I crave this dish. There is nothing like the rich, lip-smacking full taste of oxtail stew or soup any time of the year, but especially as Fall and Winter rolls in. And it couldn’t be easier in a Crock-Pot.
- 3 to 4 lbs. oxtails
- 2 onions cut into 6 wedges
- 2 carrots, sliced
- 3 small red potatoes, quartered
- 1-2 parsnips cubed or sliced (this gives the dish an added richness)
- ½ tsp leaf thyme
- ½ tsp oregano
- 1 tsp basil
- 2 bay leaves
- 1 tsp salt (oxtails are quite salty on their own)
- ¼ tsp pepper (I use ½ tsp at least)
- 1 cup beef broth
- 3 tablespoons ketchup
- 3 tablespoons flour
- ¼ cup red wine
- ¼ cup parsley
Place oxtails on broiler rack and broil for 15 to 20 minutes to brown and remove fat: drain. Place browned oxtails in the Crock-Pot. Add all remaining ingredients except flour, water and parsley. Stir well and push vegetables to be covered and moistened by broth. Cover and cook on Low setting for 8 to 12 hours.
One hour before serving, turn to High setting. Make a smooth past of flour and water, stir into Crock-Pot. Cover and cook until thickened. Sprinkle with chopped parsley before serving–Serves 6
And for goodness sake, suck all the meat off the bones. That is truly the best part.