Oxtail stew – a detailed recipe for cooking. with friends: 
Photo of the dish: Katherine Beynik Time: 3 hours. 20 minutes. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2.7 kg sliced oxtail
- 900 gr. peeled and chopped into large pieces of carrots
- 2.7 kg peeled and chopped into large pieces potato
- 2 tbsp. wheat flour
- Salt and ground black pepper
- 1/4 Art. olive oil
- 4 cloves of garlic crushed in salt
- 1 chopped red onion head
- 1 tbsp. red wine
- 3 tbsp. pulp of tomatoes with juice
- Water
- 3 bay leaves
Recipes with similar ingredients: potatoes, carrots, onions, garlic, tomatoes, bay leaf, red wine, beef
Recipe preparation:
- Pour flour into a shallow bowl. Salt and pepper well. Roll the meat in flour, shaking off the excess. In a large pot or over a high heat, heat the olive oil. When butter heats up, put the meat and fry it on all sides, approximately 3 min. from each side. When all the meat is browned, shift him from the pan to the plate.
- Put garlic, red onion in a saucepan and stew. Pour in wine. Put the fried meat in the pan again and add the pulp tomatoes. Pour so much water that it covers the meat. Add bay leaves. Bring the contents of the pan to a boil and simmer over low heat for 2.5 hours. Add the carrots to the pan and potatoes and simmer another 45 minutes. Remove from heat and serve.
