Saturday, February 19, 2011

Oxtail Stew with Tomatoes and Carrots

This is another pretty traditional Asian stew that can also be made with beef shank.  In my pre-Paleo household, I would've made this with Yukon Gold potatoes as well.  I didn't include potatoes this time since I already had potatoes for lunch yesterday.  And apparently, regular white potatoes are okay every once in a while as opposed to the fries-with-every-meal sorta thing.



What you'll need:

-  3 - 4lbs of oxtail/beef shank, trimmed of excess fat


The butcher at WFM will also trim the fat if you ask them to

-  10 - 15 vine-ripened tomatoes, sliced into wedges


-  2lbs of carrots, peeled and sliced


-  2 garlic bulbs (cloves peeled and smashed)


-  1/4 - 1/2 cup of sliced ginger


-  1 whole yellow onion, chopped


-  green onions, chopped


-  cilantro, chopped


-  sea salt (for taste)
-  freshly ground black pepper (for taste)
-  Optional:  kelp noodles



1.  Add enough avocado oil (or ghee) to bottom of large soup pot over medium-high heat.  Add trimmed oxtail once oil is heated and sear until you get that nice browning.  Season with salt and black pepper.


2.  Set browned oxtail aside in bowl for later


3.  In same pot, add the sliced ginger.  Saute until fragrant (but not browned)


4.  Add smashed garlic and chopped onions


5.  Saute until everything gets REALLY fragrant!


6.  Add in oxtail and mix everything thoroughly.  Let simmer for about 5min, stirring occasionally.


7.  Add just enough water to barely cover the oxtail.  Cover pot, turn heat up to HIGH.


8.  Once water is boiling, add tomatoes.

It IS a crapload of tomatoes and you'll doubt that everything will fit...

...but rest assured, everything WILL!

9.  Cover and let stew come to boiling.  Once boiling, add sliced carrots and mix everything thoroughly.  Cover and bring heat down to LOW and let simmer for a couple of hours.


10.  There will be a rather thick layer of fat floating on the surface of the stew.  I highly recommend you de-fat this as best you can or eating this stew as-is is going to be rather unpleasant.  Do this about once an hour for every hour this is simmering on LOW until the hour before you're ready to serve.


11.  Optional:  If adding kelp noodles, add 2 packs of washed/rinsed kelp noodles to the pot and mix everything thoroughly.  Let simmer for an hour.


12.  This is more-or-less what your oxtail stew with kelp noodles will look like when ready to serve.


13.  Place noodles in bowl


14.  Add some oxtail on top of the noodles


15.  Scoop some stew into bowl


16.  Garnish with chopped green onions and cilantro.  Enjoy!



3 comments:

  1. I had oxtail soup for the first time about a year ago, and it has quickly become a favorite. I will have to try your recipe soon. Thanks so much for submitting your recipes to chowstalker.com! Oh, and your children are so beautiful!!

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  2. Thanks so much for checking out my recipe, Patty! Oxtail is definitely a go-to favorite in our household, especially when the weather's pretty chilly (like this past week in CA!). Please let me know what you think if you try the recipe. I'd really love to get any kind of feedback. :)

    And thanks for the compliments about my kids. Though with the way they eat, I may have to stick them on a sidewalk somewhere to panhandle so as to offset food costs! Lol! ;D

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  3. I'll be sure to let you know about the recipe, but I'm positive it will be delicious! And let me know when and where you put the kids out, so I can drop a few bucks in their buckets. Wouldn't want those cuties going hungry! :-) LOL

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