and cook for 1 1/2 hours.  Add carrots and potatoes.  Cook for another hour, or until vegetables are cooked through.