Oxtail stew - now this is comfort food! A really simple, hearty dish that requires little fuss and incredible flavor!
- 4 lb oxtail
- 1 small can tomato paste
- 3 Tablespoons oil
- 1 cup all-purpose flour
- 1 tablespoon garlic salt
- 2 teaspoons salt
- pepper to taste
- 1 teaspoon onion powder
- 3 cloves garlic, finely chopped
- 1 piece ginger, finely grated
- 1 onion sliced
- 1 bottle Kona Brewing coco brown ale
- 2 medium potatoes, peeled and cut into cubes
- 6 carrots – peeled and cut into 1 inch slices
Add the flour, garlic salt, salt, onion powder, pepper to a paper bag. Add meat to bag and shake to completely coat the meat. Remove the meat from the bag and brown meat in hot pot heated with oil in small batches. Once all of the meat is browned, put all of the meat back into the pot. Add the beer, tomato paste, garlic, ginger and onions to the skillet. Cook on low temperature for 2 hours. If more liquid is needed, feel free to add a little beef broth. Add the vegetables to the skillet. Cook another 30 minutes until the potatoes are tender. To thicken stew, add remaining flour a little at a time until desired thickness is achieved.