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| California Oxtail Stew |
"This is a simple oxtail stew I've made each 12 months for my daughter's birthday on the grounds that she turned into 4 (she's 26 now). I never honestly located a recipe for it - so I made it up myself. It's rich with a little red wine and pearl barley."
Ingredients :
- 2 tablespoons olive oil, or to taste
- 3 pounds red meat oxtails, cut into 1 1/2-inch pieces, or extra to taste
- 1/2 cup pink wine
- 1 quart vegetable broth
- 1 cup water (optionally available)
- 1 quart pork broth
- 1/three cup pearl barley
- three cloves garlic, minced, or to taste
- 2 bay leaves
- 2 dashes warm sauce
- salt and floor black pepper to taste
- 1 pound baby carrots
- half cup chopped shallots (elective)
- 1/2 cup chopped celery
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 2H50M |
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- Heat olive oil in a Dutch oven. Add oxtails and cook till browned, three to 5 minutes according to side. Use tongs or a slotted spoon to switch oxtails to a plate. Pour red wine into the Dutch oven; scrape any browned bits off the lowest with a wooden spoon.
- Return oxtails to the Dutch oven and upload vegetable broth. Bring to a boil. Simmer until flavors integrate, approximately 90 mins. Add 1 cup water, if wished, to maintain the oxtails blanketed.
- Add pork broth, barley, garlic, bay leaves, warm sauce, salt, and pepper. Simmer till barley softens, approximately 30 minutes. Add carrots, shallots, and celery. Continue simmering till oxtails and carrots are tender, about half-hour more.
Notes :
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