Prep 15 mins
Cook 2 hrs
An old, old favorite of Westerners—particularly, outdoorsmen—this tasty oxtail stew is supposed to be good for the next day doldrums following a lively evening.
- 2 1⁄2-3 lbs oxtails, cut in 2-inch pieces
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 (12 ounce) cans beer
- 1 teaspoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 dash Tabasco sauce
- 1 garlic clove
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon thyme
- 1 (8 ounce) can pearl onions
- 1 (8 ounce) can carrots, sliced
- 1 (8 ounce) can small whole potatoes
- 1 tablespoon flour
- 2 -3 tablespoons cold water
- Trim excess fat from oxtails. Fry a few pieces of fat in a heavy kettle or Dutch oven for drippings. Add oxtails and brown slowly. Pour off excess fat and season with salt and pepper. Add beer, brown sugar, Worcestershire sauce, and Tabasco. Crush garlic and herbs and stir them into stew. Cover stew and slowly simmer about 2 hours, or until meat is tender. About 30 minutes before serving add undrained onions and sliced carrots or whole carrots. DRAIN canned potatoes, and add them or 8 to 10 frozen potatoes to stew. Simmer until vegetables are thoroughly heated and potatoes cooked.
- Blend flour with 2 or 3 Tablespoons cold water and stir into stew. Cook until stew is simmering and thickened. Serve with hot biscuits or fresh bread, and plenty of paper napkins, for this stew tastes better if you pick up the pieces of oxtail with your fingers and eat the meat from the bones. Makes about 4 servings.
- Soups and Stews The World Over.