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| Oxtail Stew |
Ingredients:
4 lbs.
oxtails
4 tbsp. vegetable
oil
2 tbsp. sugar
(brown or white)
2 large
onions (chopped)
4 garlic
cloves (chopped
2 tomatoes
(chopped)
2 beef bouillon
(crushed)
1 tsp.
ground cinnamon
2 tsp. hot-pepper
sauce (see recipe list)
6 sprigs of
thyme
Water to
cover (about 5 cups)
3 carrots
(peeled & cut)
4 scallions
(chopped)
*1 ½ tbsp.
cornstarch (mixed with 3 tbsp. water)
Instructions:
Wash
oxtails well. Heat oil and add sugar, stir until sugar is melted and caramelized.
Add onions and garlic and slightly sauté. Add oxtails and brown for about 10
minutes, stirring continuously. Add tomatoes, beef bouillon, cinnamon, hot-pepper
sauce, and continue to sauté for about 5-10 minutes, stirring continuously. Add
water to cover and bring to a boil. Lower heat, cover and simmer for about 1
hour until meat is tender. Add carrots, scallions and thyme and simmer for
15 minutes. Mix cornstarch with 3 tbsp. water to a smooth paste and add to stew
to thicken. Stir constantly until stew in thickened (about 5 minutes). Serve
hot over white rice or with peas & rice (cook-up rice). 