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    You are in: Home / Recipes / Oxtail Stew Recipe
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    Oxtail Stew

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    lazyme's Note:

    I had never tried oxtails before, but decided to give them a try after seeing them in the grocery store. Finding a recipe was a little harder, but we enjoyed this easy recipe from The Canadian Living Cookbook.

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    Units: US | Metric


    1. 1
      In large bag, mix together flour, 2 teaspoons salt and pepper. Shake oxtails, a few at a time, until evenly coated. Set aside any leftover flour mixture.
    2. 2
      In large flameproof casserole or Dutch oven, melt shortening over medium-high heat. Brown oxtails completely, adding more shortening if pan looks dry. Set aside as they brown.
    3. 3
      Add onions to pan and cook until softened. Drain off any excess fat. Stir in boiling water, bouillon cubes and bay leaf; return oxtails to pan.
    4. 4
      Cover and bake in 325ºF (160º C) oven for 2-1/2 to 3 hours or until oxtails are tender. (If oxtails are fatty, prepare recipe to this point. Cool and refrigerate overnight; remove fat before continuing.)
    5. 5
      Add carrots, potatoes, rutabaga, celery and remaining salt to stew. Cover and bake for about 45 minutes longer or until vegetables are tender and stew is heated through. If desired, thicken stew with 2 tablespoons of reserved seasoned flour blended with cold water. Stir into stew and heat to boiling, stirring constantly.

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    Nutritional Facts for Oxtail Stew

    Serving Size: 1 (688 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 309.9
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 1.8 g
    Cholesterol 0.1 mg
    Sodium 1584.9 mg
    Total Carbohydrate 56.9 g
    Dietary Fiber 9.0 g
    Sugars 13.6 g
    Protein 6.9 g

    The following items or measurements are not included:


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