Taiwanese Style Oxtail Stew Best Family Recipes

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Taiwanese Style Oxtail Stew

"No potatoes were used in this rich, sparkling tomato primarily based recipe. The components are so easy that you don't need to go looking deep into your cupboard for them. It is a first rate dish over the rice."

Ingredients :

• 2 tablespoons vegetable oil
• three kilos pork oxtail
• 2 tablespoons all-motive flour
• 2 big tomatoes, cubed
• half of cup purple wine
• five cups water, or as needed
• 1 big yellow onion, reduce into 1/2 inch pieces
• 1 huge tomato, chopped
• 3 carrots, cut into 1/2 inch portions
• 1 (14 ounce) can pork broth
• 2 tablespoons soy sauce
• three tablespoons tomato paste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 4H5M

• Heat oil in a Dutch oven or huge pot with a lid over medium-high warmness. Coat the oxtails within the flour and location inside the Dutch oven. Cook until browned on every facet. Stir in the 2 diced tomatoes, purple wine, and enough water to cover the beef. Bring to a boil, then lessen warmness to low. Cook for three hours, including extra water or pork broth if the liquid turns into low.
• After three hours, skim off a number of the fats from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 mins. Stir inside the chopped tomato and carrots. Cook for about three minutes. Stir within the pork broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in greater water if the liquid will become too low.

Notes :

• Reynolds® Aluminum foil may be used to maintain food wet, cook it flippantly, and make clean-up simpler.

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