Beef Stew
Oxtail is an incredably flavorful and fatty cut of beef. You can use other parts like round, but it won't be as good. Times in "()" are for pressure cooking.
Ingredients
4lb oxtail 2lb potatos, sliced/diced (I mix sweet and normal) 1lb carrots, sliced 2 cups water 4 cups stock (beef/vegetable/mix) 1 cup red wine 6oz tomato paste 8oz onion, sliced 8oz mushroom, sliced 4 cloves crushed garlic 1/2 cup flour 1TB salt 1TB pepper 1 tsp rosemarry 1 tsp thyme 1tsp paprika extra oil/fat for searing
Directions
1. Put stock in a pot and begin to heat with garlic, rosemarry, thyme, & paprika. 2. Dredge Beef in flour, salt, & pepper. Then brown all sides on high heat in a pan with oil. Put in pot as it finishes 3. Deglaze pan with the wine. I like to flambe the last batch. 4. Turn up heat to high and cook for ~5 hours (100 minutes) or when meat begins falling off the bone. 4a. Optional: Shred meat and discard bones. 5. Set aside the meat. Mix in the tomato paste. 6. Let the stock sit for a few mins, then skim the fat off. You may yeild ~1cup. 7. Put the potatos and carrots in the pot to cook about 30mins (5mins) or until vegetables begin to get tender. 8. Add remaining vegetables, and meat. Let simmer for another 15 minutes or until the onions become less harsh. You can also serve this with egg noodle for a delishious pairing!