Name: Oxtail Stew
Ingredients: 4 pound oxtails, cut into 1" pieces; 3 Tbsp peanut oil; 4 carrots, coarsely chopped; 2 turnips, peeled and diced; 4 stalks celery, coarsely chopped; 2 onions, peeled and quartered; 1 cup red wine (Beaujolais); 3 cup beef stock; 2 bay leaves, crushed; 1 tsp ground thyme; 1/2 cup fresh Italian parsley, chopped; salt and pepper; roux of 1/2 cup flour browned in 1/2 cup melted butter

Oxtail Stew

Cooking MethodSlow Cooker

Ingredients

4 pounds oxtails, cut into 1" pieces
3 Tbsp peanut oil
4 carrots, coarsely chopped
2 turnips, peeled and diced
4 stalks celery, coarsely chopped
2 onions, peeled and quartered
1 cup red wine (Beaujolais)
3 cups beef stock
2 bay leaves, crushed
1 tsp ground thyme
1/2 cup fresh Italian parsley, chopped
salt and pepper
roux of 1/2 cup flour browned in 1/2 cup melted butter

Instructions

In fry pan, brown meat in oil until dark brown. Place meat into 6 qt Crock-Pot on LOW, cover. In same frying pan, saute carrots, turnips, celery, and onions until limp. Empty into Crock-Pot. Deglaze pan with wine. Empty into Crock-Pot. Add beef stock, spices, and parsley. Cover and cook on LOW for 6-8 hours. Adjust seasonings. Thicken with roux. Serve with iced cold beer and thick slices of sourdough bread.