Raúl Musibay: Several readers have requested, Hey Raúl! Where will i buy oxtail?
Jorge Castillo: You do not observe that many oxen within the U . s . States.
Glenn Lindgren: Just how could there often be enough oxtails for everyone?
Raúl Musibay: Oxtails really originate from a cow. Oxtail is skinned in most cases offered decline in pieces. Clearly, the tail of the cow provides extensive bone! However the meat, when slow cooked, is extremely tender and scrumptious!
Glenn Lindgren: I simply get one question.
Raúl Musibay: What's that?
Glenn Lindgren: How about we they refer to it as Cow Tail Stew?
By Three Guys From Miami
Prep time: twenty minutes
Prepare time: one hour half an hour
Total time: one hour 50 minutes
Yield: 4 servings
Savory oxtail stewed before the meat drips in the bone.
4 pounds oxtail, disjointed
1/2 cup essential olive oil
1/2 cup dark wine
1 teaspoon salt
3 tablespoons flour for coating meat
2 1/2 cups bite-size onion chunks
2 1/2 cups bite-size eco-friendly pepper chunks
2 cups bite-size red pepper chunks
1 cup diced carrots
1 cup diced taters
3 cloves garlic clove mashed with 1/2 teaspoon salt
1 teaspoon Sazón Accent (optional -- NOT for individuals allergic to msg!)
1/2 teaspoon ground allspice
1 teaspoon nutmeg
1 bay leaf
1 (15-ounce) can tomato sauce
1 cup dark wine
2 1/2 cups beef broth
Marinate the meat in a combination of essential olive oil, dark wine, and salt for 4 hrs or preferably overnight. Drain marinade from meat.
Gently coat meat with flour. Brown meat on sides in oil. Remove meat and add onions, peppers, carrots, and taters.
Sauté before the taters brown and also the onions are translucent.
Add garlic clove/salt mixture and continue cooking for an additional minute approximately.
Add remaining ingredients, such as the meat. Provide a boil, reduce heat to low, cover, and simmer before the meat is fork tender, about 11/2 to two hrs. Remove bay leaf.
Serve everything hot over hot grain.
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