Island Oxtail Stew
What could possibly be better to feast your cravings than a batch of local style beef stew…well, perhaps a bowl of oxtail stew. A typical island style stew recipe, simmered with tender, juicy oxtail.
2 1/2 -3 lbs. oxtail ½ c. flour ½ tsp. salt ¼ tsp. freshly ground black pepper 1/4 c. vegetable oil 1 large onion, wedges 2 cloves garlic, chopped 3 c. water 2 bay leaves 1 tsp. salt 1/4 tsp. freshly ground black pepper 1 (8 oz) can tomato sauce 1 (10 3/4 oz) can condensed tomato soup 2 small carrots, peeled, 1-inch pieces 1 large potato, peeled, quartered 2 stalks celery, peeled, 1-inch pieces 3 TB flour, mixed with ½ c. water
Dredge oxtails in flour; brown lightly in large pot on all sides in hot oil. Add onions and garlic; brown lightly. Add water and bay leaves; bring to boil; cover and simmer 1 1/2 to 2 hours or until oxtails are tender. Add remaining ingredients; simmer additional 30 minutes or until vegetables are done. Thicken with flour slurry as desired.