1 no ingredients
Directions
1/4 c all-purpose flour
2 ts salt
1/4 ts pepper
4 lb oxtails -- cut at joints
2 TB shortening
2 onions -- cut in quarters
4 c boiling water
2 beef bouillon cubes
1 bay leaf
6 carrots -- cut in chunks
3 potatoes -- cut in chunks
2 c rutabaga -- chopped
1 c celery -- diagonally
: sliced
1/2 c cold water -- optional
In large bag, mix together flour, 1tsp salt and pepper. Shake
oxtails, a few at a time, until evenly coated. Set aside any leftover
flour mixture.
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. 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. Cover and bake in
325 F (160 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.) 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 tbsp of reserved
seasoned flour blended with cold water. Stir into stew and heat to
boiling, stirring constantly.
Recipe By : The Canadian Living Cookbook
Servings: 6 servings
Ox-Tail Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup; Stew
The History of Recipes
It is possible to trace the history of meal recipes back into history, at least as far back as the early Egyptians, and possibly even further. Having said that, mostly, these old recipes were just basic hieroglyphic or cunieform recipes for preparing food.
During Roman times around 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Additionally, he recounts how the cooks of Roman times made use of a wide range of aromatic flavors, including a few you will know like thyme, fennel and asafoetida. Over the following few hundred years, the powerful and wealthy competed to serve up the most exotic meals, and consequentially cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Ox Tail Stew recipe.
